Almond Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Almond Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those dishes that feels like a warm hug, and this crockpot version absolutely delivers. Chunks of beef chuck are seared until deeply browned before joining cremini mushrooms, carrots, parsnips, and celery in the slow cooker — building layers of flavor that only get better over hours of low, gentle heat. Bone broth, coconut aminos, apple cider vinegar, and a touch of turmeric and fresh ginger give the broth a savory depth that tastes like it took far more effort than it actually did. Because every ingredient here is straightforward and whole-food based, there's no need to scan labels for hidden nut-derived additives or worry about cross-contact from almond flour or almond-based thickeners — arrowroot starch does the thickening job beautifully. The result is a glossy, spoon-coating broth loaded with fork-tender beef and hearty vegetables that practically melt together. A handful of fresh parsley scattered on top at the end adds a bright finish to what is otherwise a deeply comforting, set-it-and-forget-it meal.

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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
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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