Honey Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Honey Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — because it genuinely did, in the best possible way. Chunks of beef chuck roast are seared until deeply browned before going into the slow cooker alongside cremini mushrooms, carrots, parsnips, and celery, building layers of flavor that only get better over hours of low, gentle heat. Coconut aminos and a splash of apple cider vinegar bring a savory, slightly tangy depth to the broth without any sweeteners in the mix, making this a great option for anyone avoiding honey or other added sugars in their meals. Fresh thyme, rosemary, grated ginger, and turmeric round out the seasoning in a way that feels warming and complex rather than one-note. An arrowroot slurry stirred in near the end thickens the broth into something silky and spoon-coating, so every bowl is hearty and satisfying rather than watery. Many packaged stew bases and broths sneak in sweeteners, so building this one from scratch with bone broth and whole ingredients keeps everything clean and in your control. Finish with a handful of fresh parsley and you have a weeknight dinner that tastes like it came from a serious 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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