Turkey Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Turkey Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — and honestly, with a crockpot, it kind of does, but with almost zero effort on your part. Chunks of beef chuck are seared until deeply browned before going into the slow cooker, which builds a savory foundation that carries through every bite. 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 fresh thyme and rosemary perfume the whole pot as it cooks low and slow for hours. An arrowroot slurry stirred in near the end thickens the broth into a glossy, spoon-coating sauce without any flour or cornstarch. This is the kind of stew that fills the house with an incredible smell and has everyone hovering around the kitchen well before dinnertime. Ladle it into bowls and finish with a little fresh parsley for a pop of color — simple, comforting, and completely crowd-pleasing.

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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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