Caffeine Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Caffeine Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those meals that feels like a hug in a bowl, and this crockpot version delivers every bit of that comfort. Chunks of beef chuck roast are seared until deeply browned before going into the slow cooker, which builds a savory depth that makes the finished broth taste like it simmered all week. Cremini mushrooms, carrots, parsnips, and celery round out the pot with hearty, earthy flavor, while fresh thyme and rosemary keep things fragrant and bright. Coconut aminos and a splash of apple cider vinegar add a subtle complexity without relying on anything that would sneak caffeine into your day — no coffee, no tea, no chocolate, nothing hidden. Grated ginger and ground turmeric give the broth a gentle warmth that feels nourishing rather than spicy. An arrowroot slurry stirred in near the end thickens everything into a glossy, satisfying gravy that clings to every piece of beef and vegetable. Finish with a handful of fresh parsley and you have a deeply comforting dinner that practically makes itself.

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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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