Pecan Free Rosemary-Garlic Beef and Root Vegetable Soup
This deeply satisfying soup is the kind of cold-weather meal that fills the whole kitchen with the scent of rosemary, garlic, and slow-simmered beef before you've even sat down at the table. Chunks of beef chuck are seared until a serious crust forms, then braised low and slow in bone broth until they're fall-apart tender and soaked through with flavor. Carrots, parsnips, turnips, sweet potato, and celery join the pot partway through, soaking up all that savory, herb-laced broth as they cook down to buttery softness. A hit of apple cider vinegar lifts the whole thing, while fresh ginger and turmeric add a subtle warmth that makes the broth taste like it's been going all day ā because it has. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. It's a genuinely nourishing, crowd-pleasing bowl that works just as well for a quiet weeknight dinner as it does for feeding a table full of people on a chilly weekend.
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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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