Walnut Free Apple & Sage Pot Roast Soup
This hearty, slow-simmered soup is the kind of bowl that makes a cold evening feel genuinely manageable — deeply savory beef, tender root vegetables, and a subtle sweetness from Granny Smith apples that somehow makes the whole thing taste more complex than it has any right to. The chuck roast is seared in batches until deeply browned before everything comes together in a long, low simmer, which means the meat turns fork-tender and practically melts into the broth. Parsnips and sweet potatoes add body and earthiness, while fresh sage stirred in at the end brings a fragrant, almost floral note that ties the whole pot together. A touch of Ceylon cinnamon, turmeric, and grated ginger gives the broth a warm, gently spiced backbone without veering into anything sweet or cloying. Every ingredient here is straightforward and easy to source, so there's no need to scan labels or second-guess what's hiding in a spice blend or store-bought stock. It's a genuinely satisfying one-pot meal that rewards a little patience with big, comforting flavor.
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Learn more →Ingredients
6 servings
- 2 lb beef chuck roast, cut into 1 ½-inch cubes
- 1 ½ tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and cut into ½-inch rounds
- 3 stalks celery, sliced ½-inch thick
- 4 cloves garlic, minced
- 2 medium granny smith apples, peeled, cored, and cut into ¾-inch chunks
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 6 cups bone broth
- 2 medium parsnips, peeled and cut into ¾-inch chunks
- 2 medium sweet potatoes, peeled and cut into ¾-inch chunks
- 8 fresh sage leaves, thinly sliced, plus more for garnish
- 2 sprigs fresh thyme
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp of the salt.
- 2
Heat the coconut oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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