Shellfish Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Shellfish Free Crockpot Beef and Mushroom Stew

Hearty, warming, and built for a lazy day at home, this slow-cooked beef and mushroom stew is the kind of meal that makes the whole house smell incredible by dinnertime. Chunks of seared beef chuck roast go low and slow with cremini mushrooms, carrots, parsnips, and celery until everything is meltingly tender and deeply savory. The flavor base gets a quiet lift from coconut aminos, apple cider vinegar, fresh ginger, and turmeric — nothing overpowering, just layers that make you go back for another bowl. Bone broth keeps the stew rich and satisfying, while a quick arrowroot slurry at the end pulls the broth into a glossy, spoon-coating sauce that feels genuinely restaurant-worthy. For anyone navigating seafood allergies or sensitivities, this recipe is a stress-free win — every ingredient is straightforward and easy to verify, with no hidden shellfish derivatives lurking in sauces or seasonings. The crockpot does the heavy lifting, so you can set it in the morning and come home to something that tastes like it took real effort. Finish with a handful of fresh parsley and serve it just as it is.

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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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