Seed Oil Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Seed Oil Free Crockpot Beef and Mushroom Stew

Rich, 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. Coconut oil stands in for the usual canola or vegetable oil, keeping every step of the cooking process free from industrially processed fats without sacrificing that gorgeous sear on the beef. Coconut aminos and apple cider vinegar bring a savory, slightly tangy depth to the broth that you'd normally chase with Worcestershire sauce, and they do it beautifully. Cremini mushrooms, carrots, parsnips, and celery all go into the slow cooker together, soaking up hours of herby, turmeric-kissed bone broth until everything is meltingly tender. The finishing touch — a quick arrowroot slurry stirred in at the end — thickens the gravy into something glossy and spoon-coating without any grain-based thickeners. It's the kind of stew that fills the whole house with an incredible smell and tastes even better than it looks. A handful of fresh parsley on top and you're done.

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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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