Almond Free Crockpot Beef & Root Vegetable Stew
Slow-cooked comfort doesn't get much more satisfying than a hearty beef and root vegetable stew that practically builds itself while you go about your day. Chunks of seared chuck roast turn meltingly tender over a long, low cook alongside sweet potatoes, parsnips, and carrots ā all soaking up a deeply savory broth seasoned with thyme, rosemary, oregano, ginger, and turmeric. The sear step is worth every extra minute; that deep brown crust on the beef is what gives the finished stew its rich, restaurant-worthy depth. Coconut aminos and apple cider vinegar add a subtle complexity that makes the broth taste like it simmered all week, and arrowroot starch whisked in at the end thickens everything to a glossy, spoon-coating consistency. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required ā just clean, whole-food cooking from start to finish. A scatter of fresh parsley over the top before serving adds a bright pop of color and freshness that pulls the whole bowl together.
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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
- 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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