Carrageenan Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Carrageenan Free Crockpot Beef and Mushroom Stew

Slow-cooked beef stew is the kind of meal that makes your whole kitchen smell incredible, and this version delivers deep, savory comfort without any of the thickeners or additives that sneak into so many store-bought broths and packaged seasonings. Carrageenan, a common additive in processed broths and dairy alternatives, is completely sidestepped here by building the liquid base from bone broth and layering in flavor with coconut aminos, apple cider vinegar, and fresh ginger. The beef chuck gets a proper sear before it ever hits the slow cooker, which builds that rich, browned crust that makes the finished stew taste like it came from a restaurant kitchen. Cremini mushrooms, carrots, parsnips, and celery round out the pot with hearty, earthy sweetness that holds up beautifully over the long cook time. Arrowroot starch whisked into cold water does the thickening work at the end, giving the broth a glossy, velvety consistency without any cornstarch or mystery ingredients. Fresh thyme and rosemary steep through the whole cook, then get pulled out before serving so every spoonful is clean and fragrant. A handful of chopped parsley on top is optional, but it adds a bright finish that makes the whole bowl look as good as it tastes.

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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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