Chestnut Free Crockpot Beef & Root Vegetable Stew
Slow-cooked comfort doesn't get much more satisfying than a deeply savory beef and root vegetable stew that practically makes itself. Chunks of seared chuck roast go into the crockpot alongside sweet potatoes, parsnips, carrots, and celery, building layers of hearty flavor over a long, gentle cook. The searing step is worth every extra minute ā that deep brown crust on the beef is what gives the broth its rich, almost restaurant-quality depth. Coconut aminos and apple cider vinegar add a subtle brightness, while thyme, rosemary, oregano, turmeric, and ginger round everything out into something that smells absolutely incredible by hour six. An arrowroot slurry stirred in near the end thickens the broth just enough to coat every piece of vegetable and beef without any grain-based thickeners. For anyone navigating tree nut sensitivities, this recipe is naturally free of chestnuts and chestnut-derived ingredients ā every component is straightforward and easy to verify. Finish with a handful of fresh parsley and you've got a bowl that's warming, nourishing, and completely fuss-free.
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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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