Artificial Flavors Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Artificial Flavors Free Crockpot Beef and Mushroom Stew

Slow-cooked comfort food hits differently when you know exactly what went into the pot. This hearty stew builds deep, savory flavor from real ingredients — seared beef chuck, earthy cremini mushrooms, sweet carrots and parsnips, and a broth seasoned with coconut aminos, apple cider vinegar, and fresh ginger. There's no seasoning packet, no flavor concentrate, and no mystery additives, just whole foods doing all the heavy lifting. Coconut aminos bring that rich, umami depth you'd normally get from soy sauce, while fresh thyme and rosemary infuse the broth as it slowly simmers for hours. The arrowroot slurry at the end pulls everything together into a glossy, spoon-coating gravy that feels indulgent without a single artificial shortcut. It's the kind of meal that fills the kitchen with an incredible smell all afternoon and tastes even better than it looks ladled into a bowl with a scatter of fresh parsley on top.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!