Pecan Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

This is the kind of soup that makes the whole house smell incredible — deeply savory, warming, and built on a foundation of seared beef and earthy root vegetables that have had time to really get to know each other. The beef chuck is browned hard in coconut oil before anything else happens, which locks in that rich, caramelized flavor that carries through every spoonful. Carrots, parsnips, and turnips simmer low and slow in bone broth until they're completely tender, while ginger and turmeric add a subtle, aromatic depth that keeps things interesting without overpowering the bowl. A splash of apple cider vinegar brightens everything at just the right moment, and a handful of kale stirred in at the end adds color and a little extra body. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about what's hiding in a store-bought version. This is honest, from-scratch cooking that rewards patience — the kind of meal you'll want to make on a Sunday and eat all week.

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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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