Cashew Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Cashew Free Crockpot Beef and Mushroom Stew

Hearty, warming, and built for a lazy day at home, this slow-cooked beef and mushroom stew is the kind of meal that fills the whole house with an irresistible aroma before you've even sat down to eat. Chunks of beef chuck roast are seared until deeply browned, then slow-cooked for hours alongside cremini mushrooms, carrots, parsnips, and celery until everything is meltingly tender and packed with flavor. Bone broth forms the rich base, while coconut aminos, apple cider vinegar, fresh ginger, and turmeric layer in a subtle depth that makes this stew taste like it came from a serious kitchen — not a slow cooker. Fresh thyme and rosemary do the heavy lifting on aromatics, and an arrowroot slurry at the end pulls the broth into a silky, spoon-coating gravy. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and cashew-derived ingredients, relying instead on coconut oil and coconut aminos for richness — no hidden nut-based thickeners or sauces to worry about. It's a genuinely satisfying, set-it-and-forget-it dinner that works just as well for a weeknight as it does for feeding a crowd on a cold weekend afternoon.

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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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