Artificial Food Coloring Free Crockpot Beef & Root Vegetable Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

Artificial Food Coloring Free Crockpot Beef & Root Vegetable Stew

Few things beat coming home to a slow cooker full of deeply savory beef and vegetables that have been quietly doing their thing all day. This hearty stew layers tender chunks of seared chuck roast with carrots, parsnips, sweet potatoes, and celery in a rich, herb-scented broth — the kind of bowl that feels like genuine comfort food without any shortcuts. Every single ingredient here is naturally free of synthetic dyes, which matters more than people realize when it comes to packaged broths, condiment-style sauces, and spice blends that sometimes sneak in color additives. Coconut aminos and apple cider vinegar bring a subtle depth and brightness to the broth, while turmeric, ginger, thyme, rosemary, and oregano do the heavy lifting on flavor so nothing feels bland or stripped down. Searing the beef before it goes into the slow cooker builds a caramelized crust that pays off big in the final broth, and the arrowroot slurry at the end pulls everything together into a glossy, spoon-coating consistency. It's the kind of recipe that rewards patience — low and slow for eight hours means the beef practically melts — and a scatter of fresh parsley right before serving keeps it feeling bright and fresh.

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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
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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