Chicken Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Chicken Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those deeply satisfying meals that practically makes itself, and this crockpot version delivers on every level. Chunks of beef chuck are seared until deeply browned before going into the slow cooker, which builds a savory foundation that hours of low-and-slow cooking only deepen further. Cremini mushrooms, carrots, parsnips, and celery soak up a broth seasoned with coconut aminos, apple cider vinegar, fresh ginger, and turmeric — a combination that's warming, complex, and a little unexpected. Bone broth keeps everything rich and nourishing, while arrowroot starch stirred in at the end thickens the sauce into something that clings beautifully to every bite. For anyone navigating poultry-free cooking, this recipe is a genuine win — no chicken broth shortcuts, no hidden poultry-based seasonings, just clean, straightforward ingredients from start to finish. The whole thing comes together with minimal hands-on effort, making it an ideal weeknight dinner or a weekend meal you can set up in the morning and forget about until dinnertime. A scatter of fresh parsley on top is all it needs before hitting the table.

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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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