Eggless Crockpot Beef & Root Vegetable Stew
Few things beat coming home to a slow cooker full of deeply savory beef stew, and this one delivers on every level. Chunks of chuck roast are seared until a dark, caramelized crust forms before they ever hit the crockpot ā that step alone builds the kind of rich, layered flavor that makes the whole kitchen smell incredible. Carrots, parsnips, sweet potatoes, and celery round out the pot with hearty sweetness and body, while bone broth, coconut aminos, and apple cider vinegar create a broth that's complex and deeply satisfying. A warm blend of thyme, rosemary, oregano, turmeric, and ginger keeps things aromatic without being fussy. Because the thickening comes from an arrowroot slurry stirred in at the end, the final broth is silky and glossy with absolutely no eggs involved ā no workarounds needed, just clean, straightforward technique. Everything here is naturally free of eggs at every stage, from the sear to the slow cook to the finish, so there's no label-reading stress or ingredient swaps required. Scatter some fresh parsley over the top before serving and you've got a bowl that looks and tastes like it took far more effort than it did.
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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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