Shellfish Free Rosemary-Garlic Beef and Root Vegetable Soup
This deeply satisfying soup is built around tender, slow-simmered beef chuck and a generous pile of root vegetables — carrots, parsnips, turnips, and sweet potato — all swimming in a rich, herb-forward bone broth. Rosemary and garlic do the heavy lifting on flavor, while fresh ginger and turmeric add a subtle warmth that makes every spoonful feel nourishing without being fussy. The technique here matters: searing the beef in batches builds a deep, caramelized crust, and that quick splash of apple cider vinegar lifts every last bit of fond from the bottom of the pot before the long, low simmer works its magic. For anyone navigating shellfish restrictions, this kind of hearty, stick-to-your-ribs soup can be surprisingly tricky to find at restaurants or in store-bought broths where seafood-based stocks sometimes sneak in — here, every ingredient is straightforward and easy to verify. The result is a bowl that tastes like it took all day, with beef that shreds effortlessly and vegetables that hold their shape without turning to mush. A scatter of fresh flat-leaf parsley at the end brightens the whole thing just enough to cut through the richness.
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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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