Cinnamon Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Cinnamon Free Crockpot Beef and Mushroom Stew

Hearty, slow-cooked beef stew is one of those deeply satisfying meals that feels like it should be complicated — but this crockpot version does most of the heavy lifting for you. Chunks of beef chuck are seared until deeply browned before going into the slow cooker, which builds a rich, savory base that hours of low-and-slow cooking only makes better. Cremini mushrooms, carrots, parsnips, and celery round out the pot with earthy sweetness, while bone broth, coconut aminos, and a splash of apple cider vinegar give the broth real depth and complexity. Fresh thyme and rosemary bring warmth and fragrance without leaning on any spice blends that commonly sneak cinnamon into the mix — so every ingredient here is straightforward and easy to verify. Grated ginger and a touch of turmeric add just enough brightness to keep things interesting, and an arrowroot slurry at the end pulls the broth into a glossy, spoon-coating sauce that feels genuinely restaurant-worthy. This is the kind of stew that fills the whole house with an incredible smell and tastes even better than it looks.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!