Chestnut Free Rosemary-Garlic Beef and Root Vegetable Soup
This hearty, slow-simmered soup is the kind of meal that fills the whole kitchen with the kind of warmth that makes you want to pull up a chair and stay awhile. Tender chunks of beef chuck are seared until deeply browned, then braised low and slow in bone broth with rosemary, garlic, ginger, and turmeric until they practically fall apart. Carrots, parsnips, turnips, sweet potato, and celery join the pot partway through, soaking up all that savory, herb-laced broth as they cook down to fork-tender perfection. A splash of apple cider vinegar early in the process lifts the fond from the bottom of the Dutch oven and adds a subtle brightness that keeps the rich broth from feeling heavy. For anyone navigating tree nut concerns, this recipe is built entirely on whole vegetables, quality beef, and pantry staples ā no hidden fillers or ambiguous packaged ingredients to second-guess. The result is a deeply nourishing, naturally robust bowl that works just as well for a quiet weeknight dinner as it does for feeding a crowd on a cold weekend afternoon.
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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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