Cashew Free Rosemary-Garlic Beef and Root Vegetable Soup
This hearty, deeply savory soup is the kind of cold-weather meal that makes you want to stay in all day. Tender chunks of beef chuck are seared until a rich brown crust forms, then slow-simmered in bone broth with rosemary, garlic, ginger, and turmeric until everything melds into something genuinely special. Carrots, parsnips, turnips, sweet potato, and celery round out the pot with earthy sweetness and real substance. A splash of apple cider vinegar lifts the whole thing, brightening the broth without overpowering the savory depth underneath. Every single ingredient here is straightforward and whole-food ā no nut-based thickeners, no hidden pastes, no reason to second-guess the label on anything. For anyone navigating tree nut concerns, this is exactly the kind of recipe that delivers big, satisfying flavor without any of the usual workarounds or substitutions. Finish each bowl with a handful of fresh parsley and you've got a meal that looks and tastes like it took serious effort ā even if the pot did most of the work.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!