Gut Friendly Rosemary-Garlic Beef and Root Vegetable Soup
Warming, deeply savory, and built on ingredients that genuinely support a happy gut, this soup is the kind of pot you want simmering on the stove all afternoon. Bone broth forms the nourishing base, while apple cider vinegar brightens the whole thing and helps coax every bit of flavor from the browned bits left in the pot. Turmeric and fresh ginger bring their well-known anti-inflammatory credentials to the party, and rosemary and garlic layer in an aromatic depth that makes the kitchen smell incredible. The beef chuck is seared first for a serious crust, then slow-simmered until it practically falls apart ā that low-and-slow approach also makes the broth richer and easier on digestion. Carrots, parsnips, turnips, sweet potato, and celery round out the bowl with gentle, fiber-rich root vegetables that become perfectly tender by the time the beef is done. Coconut oil keeps the whole recipe free from seed oils, and using an AIP-compliant bone broth means you stay in control of every ingredient from start to finish. A handful of fresh parsley stirred in at the end adds a bright, clean finish to what is otherwise a deeply cozy, restorative meal.
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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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