Black Pepper Free Crockpot Beef & Root Vegetable Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

4.8

(25)

Black Pepper Free Crockpot Beef & Root Vegetable Stew

Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — because it did, in the best possible way. Chuck roast gets seared until a serious brown crust forms, then it low-and-slow braises alongside carrots, parsnips, sweet potatoes, and celery until everything is meltingly tender and the broth turns rich and glossy. The seasoning leans on dried thyme, rosemary, oregano, turmeric, and a hint of ground ginger, so the flavor is layered and warming without a single crack of black pepper anywhere in the pot. Coconut aminos and apple cider vinegar add a subtle savory depth that makes the broth taste like it has been simmering for days. For anyone navigating a pepper-free lifestyle, stew recipes can be a minefield — most store-bought broths and spice blends sneak it in — but every ingredient here is easy to source and verify. An arrowroot slurry stirred in at the end thickens everything to that perfect, spoon-coating consistency without any grain-based thickeners. Finish with a handful of fresh parsley and you have a bowl that is hearty, nourishing, and completely worth the wait.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!