Artificial Food Coloring Free Crockpot Beef and Mushroom Stew
This slow-cooker stew is the kind of deeply satisfying, cold-weather meal that makes the whole house smell incredible from the moment you press start. Tender chunks of seared beef chuck, earthy cremini mushrooms, and hearty root vegetables like carrots and parsnips all come together in a rich, savory broth that builds flavor over hours of low, gentle heat. Coconut aminos stand in for conventional soy sauce, bringing that umami depth without any of the dyes or additives that can sneak into bottled condiments and sauces. Bone broth, apple cider vinegar, and a touch of turmeric and fresh ginger give the liquid a complexity that tastes like it took far more effort than it actually did. The thickening comes from an arrowroot slurry stirred in at the end, so the gravy turns glossy and clingy without relying on any processed thickeners that might carry hidden colorings. Every ingredient here is whole and straightforward, which means you can serve it confidently to anyone avoiding synthetic dyes without having to read a single label twice. Finish with a handful of fresh parsley and you have a bowl that looks and tastes like pure comfort.
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Learn more āIngredients
6 servings
For the stew
- 2 lbs beef chuck roast, cut into 1Ā½-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
- Ā½ 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 Ā½ 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 3ā4 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 4ā5 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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