Mustard Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Mustard Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those deeply satisfying meals that feels like it took serious effort — but your crockpot does most of the heavy lifting here. Searing the chuck roast in coconut oil before it goes into the slow cooker builds a gorgeous crust and layers of savory depth that make the finished broth taste like it simmered all week. Cremini mushrooms, carrots, parsnips, and celery round out the pot with hearty, earthy flavor, while bone broth, coconut aminos, and a splash of apple cider vinegar keep everything bright and complex. Fresh thyme, rosemary, grated ginger, and a touch of turmeric give the stew a warmth that's hard to pin down but impossible to stop eating. Many packaged broths, spice blends, and condiments sneak mustard into their ingredient lists, so building this stew from scratch with clearly labeled pantry staples keeps things genuinely worry-free. Arrowroot starch whisked in at the end thickens the broth into a silky, spoon-coating sauce without any of the usual shortcuts. Ladle it into bowls with a scatter of fresh parsley and you've got a cozy, crowd-pleasing dinner that asks almost nothing of you on a busy day.

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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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