Emulsifier Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Emulsifier Free Crockpot Beef and Mushroom Stew

Rich, 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. Tender chunks of seared chuck roast, earthy cremini mushrooms, and hearty root vegetables like carrots and parsnips all meld together over hours of low, gentle heat into something truly crave-worthy. The broth gets its depth from bone broth, coconut aminos, apple cider vinegar, and warming spices like turmeric and fresh ginger, so every spoonful is layered and complex without relying on any packaged flavor shortcuts. That matters a lot here, because so many store-bought broths, sauces, and seasoning blends quietly contain emulsifiers that can be tricky to spot on a label. Every ingredient in this recipe is whole and straightforward, from the coconut oil used for searing to the arrowroot starch slurry that thickens the broth at the end. That final step — whisking arrowroot with cold water and stirring it in during the last few minutes — gives you a glossy, velvety consistency without any additives. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like it came from a proper Sunday kitchen.

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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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