Capsaicin Free Crockpot Beef & Root Vegetable Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

4.8

(25)

Capsaicin Free Crockpot Beef & Root Vegetable Stew

Slow-cooked beef stew is one of those deeply satisfying meals that feels like it was made for cold evenings, and this crockpot version absolutely delivers. The beef chuck is seared first to build a rich, caramelized crust before it ever hits the slow cooker, which means the broth ends up with serious depth by the time it's done. Carrots, parsnips, sweet potatoes, and celery all cook down into tender, hearty bites that soak up every bit of that savory liquid. Coconut aminos and apple cider vinegar add a subtle complexity, while thyme, rosemary, oregano, turmeric, and ginger bring warmth without any heat — making this a genuinely flavorful bowl that doesn't rely on chili or pepper to get there. For anyone avoiding capsaicin, stews can be a minefield of hidden spice blends and store-bought broths with questionable ingredients, so using an AIP-compliant bone broth and building flavor from scratch here is a smart move. An arrowroot slurry stirred in near the end thickens everything into a glossy, coat-the-spoon consistency that feels indulgent without any grain-based thickeners. Finish with a handful of fresh parsley and you've got a bowl that's as beautiful as it is comforting.

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!