Walnut Free Maple & Apple Cider Pot Roast Soup
Rich, slow-simmered beef soup can feel like a minefield when you're scanning labels for hidden nut-based oils or thickeners, but this one keeps things refreshingly straightforward. Beef chuck is seared in coconut oil until deeply browned, building that savory, caramelized foundation that makes a broth taste like it's been going all day — because it has. Apple cider vinegar and pure maple syrup bring a gentle sweet-tart balance to the bone broth, while turmeric, ginger, fresh thyme, and rosemary layer in warmth without overwhelming the whole pot. Carrots, parsnips, and sweet potatoes go in during the final stretch, soaking up all that flavor as they turn completely tender. By the time the beef is falling apart and the vegetables are melt-in-your-mouth soft, the broth has transformed into something deeply comforting and complex. Every ingredient here is whole and easy to verify, so you can ladle it out with total confidence and zero second-guessing.
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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.
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