Macadamia Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Macadamia Free Beef and Root Vegetable Soup

This is the kind of deeply satisfying, stick-to-your-ribs soup that earns a permanent spot in your cold-weather rotation. Chunks of beef chuck are seared until deeply browned before being slow-simmered in bone broth with carrots, parsnips, turnips, and celery — building layers of flavor that taste like the pot has been going all day. A touch of fresh ginger, turmeric, and apple cider vinegar give the broth a subtle brightness that keeps it from feeling heavy, while wilted kale stirred in at the end adds color and a little extra nutrition. The whole thing comes together in one Dutch oven, which means less cleanup and more time enjoying a bowl. For anyone navigating tree nut concerns, this recipe is completely straightforward — every ingredient is a whole food or pantry staple with no hidden surprises to worry about. Finish each bowl with a scatter of fresh parsley and you've got a meal that looks and tastes like it took serious effort, even though the process is mostly hands-off simmering.

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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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