Carrageenan Free Crockpot Beef & Root Vegetable Stew
Few things beat coming home to a slow cooker full of deeply savory beef and vegetables that have been quietly doing their thing all day. The chuck roast gets seared first to build a rich, caramelized crust, then it slow-cooks for eight hours until it's fall-apart tender and practically melts into the broth. Carrots, parsnips, sweet potatoes, and celery round out the pot with natural sweetness and heartiness, while coconut aminos, apple cider vinegar, and a blend of thyme, rosemary, oregano, ginger, and turmeric layer in serious depth of flavor. The broth is built on bone broth and thickened at the end with a simple arrowroot slurry, which means there's no need for any of the gums or thickeners that sneak into so many packaged soups and stews. Carrageenan hides in a surprising number of store-bought broths and processed meat products, so using a homemade or AIP-compliant bone broth here and keeping every ingredient whole and straightforward is what makes this recipe genuinely safe and satisfying. It's the kind of one-pot meal that tastes like it took far more effort than it did, and a handful of fresh parsley on top makes it look like you really had your act together.
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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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