Paleo Rosemary-Garlic Beef and Root Vegetable Soup
Few things hit harder on a cold evening than a deeply savory beef and root vegetable soup built entirely from whole, unprocessed ingredients. Beef chuck is seared in coconut oil until a serious brown crust forms, which lays down a rich, meaty foundation that carries through every spoonful. Rosemary, garlic, fresh ginger, and turmeric go in next, creating an aromatic backbone that feels warming without being overpowering. A splash of apple cider vinegar lifts all those browned bits from the pot before bone broth takes over as the braising liquid, keeping everything grain-free and deeply nourishing. Carrots, parsnips, turnips, sweet potato, and celery join the pot in the final stretch, turning tender and soaking up all that herby, golden broth. The result is a hearty, satisfying bowl that requires zero substitutions or workarounds ā every ingredient is already exactly where it needs to be. A scatter of fresh parsley at the end brightens the whole thing just before serving.
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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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