BHA & BHT Free Crockpot Beef & Root Vegetable Stew
Slow-cooked comfort food doesn't get much more satisfying than a deeply savory beef and root vegetable stew that practically makes itself. The challenge with packaged broths, seasoning blends, and even some cooking oils is that BHA and BHT show up in the most unexpected places ā but every ingredient here is whole, recognizable, and clean. Beef chuck is seared in coconut oil until a proper brown crust forms, which builds the kind of rich, layered flavor that shortcuts simply can't replicate. Carrots, parsnips, sweet potatoes, and celery go into the slow cooker alongside bone broth, apple cider vinegar, coconut aminos, and a warm spice blend of thyme, rosemary, oregano, ginger, and turmeric ā nothing synthetic, nothing hidden. After eight hours on low, the beef is fork-tender and the broth is fragrant and deeply colored, finished with an arrowroot slurry that gives it a silky, spoon-coating consistency. A handful of fresh parsley on top adds a bright finish that makes the whole bowl feel restaurant-worthy. This is the kind of set-it-and-forget-it recipe that rewards you at the end of a long day with zero compromise on flavor or ingredient integrity.
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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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