Emulsifier Free Rosemary-Garlic Beef and Root Vegetable Soup
This hearty, slow-simmered soup is the kind of bowl that makes the whole kitchen smell incredible ā deep, savory beef layered with woodsy rosemary, warm turmeric, and a bright hit of fresh ginger. Chunks of carrot, parsnip, turnip, sweet potato, and celery soak up every bit of that rich bone broth as they cook down to fork-tender perfection alongside fall-apart beef chuck. The entire ingredient list is built from whole, recognizable foods ā coconut oil for searing, apple cider vinegar to deglaze, and a homemade or carefully sourced bone broth ā so there are no hidden additives or emulsifying agents to worry about. That matters more than it might seem, because emulsifiers have a way of sneaking into packaged broths, seasoning blends, and even cooking fats under names that are easy to overlook on a label. Here, every step is straightforward and transparent: sear the beef in batches for that deep brown crust, build the aromatics, and let time do the rest. A scatter of fresh parsley at the end adds a clean, herby finish that ties everything together beautifully.
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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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