This slow-simmered soup is the kind of deeply nourishing bowl that feels like it was made with intention — because it genuinely was. Beef chuck is seared until caramelized, then braised low and slow in a broth built from unsweetened cranberry juice, fresh orange, apple cider vinegar, and additive-free bone broth, coaxing out rich collagen and deep, layered flavor. Anti-inflammatory heavy-hitters like fresh ginger, ground turmeric, and Ceylon cinnamon weave through every spoonful, while carrots, parsnips, and sweet potato add natural sweetness and plenty of fiber. The long simmer — nearly two and a half hours total — breaks the beef down to fork-tender, which also means the collagen fully converts and the broth becomes genuinely gut-supportive rather than just flavorful. Fresh cranberries are stirred in at the end so they burst and brighten the whole pot without losing their beneficial compounds to hours of heat. Coconut oil replaces inflammatory cooking fats, and every ingredient is chosen to avoid common additives, fillers, or gut irritants that sneak into store-bought soups and broths. The result is warming, a little tart, subtly sweet, and the kind of recipe you'll want on rotation all winter long.
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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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