Citric Acid Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Citric Acid Free Crockpot Beef and Mushroom Stew

Slow-cooked beef stew is one of those deeply satisfying meals that feels like it was made for cold evenings, and this version delivers every bit of that comfort without any hidden citric acid lurking in the broth or seasoning blends. Many store-bought stocks, sauces, and flavor boosters sneak in citric acid as a preservative, which makes a from-scratch approach like this one genuinely worth the effort. Bone broth, coconut aminos, and a splash of apple cider vinegar do all the heavy lifting here, building a rich, savory depth that tastes like it simmered for days — because, well, it kind of did. The beef chuck gets a proper sear before it ever hits the slow cooker, which locks in flavor and gives the finished stew that gorgeous, restaurant-worthy color. Cremini mushrooms, carrots, parsnips, and celery round out the pot with hearty texture, while fresh thyme, rosemary, ginger, and turmeric keep every spoonful interesting. An arrowroot slurry stirred in near the end thickens the broth into something silky and spoon-coating without any starch blends that might contain unwanted additives. Ladle it into bowls with a handful of fresh parsley and you have a meal that is as nourishing as it is completely unfussy.

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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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