Paleo Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Rich, slow-cooked beef stew is one of those deeply satisfying meals that can feel off-limits once you start reading labels — thickeners, soy-based sauces, and grain-heavy broths have a way of sneaking in. This version sidesteps all of that without sacrificing an ounce of comfort. Beef chuck is seared in coconut oil until deeply browned, building a savory foundation before it ever hits the slow cooker, and that step alone makes a noticeable difference in the final depth of flavor. Coconut aminos stand in for soy sauce, bone broth keeps things nourishing and clean, and arrowroot starch does the thickening work at the end so the broth turns glossy and clingy rather than watery. Cremini mushrooms, carrots, parsnips, and celery round out the pot with earthy sweetness, while fresh thyme, rosemary, ginger, and turmeric layer in warmth that builds over hours of low-and-slow cooking. The result is fork-tender beef in a broth that tastes like it took serious effort — even though your slow cooker did most of the heavy lifting. Ladle it into bowls as-is and finish with a handful of fresh parsley for a little brightness.

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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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