Pistachio Free Rosemary-Garlic Beef and Root Vegetable Soup
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.
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Learn more →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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