Brazil Nut Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Brazil Nut Free Crockpot Beef and Mushroom Stew

Slow-cooked comfort food doesn't get much more satisfying than a deeply savory beef and mushroom stew that practically makes itself. Searing the chuck roast before it goes into the slow cooker builds a rich, caramelized crust that pays off big in the final broth — don't skip that step. Cremini mushrooms, carrots, parsnips, and celery all go in together, soaking up hours of flavor from bone broth, coconut aminos, fresh thyme, and rosemary. A touch of grated ginger and ground turmeric give the broth a subtle warmth that makes this feel a little more interesting than your average weeknight stew. The arrowroot slurry stirred in at the end thickens everything into a glossy, spoon-coating sauce without any wheat-based thickeners — just clean, whole ingredients from start to finish. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects, relying on coconut oil and coconut aminos rather than anything that could raise a red flag. Ladle it into bowls with a scatter of fresh parsley and you've got a meal that tastes like it took serious effort, even though your slow cooker did most of the work.

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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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