Gut Friendly Crockpot Beef & Root Vegetable Stew
Slow-cooked beef chuck, sweet potatoes, parsnips, and carrots come together in a deeply savory broth that smells incredible from the moment it starts simmering. The key to the rich, layered flavor here is searing the beef first ā that deep brown crust adds a complexity that makes the finished stew taste like it came from a restaurant kitchen, not a countertop appliance. Bone broth forms the base, bringing natural gelatin and minerals that make every spoonful genuinely nourishing, while apple cider vinegar and coconut aminos add a subtle brightness and depth without any gut-irritating additives. Ground turmeric and ginger work quietly in the background, lending warmth and anti-inflammatory properties that make this more than just comfort food. Arrowroot starch thickens the broth at the end into something silky and satisfying ā no heavy flour or cornstarch needed. Everything here is straightforward and whole-food, so you're not hunting labels or second-guessing ingredients. Finish it with a handful of fresh parsley and you've got a bowl that's as beautiful as it is restorative.
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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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