Xanthan Gum Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Xanthan Gum Free Crockpot Beef and Mushroom Stew

Rich, slow-cooked beef stew is one of those deeply satisfying meals that feels like it should be complicated — but this crockpot version does most of the heavy lifting for you. Searing the chuck roast before it goes into the slow cooker builds a serious depth of flavor, and after hours of low, gentle heat, the beef becomes fall-apart tender in a broth that smells absolutely incredible. Cremini mushrooms, carrots, parsnips, and celery round out the pot with hearty, earthy goodness that makes every spoonful feel complete. Many store-bought stews and gravy-based dishes rely on thickeners that can be a problem for people avoiding certain additives, but this recipe keeps things clean by using arrowroot starch stirred in at the end to bring the broth to that perfect, glossy consistency. Coconut aminos add a subtle savory depth, while apple cider vinegar and fresh ginger give the whole thing a quiet brightness that keeps it from feeling heavy. Turmeric, thyme, and rosemary layer in warmth and fragrance without any complicated prep work. This is the kind of recipe you start in the morning and come home to at the end of a long day — ladle it into bowls, scatter some fresh parsley on top, and dinner is genuinely done.

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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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