Barley Free Rosemary-Garlic Beef and Root Vegetable Soup
This deeply satisfying soup is the kind of cold-weather cooking that makes your whole kitchen smell incredible ā earthy rosemary, warm turmeric, and slow-simmered beef all building into something genuinely crave-worthy. Tender chunks of beef chuck are seared until a deep brown crust forms, then braised low and slow in bone broth until they practically fall apart, soaking up every bit of that aromatic base along the way. Carrots, parsnips, turnips, sweet potato, and celery join the pot partway through, turning soft and silky while holding just enough texture to make each spoonful interesting. A splash of apple cider vinegar lifts the whole thing, scraping up the fond and brightening what could otherwise be a heavy braise. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based thickeners ā the broth gets its body from the collagen-rich beef and the starchy root vegetables alone. Every ingredient here is straightforward and easy to source, so there's no label-scanning stress or complicated substitutions to manage. Finish with a handful of fresh parsley and you've got a bowl that's as nourishing as it is deeply, honestly delicious.
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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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