This hearty, slow-simmered soup brings together tender braised beef, root vegetables, and a deeply aromatic broth that tastes like it took all day — because it kind of does, in the best possible way. The combination of fresh orange zest, unsweetened cranberry juice, and whole cranberries gives the broth a bright, fruity depth that balances beautifully against the richness of the beef chuck. Every ingredient here is the real thing: 100% juice with no additives, additive-free bone broth, and spices like Ceylon cinnamon and turmeric that bring warmth without any synthetic shortcuts. For anyone navigating labels and trying to avoid artificial flavoring agents hiding in packaged broths, spice blends, or bottled juices, building this from scratch puts you fully in control. The sear on the beef, the slow simmer, and the final burst of fresh cranberries all layer genuine flavor without needing anything artificial to prop it up. Carrots, parsnips, and sweet potato round out the bowl into something that's genuinely filling and nourishing. It's the kind of soup that makes the whole kitchen smell incredible and earns a permanent spot in the cold-weather rotation.
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Pat the beef chunks dry with paper towels and season all over with 1 tsp fine sea salt. Heat the coconut oil in a 6-quart Dutch oven over medium-high heat until shimmering.
Working in two batches to avoid crowding, add the beef in a single layer 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 repeat with the remaining pieces.
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