Breastfeeding Friendly Crockpot Beef & Root Vegetable Stew
Slow-cooked comfort food doesn't get much more nourishing than a hearty beef and root vegetable stew, and this crockpot version is practically made for the postpartum season. Beef chuck roast delivers a solid hit of iron and protein ā two nutrients that are especially important when you're nursing ā while sweet potatoes, carrots, and parsnips bring natural sweetness and a satisfying, filling depth to every bowl. Bone broth forms the backbone of the liquid, adding minerals and a rich, silky quality that makes the whole thing taste like it simmered all day (because it did). Coconut aminos and apple cider vinegar round out the savory flavor without any soy or gluten to worry about, and anti-inflammatory spices like turmeric and ginger give the broth a gentle warmth that feels genuinely restorative. Searing the beef before it goes into the slow cooker is the one extra step that makes a real difference ā it builds a deep, caramelized crust that translates into serious flavor in the finished stew. An arrowroot slurry at the end thickens everything into a glossy, spoon-coating broth that clings to every chunk of tender vegetable and fall-apart beef. Ladle it into a big bowl, scatter some fresh parsley on top, and let yourself actually sit down and eat something warm.
About FigFig 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 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)
Can be omittedflat-leaf parsley
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!