Whole 30 Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Whole 30 Crockpot Beef and Mushroom Stew

Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — because it did, in the best possible way. Chunks of beef chuck are seared until deeply browned before going into the slow cooker, which builds a rich, savory base that makes the finished broth taste like it came from a restaurant kitchen. Cremini mushrooms, carrots, parsnips, and celery all cook down into something hearty and tender, while bone broth, coconut aminos, and apple cider vinegar layer in complexity without a single off-plan ingredient. Fresh ginger and turmeric give the stew a subtle warmth that keeps every spoonful interesting, and the arrowroot slurry stirred in at the end thickens the broth into something that genuinely coats the back of a spoon. Every ingredient here is clean and compliant — coconut oil for searing, coconut aminos in place of soy sauce, and arrowroot instead of cornstarch — so there are no workarounds or compromises, just a deeply nourishing bowl of food. It's the kind of recipe that makes a whole month of clean eating feel completely effortless.

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!