Chicken Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is one of those deeply satisfying meals that practically makes itself, and this crockpot version delivers on every level. Chunks of beef chuck roast are seared until a serious brown crust forms, then layered with carrots, parsnips, sweet potatoes, and celery before the slow cooker does its magic over eight hours. The broth gets its depth from beef bone broth, coconut aminos, and apple cider vinegar, while dried thyme, rosemary, oregano, turmeric, and ginger build a warm, complex backbone that smells absolutely incredible by dinnertime. A quick arrowroot slurry stirred in at the end thickens everything into a glossy, spoon-coating broth that clings to every piece of tender vegetable and fall-apart beef. For anyone navigating a poultry-free kitchen, this recipe is a genuine comfort-food win ā there's no chicken broth, no chicken stock substitutes, and no hidden poultry-derived ingredients to hunt down on a label. Every component is straightforward and easy to source, so you can load up the slow cooker in the morning and come home to a bowl of something truly hearty. A scatter of fresh parsley over the top is optional, but it adds a bright finish that makes the whole thing look as good as it tastes.
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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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