Gluten Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day ā because it did, in the best possible way. Chunks of chuck roast are seared until a serious 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. Coconut aminos and apple cider vinegar add a quiet depth that makes the whole pot taste like it's been seasoned by someone who really knows what they're doing. Dried thyme, rosemary, oregano, turmeric, and ginger round things out with warmth and complexity ā no flour, no wheat-based thickeners anywhere in sight. Instead, an arrowroot slurry stirred in near the end gives the broth that glossy, spoon-coating consistency you want without any gluten-containing starches. The bone broth base means every ladle is rich and nourishing, and a handful of fresh parsley on top keeps it feeling bright. This is the kind of recipe you set up in the morning and come home to a kitchen that smells absolutely incredible.
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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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