Capsaicin Free Rosemary-Garlic Beef and Root Vegetable Soup
Hearty, warming, and deeply savory, this beef and root vegetable soup is the kind of pot you want simmering on the stove all afternoon. Tender chunks of seared chuck, sweet potato, parsnips, turnips, and carrots come together in a rich bone broth that's layered with rosemary, garlic, ginger, and turmeric — bold aromatics that deliver serious depth without a trace of heat. For anyone navigating a sensitivity to capsaicin, soups and stews can be a minefield of hidden chili, paprika, or pepper-based seasonings, but every ingredient here is straightforward and easy to verify. The apple cider vinegar deglaze is a quiet genius move, lifting all those caramelized bits from the bottom of the pot and weaving them back into the broth. Searing the beef in two batches before the long, low simmer builds a crust that keeps the meat juicy and gives the whole soup a richness you'd expect from something far more complicated. It's the kind of recipe that rewards patience — by the time the vegetables are fork-tender and the beef shreds easily, the broth has become something genuinely special. Finish with a handful of fresh parsley and you've got a complete, satisfying meal that's as nourishing as it looks.
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Learn more →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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