Citrus Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is the kind of meal that makes your whole house smell incredible, and this crockpot version delivers deep, hearty flavor without a single drop of citrus anywhere in the pot. That matters more than you might think ā many stew recipes sneak in lemon juice or orange zest for brightness, but here apple cider vinegar and coconut aminos do that heavy lifting instead, adding complexity and a subtle tang that's completely fruit-acid free. The beef chuck is seared first to build a serious crust, then it slow-cooks for hours alongside carrots, parsnips, sweet potatoes, and celery until everything is meltingly tender and the broth turns rich and glossy. Turmeric, ginger, thyme, rosemary, and oregano layer in warmth and earthiness, so the flavor is anything but flat. An arrowroot slurry stirred in near the end thickens the broth into something that clings beautifully to every chunk of vegetable and beef. It's the kind of stew you can set in the morning and come home to at dinner, no fuss and no last-minute worry about hidden ingredients. Finish with a handful of fresh parsley and you've got a bowl that's as comforting as it looks.
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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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