Lactose Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Lactose Free Crockpot Beef and Mushroom Stew

Slow-cooked comfort food doesn't get much better than a deeply savory beef and mushroom stew that practically makes itself. Chunks of seared chuck roast, earthy cremini mushrooms, and hearty root vegetables like carrots and parsnips all come together in a rich, herb-scented broth that fills the whole house with an irresistible smell. The key to keeping this completely dairy-free is in the details — coconut oil replaces butter for searing, bone broth builds the base, and a simple arrowroot slurry thickens everything at the end without a drop of cream or milk in sight. Coconut aminos and apple cider vinegar add a subtle depth that makes the broth taste like it simmered all week, and the fresh thyme and rosemary tie it all together beautifully. Searing the beef in batches before it goes into the slow cooker is the move that takes this from good to genuinely great — that browned crust adds flavor you just can't skip. Set it on Low in the morning and come home to fork-tender beef that practically melts when you press it with a spoon. A handful of fresh parsley on top before serving keeps things bright and fresh against all that rich, warming depth.

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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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