Chicken Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Chicken Free Beef and Root Vegetable Soup

This is the kind of soup that makes you want to stay home on a cold day and do absolutely nothing else. Tender chunks of seared beef chuck mingle with hearty root vegetables — carrots, parsnips, and turnips — in a rich bone broth that's been layered with turmeric, thyme, oregano, and a bright splash of apple cider vinegar. The sear on the beef is the real secret here: getting that deep, caramelized crust before the long simmer locks in flavor that you can taste in every spoonful. Wilted kale stirred in at the end adds color and a subtle earthiness that rounds out the whole bowl beautifully. Everything in this pot is straightforwardly beef and vegetables, so there's no need to scan labels or worry about hidden poultry-based stocks sneaking in — the bone broth carries all the depth you need. It's a genuinely satisfying, no-shortcuts kind of meal that rewards a little patience with results that taste like they took all day.

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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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