Turkey Free Maple & Apple Cider Pot Roast Soup
This hearty, slow-simmered soup is the kind of bowl that makes you want to pull on a sweater and stay in all day. Deeply browned beef chuck becomes fall-apart tender after a long, gentle simmer in bone broth, while sweet potatoes, carrots, and parsnips soak up every bit of that rich, savory liquid. What makes this one genuinely special is the balance of maple syrup and apple cider vinegar — a touch of sweetness and brightness that lifts the whole pot without tipping into dessert territory. Coconut aminos add a subtle depth in the background, and the fresh thyme and rosemary do the kind of quiet, aromatic work that makes your kitchen smell incredible for hours. For anyone navigating a poultry-free table — whether for allergies, preferences, or a holiday spread that needs a bold centerpiece — beef-based soups like this one are a natural fit, and this recipe leans into that strength fully. The sear on the beef is worth every extra minute; that caramelized crust is what gives the broth its deep, pot-roast character rather than a flat, boiled flavor. Finish each bowl with a handful of fresh parsley and you have something that looks as good as it tastes.
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
6 servings
For the soup
- 2 lb beef chuck roast, cut into 1 ½-inch cubes
- 1 ½ tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 6 cups bone broth
- 2 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tbsp coconut aminos
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp of the salt.
- 2
Heat the coconut oil in a Dutch oven or large heavy-bottomed pot 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 set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!