Pregnancy Friendly 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 while you rest. Searing the beef chuck in coconut oil before it goes into the crockpot builds a rich, caramelized base that makes the whole dish taste like it came from a restaurant kitchen. The combination of bone broth, fresh ginger, and turmeric gives the broth a nourishing depth that's especially welcome when you're focused on eating well for two. Carrots, parsnips, celery, and cremini mushrooms round out the bowl with plenty of vegetables, so you're getting a genuinely balanced, satisfying meal in every ladle. Coconut aminos keep the flavor savory and complex without any ingredients you'd want to second-guess during pregnancy, and arrowroot starch thickens the broth into something silky and spoon-coating without any refined additives. The long, low cook time means the beef becomes fall-apart tender and registers safely above the recommended internal temperature ā no guesswork needed. A handful of fresh parsley on top at the end brightens everything up and makes the bowl look as good as it tastes.
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Learn more āIngredients
6 servings
For the stew
- 2 lbs beef chuck roast, cut into 1Ā½-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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
- Ā½ 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 Ā½ 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 3ā4 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 4ā5 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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