Dairy Free Crockpot Beef & Root Vegetable Stew
Few things beat coming home to a slow cooker full of something that smells this good. Tender chunks of seared beef chuck mingle with sweet potatoes, parsnips, carrots, and celery in a deeply savory broth built from bone broth, coconut aminos, and apple cider vinegar ā no cream, no butter, no dairy of any kind needed to make it rich and satisfying. The trick to that velvety finish is a quick arrowroot slurry stirred in at the end, which thickens the broth beautifully without any flour or dairy-based thickeners. Browning the beef in coconut oil before it goes into the slow cooker is the step that takes this from good to genuinely great ā that deep, caramelized crust adds a layer of flavor that carries through every bite after eight hours on low. Turmeric, ginger, rosemary, thyme, and oregano round out the seasoning in a way that feels warming and complex rather than one-note. It's the kind of hearty, nourishing stew that works just as well for a weeknight dinner as it does for a lazy Sunday when you want the kitchen to do all the work. A handful of fresh parsley on top adds a bright finish that ties the whole bowl together.
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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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