Lactose Free Crockpot Beef & Root Vegetable Stew
Few things beat coming home to a slow cooker full of deeply savory, fall-apart beef and tender root vegetables ā and this stew delivers exactly that kind of comfort. The beef chuck is seared first to build a rich, caramelized crust before it ever hits the crockpot, which makes a noticeable difference in the final depth of flavor. Carrots, parsnips, sweet potatoes, and celery all cook low and slow until they're perfectly soft and soaked through with a broth seasoned with thyme, rosemary, oregano, turmeric, and ginger. Coconut aminos add a subtle savory depth in place of soy sauce, and apple cider vinegar brightens the whole pot without any dairy in sight ā not a drop of cream, butter, or milk is needed to make this stew feel luxurious and satisfying. An arrowroot slurry stirred in near the end thickens the broth into something glossy and spoon-coating, the kind of consistency that makes you want to mop the bowl clean. It's the sort of recipe that works just as well for a weeknight dinner as it does for feeding a crowd, and the leftovers taste even better the next day.
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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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