MSG Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

MSG 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 any hidden flavor enhancers lurking in the broth or seasoning packets. Conventional stew recipes often rely on store-bought broths, soy sauce, or seasoning blends that can be loaded with additives — this one sidesteps all of that by building deep, savory flavor from scratch. Bone broth and coconut aminos bring that satisfying umami depth, while apple cider vinegar brightens everything up and fresh ginger adds a subtle warmth that plays beautifully against the turmeric. The beef chuck gets a proper sear before it ever hits the slow cooker, which locks in color and flavor and makes the finished stew taste like it came from a restaurant kitchen. Cremini mushrooms, carrots, parsnips, and celery round out the pot with hearty texture, and the arrowroot slurry at the end pulls the broth into a glossy, spoon-coating sauce that feels genuinely luxurious. Fresh thyme and rosemary do the heavy lifting on aromatics, so every bowl smells incredible when you lift the lid. It's the kind of set-it-and-forget-it meal that rewards patience — and a scatter of fresh parsley on top makes it 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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