Emulsifier Free Crockpot Beef & Root Vegetable Stew
Slow-cooked comfort food doesn't get much more satisfying than a deeply savory beef and root vegetable stew that practically makes itself. The beef chuck is seared first to build a rich, caramelized crust before it ever hits the slow cooker ā that step alone transforms the final broth into something that tastes like it simmered all week. Carrots, parsnips, sweet potatoes, and celery soak up every bit of that flavor over eight hours on low, turning tender and almost buttery by the time the lid comes off. What makes this recipe so clean is what isn't in it. Conventional stews and packaged broths often sneak in additives and stabilizers that people avoiding emulsifiers have to watch out for, but every ingredient here is straightforward ā coconut oil, coconut aminos, apple cider vinegar, and a fragrant blend of dried herbs and warming spices like turmeric and ginger. The broth gets its body from a simple arrowroot slurry stirred in at the end, giving you that silky, spoon-coating consistency without any processed thickeners. It's the kind of meal you set up in the morning and come home to, and a handful of fresh parsley on top makes it feel genuinely restaurant-worthy.
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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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