Legume Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is the kind of meal that makes the whole house smell incredible, and this crockpot version delivers that deep, hearty comfort from start to finish. Chunks of beef chuck are seared until a serious brown crust forms before they ever hit the slow cooker ā that step alone builds a richness that sets this stew apart. Carrots, parsnips, sweet potatoes, and celery join the beef in a broth seasoned with thyme, rosemary, oregano, ginger, and turmeric, creating layers of warmth that develop beautifully over a long, low cook. Coconut aminos and apple cider vinegar add a subtle savory depth without any soy or legume-based ingredients sneaking in through the back door. The broth gets thickened at the end with an arrowroot slurry, so you get that satisfying, glossy consistency without relying on flour or cornstarch. Every ingredient here is straightforward and clean, which makes this a genuinely stress-free option when you're navigating a diet that rules out beans, lentils, and peas. Finish it with a scatter of fresh parsley and you've got a bowl that looks and tastes like it took far more effort than it actually did.
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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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