Gut Friendly Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Gut Friendly Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those deeply satisfying meals that can feel off-limits when you're trying to eat in a way that supports your digestive health — but this crockpot version is built from the ground up with that goal in mind. Bone broth forms the base, bringing natural collagen and minerals that are genuinely nourishing, while apple cider vinegar and fresh ginger add a gentle digestive boost without overpowering the savory depth of the dish. Coconut aminos stand in for soy sauce, keeping things clean and free from common gut irritants, and arrowroot starch thickens the broth into something silky and spoon-coating without relying on conventional flour or cornstarch. The beef chuck is seared first for serious flavor, then slow-cooked low and slow until it's fall-apart tender — the kind of texture that makes every bite feel like it was worth the wait. Cremini mushrooms, carrots, parsnips, and celery round out the bowl with earthy sweetness and plenty of fiber-rich vegetables. A finishing scatter of fresh parsley keeps things bright. This is the kind of hearty, warming stew that proves eating for your gut doesn't mean giving up comfort food.

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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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