Pork Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Pork Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — and honestly, with a slow cooker, it kind of does, in the best possible way. Chunks of beef chuck roast are seared until deeply browned before going into the crockpot, which builds a savory foundation that carries through every bite. Cremini mushrooms, carrots, parsnips, and celery all cook down together in bone broth seasoned with coconut aminos, apple cider vinegar, ginger, and turmeric, creating a broth that's layered and complex without relying on any pork-based stocks or additives. Coconut aminos stand in beautifully for soy sauce, adding that umami depth you want in a hearty stew while keeping the ingredient list completely free of anything pork-derived. An arrowroot slurry stirred in near the end thickens the broth into something glossy and spoon-coating, so this is far from a watery slow-cooker disappointment. Fresh thyme and rosemary steep throughout the long cook, perfuming the whole dish with an herby warmth that makes your kitchen smell absolutely incredible. Finish it with a handful of chopped parsley and you've got a bowl that's rustic, nourishing, and genuinely hard to stop eating.

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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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