Nitrate & Nitrite Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Nitrate & Nitrite Free Crockpot Beef and Mushroom Stew

Slow-cooked beef stew is pure comfort food, and this version delivers everything you want — deeply savory broth, fork-tender chunks of chuck roast, and hearty vegetables that practically melt into the sauce. The magic starts with a proper sear on the beef, building that rich, browned crust that gives the whole pot its depth before it ever hits the slow cooker. Cremini mushrooms, carrots, parsnips, and celery round out the bowl with earthy sweetness, while fresh thyme and rosemary keep the aromatics bright and fragrant through the long cook. What makes this stew a smart choice for anyone avoiding cured or processed meats is that every ingredient here is whole and unprocessed — no packaged broths with hidden additives, no soy sauce with questionable preservatives. Coconut aminos step in to deliver that umami depth, and bone broth keeps the base clean and collagen-rich. Apple cider vinegar and a touch of turmeric add brightness and warmth without relying on anything processed or shelf-stabilized. Arrowroot starch thickens the broth at the end into a glossy, spoon-coating sauce that feels indulgent without any shortcuts. A handful of fresh parsley over the top finishes it beautifully — simple, satisfying, and completely from scratch.

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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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