Legume Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Legume Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those dishes that feels like a warm hug, and this crockpot version delivers every bit of that comfort without a single bean, lentil, or pea in sight. The beef chuck is seared first to build a deep, caramelized crust before it ever hits the slow cooker — that step alone makes a huge difference in the final flavor. Cremini mushrooms, carrots, parsnips, and celery soak up hours of savory bone broth, coconut aminos, and apple cider vinegar, creating a broth that's layered and complex without relying on any legume-based thickeners or soy sauce. Arrowroot starch does the thickening work here, pulling the broth into a silky, glossy gravy that clings to every chunk of fork-tender beef. Fresh thyme, rosemary, ginger, and turmeric round out the aromatics, giving the stew a warmth that goes well beyond basic seasoning. It's the kind of meal you set up in the morning and come home to at the end of the day, filling the whole house with an incredible smell. A handful of fresh parsley on top before serving adds a bright finish that makes the whole bowl look as good as it tastes.

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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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