BHA & BHT Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

BHA & BHT 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. The chuck roast gets a proper sear in coconut oil before it ever hits the slow cooker, building that deep, caramelized crust that makes the finished broth taste like it came from a serious kitchen. Cremini mushrooms, carrots, parsnips, and celery all go in together, soaking up hours of flavor from bone broth, coconut aminos, apple cider vinegar, and warming spices like turmeric and fresh ginger. For anyone avoiding synthetic preservatives like BHA and BHT, packaged broths and seasoning blends can be a real minefield — this recipe sidesteps all of that by leaning on whole vegetables, fresh herbs, and clean pantry staples you can actually read the labels on. Coconut aminos bring a savory, umami depth in place of conventional soy sauce, and arrowroot starch thickens the broth at the end into something silky and spoon-coating without any additive-laden shortcuts. The result is a stew that's hearty enough to anchor a cold weeknight dinner, and the long, low cook time means the beef practically melts when you press it with a spoon. A handful of fresh parsley over the top and you're done.

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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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