Barley Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is the kind of meal that feels like a warm hug, and this crockpot version delivers every bit of that comfort without any grain-based thickeners or hidden barley lurking in the broth. The beef chuck gets seared in coconut oil until a deep, caramelized crust forms before it ever hits the slow cooker ā that extra step builds a richness that makes the whole pot taste like it simmered all week. Carrots, parsnips, sweet potatoes, and celery soak up eight hours of low, slow heat alongside bone broth, apple cider vinegar, and coconut aminos, creating a broth that's savory, slightly tangy, and deeply aromatic. Dried thyme, rosemary, oregano, ginger, and turmeric layer in warmth and complexity without relying on any pre-mixed seasoning blends that could sneak in unwanted grains. Instead of flour or a barley-based thickener, a quick arrowroot slurry stirred in at the end gives the broth that perfect, glossy, spoon-coating consistency. It's the kind of stew that fills the house with an irresistible smell all afternoon and tastes even better than it looks ladled into a bowl with a handful of fresh parsley on top.
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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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