Lupin Free Crockpot Beef & Root Vegetable Stew
Few things beat coming home to a slow cooker full of deeply savory beef stew, and this one delivers on every level. Chunks of chuck roast are seared until a proper crust forms before they ever hit the crockpot, which builds the kind of rich, layered flavor that makes the whole house smell incredible. Carrots, parsnips, sweet potatoes, and celery all cook low and slow until perfectly tender, soaking up a broth seasoned with thyme, rosemary, oregano, ginger, and turmeric. Coconut aminos and apple cider vinegar add a subtle depth that rounds out the savory notes without any soy or grain-based ingredients sneaking in. The broth gets thickened at the end with an arrowroot slurry, so you get that satisfying, glossy consistency without relying on wheat flour or any legume-derived thickeners ā which is exactly where a lot of store-bought stews and seasoning packets can become a problem. Everything here is straightforward and easy to verify, so you can ladle it out with total confidence. A scatter of fresh parsley over the top is the only finishing touch this hearty bowl really needs.
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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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