Beef and Root Vegetable Soup
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Learn more →Ingredients
6 servings
- 1 ½ lb beef chuck, cut into 1-inch cubes
- 2 tbsp coconut oil
- 1 tsp salt, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and cut into ½-inch rounds
- 2 medium parsnips, peeled and cut into ½-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 2 stalks celery, sliced ½-inch thick
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 6 cups bone broth
- 1 tbsp apple cider vinegar
- 2 cups kale, stems removed and leaves roughly chopped
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry and season with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer without crowding — work in two batches if needed — 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.
- 2
Reduce the heat to medium. Add the onion and celery to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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