Cashew Free Crockpot Beef & Root Vegetable Stew
Few things are as satisfying as coming home to a slow cooker full of deeply fragrant, fall-apart beef stew, and this one absolutely delivers. Chunks of seared chuck roast get a gorgeous brown crust before going into the pot, which builds a richness that low-and-slow cooking then coaxes into every carrot, parsnip, and sweet potato in the mix. Coconut aminos and apple cider vinegar add a subtle savory depth without any soy, while ground turmeric and ginger give the broth a warmth that feels almost medicinal in the best possible way. The arrowroot slurry stirred in at the end thickens everything into a glossy, spoon-coating broth that clings to each piece of tender vegetable and beef. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuine comfort ā every single ingredient is straightforward, with no hidden nut-based thickeners or cream substitutes to second-guess. It's the kind of hearty, nourishing bowl that works just as well for a weeknight dinner as it does for a lazy Sunday when you want the kitchen to do the work for you.
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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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