Oats Free Rosemary-Garlic Beef and Root Vegetable Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(24)

Oats Free Rosemary-Garlic Beef and Root Vegetable Soup

This hearty, slow-simmered soup is the kind of meal that fills the whole kitchen with the kind of warmth you actually want to come home to. Tender chunks of beef chuck, sweet root vegetables, and a deeply aromatic broth built on rosemary, garlic, and turmeric make every spoonful feel genuinely nourishing. The apple cider vinegar deglazes all those caramelized bits from the bottom of the pot, adding a subtle brightness that keeps the rich bone broth from feeling heavy. For anyone navigating grain sensitivities, this recipe is naturally free of oats and any grain-based thickeners — the body of the broth comes entirely from long, slow simmering and the starch released by the sweet potato, parsnips, and turnips. Coconut oil handles the searing beautifully, and as long as you choose an AIP-compliant bone broth, there are no hidden ingredients to second-guess. It's a deeply satisfying bowl that works just as well for a quiet weeknight dinner as it does for batch cooking and reheating throughout the 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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