Low Sugar Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day ā because it did, and that's exactly the point. Chunks of chuck roast are seared until a serious crust forms, then layered into the crockpot with carrots, parsnips, sweet potatoes, and celery for a hearty, vegetable-loaded braise. The liquid base is built from bone broth, apple cider vinegar, and coconut aminos, which deliver that rich, savory depth you'd expect from a classic stew without any sweeteners or added sugar sneaking in. Coconut aminos in particular can be a hidden source of sugar in other recipes, but the amount here is purely for umami, and the ingredient itself contains no added sweeteners. Warm spices like turmeric, ginger, thyme, rosemary, and oregano round out the flavor in a way that feels complex and cozy rather than one-note. An arrowroot slurry stirred in at the end thickens the broth into something that clings beautifully to every bite. It's the kind of bowl you'll want to make on a Sunday and eat all week long.
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Learn more āIngredients
6 servings
For the stew
- 2 lb beef chuck roast, cut into 1 Ā½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1 Ā½-inch cubes
- 2 stalks celery, sliced into Ā½-inch pieces
- 4 cups beef bone broth, homemade or aip-compliant brand
- 2 tbsp apple cider vinegar
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- 1 tsp dried oregano
- Ā½ tsp ground ginger
- Ā½ tsp ground turmeric
- 2 bay leaves
- 2 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp fine sea salt. Heat 2 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef for 3ā4 minutes per side, undisturbed, until a deep brown crust forms on each side. Transfer the seared beef to the slow cooker insert.
- 2
Reduce the skillet heat to medium. Add the onion and celery to the residual fat and cook, stirring occasionally, until softened and translucent, about 4ā5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Scrape the onion mixture into the slow cooker.
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