Brazil Nut Free Rosemary-Garlic Beef and Root Vegetable Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(24)

Brazil Nut Free Rosemary-Garlic Beef and Root Vegetable Soup

This is the kind of soup that makes the whole house smell incredible — deeply savory from slow-simmered beef chuck, earthy from parsnips and turnips, and warmly aromatic thanks to fresh rosemary, garlic, and a hint of turmeric. The technique here matters: searing the beef in batches builds a rich, caramelized crust that pays off in every spoonful, and a quick deglaze with apple cider vinegar lifts all those browned bits into the broth where they belong. Bone broth forms the backbone of the liquid, giving the finished soup a silky, full-bodied depth that store-bought stock rarely delivers. Sweet potato and carrots add a gentle sweetness that balances the savory base, while celery and parsnips keep things grounded and hearty. Because every ingredient here is a whole food — fresh vegetables, quality beef, and simple pantry staples — there's no need to scan labels for hidden tree nut derivatives or worry about cross-contact from packaged seasonings. It's a naturally safe, satisfying bowl that doesn't ask you to compromise on flavor to meet your dietary needs. Finish it with a handful of fresh parsley and you've got a meal that looks and tastes like it took serious effort, even if the pot did most of the work.

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Ingredients

6 servings

For the soup

2 lb beef chuck, cut into 1 ½-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 ½-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 3–4 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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