Wheat Free Rosemary-Garlic Beef and Root Vegetable Soup
Hearty, deeply savory, and built entirely from whole-food ingredients, this slow-simmered pot of beef and root vegetables is the kind of meal that makes the whole house smell incredible. Every component ā from the seared chuck to the sweet potato, parsnips, and turnips ā is naturally free of wheat, so there's no swapping or substituting required. The bone broth base, brightened with apple cider vinegar and layered with rosemary, garlic, ginger, and turmeric, delivers a richness that tastes like it took far more effort than it actually did. Searing the beef in two batches before the long simmer is the move that builds the deep, caramelized flavor you'd expect from a restaurant-quality bowl. By the time the root vegetables go in, the broth has already developed serious depth, and that final half-hour of cooking brings everything together into something genuinely satisfying. A scatter of fresh parsley at the end adds a little brightness, but honestly, this soup holds its own without it.
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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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