Seeds Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Seeds Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those deeply satisfying meals that feels like it took serious effort — but your crockpot does most of the heavy lifting here. Chunks of beef chuck roast are seared until deeply browned before going into the slow cooker, which builds a savory base that hours of low-and-slow cooking only makes better. Cremini mushrooms, carrots, parsnips, and celery soak up a broth seasoned with coconut aminos, apple cider vinegar, fresh ginger, and turmeric, creating layers of flavor that taste far more complex than the ingredient list suggests. Bone broth keeps everything hearty and nourishing, while arrowroot starch stirred in at the end thickens the gravy to that perfect, spoon-coating consistency. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win — every ingredient from the coconut oil to the fresh herbs is naturally free of seed-based additives, and there's no reaching for Worcestershire sauce or spice blends that might sneak something unwanted in. The whole thing comes together with minimal active time, making it an ideal set-it-and-forget-it dinner for a busy weeknight or a lazy Sunday. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like pure comfort.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!