Peanut Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Peanut Free Crockpot Beef and Mushroom Stew

Slow-cooked comfort doesn't get much better than a deeply savory beef and mushroom stew that practically makes itself while you go about your day. Searing the chuck roast in coconut oil before it ever hits the slow cooker builds a rich, caramelized crust that pays off in every spoonful — this step alone is worth the extra few minutes. Cremini mushrooms, carrots, parsnips, and celery soak up hours of flavor from bone broth, coconut aminos, and fresh herbs, creating a broth that's hearty, complex, and genuinely satisfying. A touch of grated ginger and ground turmeric add warmth without overwhelming the classic stew character, and an arrowroot slurry at the end pulls everything together into a glossy, spoon-coating sauce. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden additives or worry about cross-contact from shared processing equipment. Just set it, let the slow cooker do its thing, and come back to a pot of something that smells absolutely incredible. A scatter of fresh parsley over the top before serving 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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