Caffeine Free Herb-Roasted Beef and Root Vegetable Bake
Total time1 hr 50 min
Prep time20 min
Cook time1 hr 30 min
4.9(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the bake
- 1 ½ lb beef chuck, cut into 1 ½-inch cubes
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 medium zucchini, cut into 1-inch half-moons
- 1 medium yellow onion, cut into 1-inch wedges
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 cup bone broth
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp fine sea salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the olive oil, coconut aminos, apple cider vinegar, bone broth, grated ginger, turmeric, thyme, rosemary, and sea salt until combined.
- 2
Add the beef cubes, carrots, parsnips, sweet potato, zucchini, onion, and garlic to the bowl and toss until everything is evenly coated in the herb mixture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!