Low Sugar Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Low Sugar Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those deeply satisfying meals that can feel off-limits when you're cutting out added sugar — especially since many store-bought broths, sauces, and condiments sneak sweeteners in where you'd least expect them. This version keeps everything clean without sacrificing an ounce of flavor. Coconut aminos stand in for soy sauce and bring a savory, slightly umami depth, while apple cider vinegar adds just enough brightness to balance the richness of the braised beef. Bone broth, earthy cremini mushrooms, and a lineup of root vegetables — carrots, parsnips, and celery — build a broth that tastes like it simmered all day, because it did. Fresh ginger, turmeric, thyme, and rosemary layer in warmth and complexity that make every spoonful feel intentional. Searing the beef first in coconut oil before it goes into the slow cooker is the move that takes this from good to genuinely great — that deep brown crust is pure flavor. Arrowroot starch thickens the broth at the end into something glossy and spoon-coating, no flour or cornstarch required.

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Ingredients

6 servings

For the stew

2 lbs beef chuck roast, cut into 1½-inch cubes
1 tsp salt, divided
2 tbsp coconut oil
1 lb cremini mushrooms, quartered
1 medium yellow onion, diced
4 cloves garlic, minced
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
2 stalks celery, sliced
3 cups bone broth
2 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tbsp apple cider vinegar
1 tsp fresh ginger, grated
½ tsp ground turmeric
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 tbsp arrowroot starch
2 tbsp cold water

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season with ½ tsp of the salt. Heat the coconut oil in a large skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef on two sides for 3–4 minutes per side, until deeply browned and releasing easily from the pan. Transfer the seared beef to the slow cooker.
2
Reduce the skillet heat to medium. Add the onion and celery to the skillet and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Scrape the contents of the skillet into the slow cooker.

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