Paleo Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Few things hit harder on a cold night than a deeply savory, slow-simmered pot of beef and vegetables that fills the whole kitchen with the smell of herbs and browned meat. The beef chuck is seared in coconut oil until it develops a serious crust, then braised low and slow in bone broth until it's fall-apart tender — that two-step process is what separates a great soup from a forgettable one. Carrots, parsnips, and turnips bring natural sweetness and heft, while fresh ginger and turmeric add a subtle warmth that makes every spoonful feel a little more interesting. A splash of apple cider vinegar brightens the whole pot without announcing itself, and a handful of kale stirred in at the end keeps things feeling fresh rather than heavy. Everything here — the fat, the broth, the vegetables, the seasoning — is completely grain-free and built from whole, unprocessed ingredients, so there's no need to audit a label or swap anything out. It's the kind of recipe that works just as well for a Sunday meal prep session as it does for feeding a crowd, and the leftovers taste even better the next day once the flavors have had time to settle in.

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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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