Cinnamon Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is one of those deeply satisfying meals that practically cooks itself, and this crockpot version delivers serious depth of flavor without a trace of cinnamon ā which sneaks into more stew recipes and spice blends than you'd expect. Chunks of beef chuck are seared until a proper brown crust forms before they ever hit the slow cooker, and that step alone makes the whole pot taste like it came from a restaurant kitchen. Carrots, parsnips, sweet potatoes, and celery all go in together, soaking up a rich broth built from bone broth, coconut aminos, and apple cider vinegar over a long, low cook. The seasoning leans on thyme, rosemary, oregano, ginger, and turmeric ā warm and aromatic without any of the warming spices that can be a problem. An arrowroot slurry stirred in at the end thickens everything into that glossy, spoon-coating consistency that makes a stew feel truly complete. It's the kind of bowl you want on a cold evening, finished with a handful of fresh parsley and nothing else standing between you and dinner.
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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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