Chestnut Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Chestnut Free Beef and Root Vegetable Soup

This is the kind of soup that makes the whole house smell incredible — deeply savory, warmly spiced, and built on a foundation of properly seared beef and tender root vegetables. Chunks of beef chuck are browned until caramelized, then slow-simmered in bone broth with carrots, parsnips, and turnips until everything is meltingly soft and the broth turns rich and glossy. A touch of fresh ginger and turmeric gives it a subtle warmth that sets it apart from your standard weeknight soup, while apple cider vinegar brightens the whole pot just enough to keep it from feeling heavy. Kale gets stirred in at the end, wilting into the broth and adding color and a little earthiness without turning mushy. For anyone navigating tree nut allergies or sensitivities, this recipe is completely straightforward — every ingredient is a whole food or pantry staple with no hidden surprises to worry about. It's the kind of deeply nourishing, stick-to-your-ribs bowl that works just as well for a quiet weeknight dinner as it does for feeding a crowd on a cold weekend afternoon.

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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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