High Fructose Corn Syrup Free Crockpot Beef & Root Vegetable Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

High Fructose Corn Syrup Free Crockpot Beef & Root Vegetable Stew

Slow-cooked beef stew is the kind of meal that makes your whole kitchen smell incredible, and this version delivers deep, hearty flavor from root vegetables and a beautifully seasoned broth. One of the trickiest parts of making stew without high fructose corn syrup is navigating store-bought broths, sauces, and condiments that sneak it in — this recipe sidesteps all of that by relying on clean ingredients like homemade or AIP-compliant bone broth and coconut aminos instead of conventional soy sauce or Worcestershire. Searing the beef chuck in coconut oil before it goes into the slow cooker builds a rich, caramelized crust that pays off in every spoonful. Carrots, parsnips, sweet potatoes, and celery break down into tender, almost buttery bites after a long, low cook, while thyme, rosemary, oregano, ginger, and turmeric layer in warmth and complexity. Apple cider vinegar brightens the whole pot without adding any sweeteners, and an arrowroot slurry at the end pulls the broth into a glossy, satisfying consistency that clings to every piece of beef and vegetable. It's the kind of set-it-and-forget-it dinner that feels completely indulgent while keeping your ingredient list honest and straightforward.

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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
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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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