Barley Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Barley Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — and this one actually does, in the best possible way. Chunks of beef chuck roast are seared until deeply browned before going into the slow cooker, which means you get that complex, caramelized flavor built right into the base. Cremini mushrooms, carrots, parsnips, and celery all simmer together in bone broth with coconut aminos, apple cider vinegar, and warming spices like turmeric and fresh ginger, creating a broth that's savory, slightly earthy, and genuinely hard to stop eating. For anyone navigating grain sensitivities, stews like this can be a minefield — many rely on barley as a thickener or filler — but here arrowroot starch does the job beautifully, giving the broth a silky, spoon-coating consistency without any grain in sight. Fresh thyme and rosemary steep low and slow through the whole cook, then get pulled out before serving so you're left with all the herbal depth and none of the woody stems. A handful of chopped parsley on top at the end adds a bright, fresh finish that cuts through the richness just enough. This is the kind of stew you'll want to make on a Sunday and eat all week.

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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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