Nutmeg Free Rosemary-Garlic Beef and Root Vegetable Soup
Hearty, deeply savory, and built for a cold day, this beef and root vegetable soup is the kind of pot that fills the whole kitchen with an irresistible aroma before it even hits the table. Tender chunks of seared chuck simmer low and slow in bone broth alongside carrots, parsnips, turnips, sweet potato, and celery until everything is meltingly soft and the broth turns rich and glossy. Rosemary, garlic, fresh ginger, and turmeric do all the heavy lifting here, layering warmth and depth without any of the spices that can sneak into traditional beef soups and stews. A splash of apple cider vinegar lifts the broth and pulls up all those caramelized bits from the bottom of the pot ā a small step that makes a noticeable difference in the final flavor. Many classic comfort soups rely on warming spices that aren't always welcome at the table, so it's genuinely satisfying to find a recipe this bold and complex that stays completely clear of them. Serve it with a scatter of fresh flat-leaf parsley on top for a little brightness, and don't be surprised if everyone asks for seconds straight from the pot.
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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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