Walnut Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Walnut Free Crockpot Beef and Mushroom Stew

Hearty, warming, and deeply satisfying, this slow-cooked beef and mushroom stew is the kind of meal that makes the whole house smell incredible by dinnertime. Searing the beef chuck in coconut oil before it goes into the crockpot builds a rich, caramelized crust that pays off in layers of flavor once everything braises together low and slow. Cremini mushrooms, carrots, parsnips, and celery soak up a savory broth built from bone broth, coconut aminos, and apple cider vinegar — a combination that tastes far more complex than the effort involved. A touch of fresh ginger and turmeric add gentle warmth and depth without overpowering the classic stew character. The arrowroot slurry stirred in at the end thickens the broth into something silky and spoon-coating, so every bowl is as luscious as it looks. This recipe keeps things completely tree-nut-free from start to finish, with no hidden nut oils or ambiguous pantry shortcuts to second-guess. Finish with a scatter of fresh parsley and you have a genuinely impressive dinner that practically cooked itself.

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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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