Hearty, slow-cooked beef stew is one of those deeply satisfying meals that feels like it should be complicated — but this crockpot version does most of the heavy lifting for you. Chunks of beef chuck are seared until deeply browned before going into the slow cooker, which builds a rich, savory foundation that hours of low-and-slow cooking only deepens. Cremini mushrooms, carrots, parsnips, and celery round out the pot with earthy sweetness, while bone broth, coconut aminos, and a touch of apple cider vinegar give the broth serious depth without any grain-based thickeners or sauces. Fresh thyme, rosemary, ginger, and turmeric layer in warmth and complexity that makes this taste like it simmered all day — because it did. Arrowroot starch steps in at the end to thicken the broth into something glossy and spoon-coating, keeping the whole dish completely free of rye or any other grain. It's the kind of stew that fills the kitchen with an incredible smell and tastes even better than it looks ladled into a bowl.
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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.
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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