Citrus Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Citrus Free Crockpot Beef and Mushroom Stew

Hearty, warming, and deeply satisfying, this slow-cooked beef and mushroom stew is the kind of meal that makes your whole kitchen smell incredible by dinnertime. Chunks of seared chuck roast braise low and slow alongside cremini mushrooms, carrots, parsnips, and celery until everything is meltingly tender and the broth turns rich and glossy. That deep browning step on the beef is what builds the flavor foundation here — don't skip it. Coconut aminos and a splash of apple cider vinegar add savory depth and just a whisper of brightness without any citrus fruit in sight, making this a genuinely safe and delicious option for anyone avoiding oranges, lemons, limes, and their relatives. Fresh ginger and turmeric round out the broth with subtle warmth, while thyme and rosemary keep things grounded and aromatic. An arrowroot slurry stirred in near the end thickens everything into a proper, spoon-coating stew rather than a thin soup. Ladle it into bowls as-is or over your favorite grain or mash for a complete, crowd-pleasing dinner.

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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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