Legume Free Rosemary-Garlic Beef and Root Vegetable Soup
Hearty, aromatic, and deeply satisfying, this beef and root vegetable soup is the kind of pot you want simmering on the stove all afternoon. Chunks of beef chuck are seared until a serious crust forms, then slow-simmered in bone broth with rosemary, garlic, ginger, and turmeric until the meat is fall-apart tender and the broth is rich with layered flavor. Carrots, parsnips, turnips, sweet potato, and celery join the pot partway through, soaking up every bit of that savory liquid as they cook down to fork-tender perfection. For anyone navigating a legume-free approach, this recipe is naturally in the clear ā every ingredient from the coconut oil to the apple cider vinegar deglazing step is straightforward and free of beans, lentils, or pea-based additives that sneak into so many store-bought broths and spice blends. The apple cider vinegar trick is a small but brilliant move, lifting all those browned bits off the bottom of the Dutch oven and adding a subtle brightness that keeps the broth from tasting flat. A handful of fresh parsley scattered over the top at the end adds a pop of color and freshness that makes the whole bowl feel a little more special. This is cold-weather cooking at its most rewarding.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!