Lupin Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Lupin Free Crockpot Beef and Mushroom Stew

Few things hit harder on a cold evening than a deeply savory beef stew that's been quietly doing its thing in the slow cooker all day. Searing the chuck roast in coconut oil before it goes in builds a rich, caramelized crust that pays off in every spoonful, while cremini mushrooms, carrots, parsnips, and celery round out the bowl with hearty, earthy goodness. Coconut aminos and apple cider vinegar add a subtle depth and brightness that makes the broth taste like it's been simmering for days — because, well, it has. Fresh ginger and turmeric bring a gentle warmth without overpowering the classic stew flavors, and arrowroot starch thickens everything into a glossy, satisfying gravy at the very end. Lupin flour and lupin-based thickeners have quietly crept into a surprising number of packaged broths, spice blends, and gravy mixes, so making this entirely from scratch with whole, recognizable ingredients keeps things genuinely safe. Every component here — from the bone broth to the arrowroot slurry — is straightforward and easy to verify, which means you can focus on dinner instead of label-reading. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like serious effort, even though the slow cooker did most of the heavy lifting.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!