Capsaicin Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Capsaicin Free Crockpot Beef and Mushroom Stew

Slow-cooked beef stew is one of those deeply satisfying meals that feels like a warm hug, and this crockpot version delivers every bit of that comfort. The beef chuck is seared first to build a rich, caramelized crust before it spends hours becoming fall-apart tender in the slow cooker — a small extra step that makes a big difference in depth of flavor. Cremini mushrooms, carrots, parsnips, and celery round out the pot with hearty, earthy goodness, while bone broth and coconut aminos create a savory, umami-forward base that tastes like it simmered all day (because it did). For anyone managing a sensitivity to capsaicin, stews can be a minefield of hidden chili powders, paprika, and spice blends — this one keeps the warmth coming from fresh ginger, turmeric, thyme, and rosemary instead, so you get a complex, aromatic bowl without any of the burn. An arrowroot slurry stirred in near the end thickens the broth into something silky and glossy that clings beautifully to every chunk of beef and vegetable. It's the kind of recipe you set in the morning and come home to a kitchen that smells absolutely incredible.

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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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