AIP Friendly Crockpot Beef & Root Vegetable Stew
Few things hit harder on a cold evening than a deeply savory beef stew that's been quietly doing its thing in the slow cooker all day. The beef chuck gets seared first to build a rich, caramelized crust, then slow-cooked for eight hours until it's fall-apart tender and practically melts into the broth. Sweet potatoes, carrots, and parsnips soak up all that flavor from the bone broth, coconut aminos, and apple cider vinegar, creating a broth that's complex and satisfying without relying on any nightshades, grains, or legumes. Arrowroot starch steps in at the end to thicken everything into a glossy, spoon-coating consistency — no flour or cornstarch needed. The herb blend of thyme, rosemary, oregano, turmeric, and ginger gives the whole pot a warmth that tastes like it took way more effort than it actually did. This recipe makes six generous servings, so it's ideal for batch cooking and reheats beautifully throughout the week.
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Learn more →Ingredients
6 servings
For the stew
- 2 lb beef chuck roast, cut into 1 ½-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 ½-inch cubes
- 2 stalks celery, sliced into ½-inch pieces
- 4 cups beef bone broth, homemade or aip-compliant brand
- 2 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- 1 tsp dried oregano
- ½ tsp ground ginger
- ½ 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 3–4 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 4–5 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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