AIP Friendly Crockpot Beef and Mushroom Stew
Few things hit harder on a cold evening than a deeply savory stew that's been slowly building flavor all day in the crockpot. Tender chunks of seared beef chuck, earthy cremini mushrooms, and hearty root vegetables like carrots and parsnips come together in a rich bone broth that smells absolutely incredible by the time dinner rolls around. The sear on the beef before it goes into the slow cooker makes a real difference — that deep browning adds a layer of flavor you just can't skip. Coconut aminos stand in for soy-based sauces, and arrowroot starch thickens the broth at the end into something silky and satisfying without any grain-based thickeners. Fresh ginger, turmeric, thyme, and rosemary do the heavy lifting on seasoning, so there's no need to reach for anything off-protocol. This recipe makes six generous servings, so it's a smart choice for meal prep or feeding a crowd without spending your whole Sunday in the kitchen. A handful of fresh parsley on top at the end keeps it bright and a little fancy with almost zero extra effort.
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Learn more →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
- 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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