Rice Free Rosemary-Garlic Beef and Root Vegetable Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(24)

Rice Free Rosemary-Garlic Beef and Root Vegetable Soup

Hearty, deeply savory, and built entirely around real whole ingredients, this beef and root vegetable soup is the kind of pot that fills the kitchen with an aroma you can't ignore. Tender chunks of seared chuck simmer low and slow in bone broth alongside carrots, parsnips, turnips, sweet potato, and celery until everything is meltingly soft and rich. Rosemary, garlic, fresh ginger, and turmeric layer in warmth and complexity without relying on any grain-based thickeners or fillers — which makes this a naturally satisfying choice for anyone avoiding rice or other starches. A splash of apple cider vinegar lifts the broth and pulls all those browned bits off the bottom of the pot, adding a subtle brightness that keeps the soup from feeling heavy. The searing step is worth every minute — that deep brown crust on the beef is where the flavor really starts, and it pays off in every spoonful. Finish with a handful of fresh parsley and you have a complete, nourishing meal that needs absolutely nothing on the side to feel complete.

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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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