Paraben Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Paraben Free Crockpot Beef and Mushroom Stew

Slow-cooked comfort food doesn't get much better than a deeply savory beef and mushroom stew that practically makes itself. Chunks of seared chuck roast, earthy cremini mushrooms, and hearty root vegetables like carrots and parsnips all come together in a rich, glossy broth after hours in the crockpot. The flavor base gets a quiet boost from coconut aminos, apple cider vinegar, fresh ginger, and turmeric — real-food ingredients that keep things clean without sacrificing any depth. Coconut oil handles the searing, arrowroot starch thickens the broth at the end, and bone broth ties everything together into something that tastes like it simmered all week. Avoiding parabens often means scrutinizing packaged sauces and store-bought broths, but every ingredient here is straightforward and easy to source with confidence. The low-and-slow cook time does the heavy lifting, so by the time you lift that lid, the beef is fork-tender and the whole kitchen smells incredible. A handful of fresh parsley on top finishes it off beautifully.

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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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