Chestnut Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Chestnut Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those dishes that feels like a hug in a bowl, and this crockpot version absolutely delivers. Chunks of beef chuck roast are seared until deeply browned before joining cremini mushrooms, carrots, parsnips, and celery in the slow cooker — building layers of flavor that only get better over hours of low, gentle heat. Bone broth forms the savory base, while coconut aminos, apple cider vinegar, fresh ginger, and turmeric add a subtle complexity that makes this stew taste like it came from a serious kitchen, not just a set-it-and-forget-it appliance. Arrowroot starch whisked into cold water thickens the broth at the end into something glossy and spoon-coating without any wheat or grain-based thickeners. For anyone navigating tree nut allergies, this recipe is naturally free of chestnuts and chestnut-derived ingredients — every component is straightforward and easy to verify at the store. Fresh rosemary and thyme steep through the long cook and are removed before serving, leaving behind a deeply herbal, warming broth that smells absolutely incredible when you lift the lid. Finish with a scatter of fresh parsley and you have a deeply satisfying, crowd-pleasing meal 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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