Gelatin Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — because it did, in the best possible way. Chunks of beef chuck are seared until a proper brown crust forms, then layered into the slow cooker with carrots, parsnips, sweet potatoes, and celery for a lineup of root vegetables that practically melts into the broth over eight hours. The liquid gets its depth from beef bone broth, coconut aminos, apple cider vinegar, and a warm blend of thyme, rosemary, oregano, ginger, and turmeric — no packets, no mystery additives. Many store-bought stews and gravy mixes rely on gelatin as a thickener, but here arrowroot starch whisked into cold water does that job cleanly, giving the broth a silky, spoon-coating consistency without any animal-derived setting agents. The whole thing comes together with very little hands-on effort — sear, sauté, layer, and walk away — making it an ideal weeknight or weekend project. A scatter of fresh flat-leaf parsley at the end brightens the whole bowl and makes it look like you really tried. This is the kind of stew that tastes even better the next day, so make a full batch and plan accordingly.
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Learn more →Ingredients
6 servings
For the stew
- 2 lb beef chuck roast, cut into 1 ½-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 ½-inch cubes
- 2 stalks celery, sliced into ½-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
- ½ tsp ground ginger
- ½ 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 3–4 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 4–5 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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