Brazil Nut Free Crockpot Beef & Root Vegetable Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

Brazil Nut Free Crockpot Beef & Root Vegetable Stew

Few things beat coming home to a slow cooker full of deeply savory beef stew, and this one delivers on every level. Chunks of seared chuck roast turn fork-tender after a long, low cook alongside sweet potatoes, parsnips, and carrots — all soaking up a broth built from bone broth, coconut aminos, and apple cider vinegar. That initial sear in coconut oil is worth the extra pan, because it builds a rich, caramelized crust that gives the whole stew its backbone. Dried thyme, rosemary, oregano, ground ginger, and turmeric layer in warmth and depth without any fuss. An arrowroot slurry stirred in at the end thickens everything into a glossy, spoon-coating broth that feels indulgent but is made entirely from clean, whole-food ingredients. For anyone navigating tree nut sensitivities, this recipe is naturally free of the usual hidden culprits — no nut-based thickeners, no ambiguous spice blends, just straightforward pantry staples you can verify yourself. Finish it with a handful of fresh parsley and you've got a bowl that's as comforting as it looks.

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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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