Cinnamon Free Rosemary-Garlic Beef and Root Vegetable Soup
Hearty, deeply savory, and built around bold aromatics, this beef and root vegetable soup is the kind of pot that makes the whole kitchen smell incredible. Searing the chuck in batches before the long simmer builds a rich, caramelized base that carries through every spoonful, while rosemary, garlic, turmeric, and fresh ginger layer in warmth without relying on any spice blends that might sneak in unwanted ingredients. For anyone navigating a cinnamon sensitivity, warming soups can feel like a minefield ā so many recipes lean on it for depth ā but this one gets all of its complexity from herbs and roots you can see and verify yourself. A splash of apple cider vinegar lifts the broth and pulls up all those browned bits from the bottom of the pot, adding brightness that balances the richness of the beef. Carrots, parsnips, turnips, sweet potato, and celery all go in for the final stretch, turning tender and soaking up the savory broth beautifully. Finished with a handful of fresh parsley, it's a complete, satisfying meal that's as nourishing as it looks.
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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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