Pistachio Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Pistachio Free Crockpot Beef and Mushroom Stew

Hearty, warming, and deeply satisfying, this slow-cooked beef and mushroom stew is the kind of meal that makes the whole house smell incredible by dinnertime. Chunks of seared chuck roast braise low and slow alongside cremini mushrooms, carrots, parsnips, and celery until everything is meltingly tender and the broth turns rich and glossy. Coconut aminos and a splash of apple cider vinegar add a subtle savory depth, while fresh thyme, rosemary, ginger, and turmeric layer in warmth and complexity that goes far beyond a basic weeknight stew. The ingredient list is completely tree-nut-free from start to finish, so there's no need to scrutinize labels or worry about unexpected additions sneaking in. Arrowroot starch does the thickening work at the end, giving the broth that perfect, spoon-coating consistency without any flour or cornstarch. This is genuinely one of those set-it-and-forget-it recipes that rewards minimal effort with maximum flavor — just sear, load the slow cooker, and come back to something that tastes like it took all day (because it did, in the best possible way). Finish with a scatter of fresh parsley and serve straight from the pot.

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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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