Lactose Free Rosemary-Garlic Beef and Root Vegetable Soup
Hearty, deeply savory, and built for cold-weather comfort, this rosemary-garlic beef and root vegetable soup is the kind of pot you want simmering on the stove all afternoon. Tender chunks of beef chuck are seared until a dark, caramelized crust forms, then slow-simmered in rich bone broth alongside carrots, parsnips, turnips, sweet potato, and celery until everything is meltingly soft and full of flavor. Coconut oil stands in for butter throughout, and the broth base means there is absolutely no dairy hiding anywhere in the pot ā a genuine relief when so many store-bought soups and broths sneak in cream or milk solids. Fresh rosemary, ginger, turmeric, and a splash of apple cider vinegar layer in warmth and brightness that make this taste far more complex than the ingredient list suggests. The technique of deglazing with vinegar after the aromatics is a small step that pays off big, lifting all those browned bits into the broth for extra depth. Finish each bowl with a handful of fresh parsley and you have a complete, satisfying meal that happens to be completely free of anything that would upset a sensitive stomach.
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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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