This hearty, deeply savory soup is the kind of meal that makes the whole kitchen smell incredible — earthy rosemary, warm turmeric, and slow-cooked beef mingling with a rich bone broth base. Chunks of beef chuck are seared until a serious crust forms, then left to braise low and slow until they practically fall apart at the touch of a fork. Carrots, parsnips, turnips, sweet potato, and celery all go in partway through, soaking up every bit of that aromatic broth without turning to mush. A splash of apple cider vinegar lifts the whole pot, brightening what could otherwise be a heavy, one-note stew. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no sauces, pastes, or pantry shortcuts that might sneak in unexpected allergens. It's a genuinely nourishing bowl that works just as well for a quiet weeknight dinner as it does for feeding a crowd on a cold weekend afternoon. Finish it with a handful of fresh parsley and you've got something that looks and tastes like it took far more effort than it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Pat the beef chuck cubes dry with paper towels and season all over with 1 tsp fine sea salt.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
