Artificial Food Coloring Free Rosemary-Garlic Beef and Root Vegetable Soup
This hearty, slow-simmered soup is the kind of meal that fills the whole kitchen with an irresistible aroma ā earthy rosemary, warm turmeric, and deeply savory beef all mingling together before you've even taken a bite. Every ingredient here is whole and straightforward, which means there's no need to squint at a label hunting for synthetic dyes or mystery additives. The beef chuck is seared until a proper brown crust forms, then braised low and slow in bone broth until it practically falls apart, building layers of rich flavor the natural way. Carrots, parsnips, turnips, sweet potato, and celery all go in during the final stretch, soaking up that fragrant broth and turning perfectly tender without losing their character. A splash of apple cider vinegar lifts the whole pot and keeps the flavors bright, while fresh ginger and turmeric add gentle warmth and a gorgeous golden hue ā no artificial color required. It's the kind of deeply nourishing, crowd-pleasing soup that proves clean eating doesn't mean boring eating.
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Learn more āIngredients
6 servings
For the soup
- 2 lb beef chuck, cut into 1 Ā½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 2 tbsp apple cider vinegar
- 8 cups bone broth (homemade or aip-compliant brand)
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 2 stalks celery, sliced into Ā½-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef chuck cubes dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a large 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 3ā4 minutes per side, until a deep brown crust forms and the pieces release easily from the pot. Transfer the seared beef to a plate and repeat with the remaining batch.
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