Macadamia Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Macadamia Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those meals that feels like a warm hug, and this crockpot version absolutely delivers. Chunks of beef chuck are seared until deeply browned before joining cremini mushrooms, carrots, parsnips, and celery in the slow cooker — building layers of flavor that only get better over hours of low, gentle heat. Bone broth, coconut aminos, apple cider vinegar, and a touch of turmeric and fresh ginger give the broth a savory depth that tastes like it took far more effort than it actually did. The arrowroot slurry stirred in near the end thickens everything into a glossy, spoon-coating sauce that clings to every piece of tender beef and vegetable. Because the ingredient list leans on whole foods and pantry staples, there's no need to scrutinize labels for hidden nut-based oils or additives — what you see is exactly what goes in the pot. It's the kind of set-it-and-forget-it dinner that makes your whole house smell incredible, and it's just as satisfying ladled into bowls with a scatter of fresh parsley on top.

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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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