Yeast Free Crockpot Beef and Mushroom Stew

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.5

(10)

Yeast Free Crockpot Beef and Mushroom Stew

Hearty, slow-cooked beef stew is one of those deeply satisfying meals that can feel off-limits when you're avoiding yeast — especially since many classic recipes lean on store-bought broths, soy sauce, or Worcestershire that sneak yeast extract right into the pot. This version sidesteps all of that without sacrificing a single drop of flavor. Bone broth, coconut aminos, and a splash of apple cider vinegar do the heavy lifting in the broth, building a rich, savory depth that tastes like it simmered all day — because it did. Cremini mushrooms, carrots, parsnips, and celery make this a genuinely filling one-pot meal, while fresh thyme, rosemary, ginger, and turmeric layer in warmth and complexity you'd never expect from something so hands-off. Searing the beef before it goes into the slow cooker is the move that takes this from good to great — those browned edges melt into the broth over hours and make everything taste more intense and satisfying. An arrowroot slurry stirred in near the end gives the broth a glossy, spoon-coating thickness that feels indulgent without any flour or cornstarch. Ladle it into a big bowl, scatter some fresh parsley on top, and this is the kind of dinner that makes a cold evening feel entirely manageable.

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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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