Eggless Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — because it did, in the best possible way. 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 deepens. Cremini mushrooms, carrots, parsnips, and celery soak up every bit of that bone broth, while coconut aminos, apple cider vinegar, fresh ginger, and turmeric add layers of warmth and complexity you wouldn't expect from a weeknight dinner. The arrowroot slurry stirred in at the end thickens the broth into a glossy, spoon-coating sauce without any flour or cornstarch in sight. For anyone navigating egg-free cooking, this kind of hearty, stick-to-your-ribs stew can feel hard to come by — but every single ingredient here is naturally free of eggs, with no workarounds or substitutions needed. Just set it, let the slow cooker do its thing, and come home to something that smells absolutely incredible.

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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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