Citric Acid Free Crockpot Beef & Root Vegetable Stew
Slow-cooked comfort food hits differently when you know every single ingredient is working in your favor. This hearty stew layers beef chuck, sweet potatoes, carrots, and parsnips into a deeply savory broth that fills the kitchen with the kind of smell that makes everyone wander in asking when dinner is ready. Avoiding citric acid can be genuinely tricky with store-bought broths, canned goods, and pre-made sauces, since it hides in so many packaged products ā but this recipe sidesteps all of that by relying on an AIP-compliant or homemade bone broth and coconut aminos in place of anything processed. Apple cider vinegar adds a gentle brightness, the arrowroot slurry thickens the broth to a silky, spoon-coating consistency, and the blend of thyme, rosemary, oregano, turmeric, and ginger builds a warmth that tastes like it simmered for days. Searing the beef first is the one extra step that makes a real difference ā that deep brown crust adds a richness to the broth that you simply cannot get any other way. Set it on Low in the morning and come home to a stew that is fall-apart tender and completely satisfying without a single ingredient you need to second-guess.
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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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