Macadamia Free Rosemary-Garlic Beef and Root Vegetable Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(24)

Macadamia Free Rosemary-Garlic Beef and Root Vegetable Soup

Few soups hit as deeply as a long-simmered beef and root vegetable pot, and this one earns every minute on the stove. Beef chuck is seared in batches until a proper dark crust forms, then braised low and slow in bone broth with rosemary, garlic, ginger, and turmeric — a combination that makes the whole kitchen smell incredible. Carrots, parsnips, turnips, sweet potato, and celery join the pot partway through, soaking up all that savory, herb-laced broth without turning to mush. A splash of apple cider vinegar deglazes the fond and adds a subtle brightness that keeps the richness from feeling heavy. Every ingredient here is straightforward and whole, so there's no need to scrutinize labels for hidden nut-based oils or fillers — just clean, honest food. A scatter of fresh flat-leaf parsley at the end lifts the whole bowl with a pop of color and freshness. This is the kind of deeply nourishing soup you'll want to make on a Sunday and eat all week.

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Ingredients

6 servings

For the soup

2 lb beef chuck, cut into 1 ½-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 ½-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 3–4 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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