Gluten Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Gluten Free Beef and Root Vegetable Soup

This is the kind of hearty, stick-to-your-ribs soup that makes you want to stay in all day with a big bowl and nowhere to be. Chunks of seared beef chuck are slow-simmered with carrots, parsnips, turnips, and kale in a rich bone broth until everything is deeply tender and full of flavor. The coconut oil sear on the beef builds a serious crust that pays off in every spoonful, and the apple cider vinegar adds just enough brightness to balance all that savory depth. Turmeric, ginger, thyme, and oregano bring warmth and complexity without relying on any flour-based thickeners or starchy fillers — the broth gets its body naturally from the vegetables and slow cooking time. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label. It's a genuinely satisfying cold-weather meal that doesn't feel like a compromise in the slightest.

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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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