Macadamia 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 serious brown crust forms before they ever hit the crockpot, which builds the kind of rich, layered flavor that tastes like it took all day ā because it did, in the best possible way. Carrots, parsnips, sweet potatoes, and celery soak up a broth seasoned with thyme, rosemary, oregano, turmeric, and ginger, turning tender and fragrant over a long, low cook. Coconut aminos and apple cider vinegar add a subtle depth that makes the broth taste anything but plain, while arrowroot starch stirred in at the end gives it that satisfying, glossy thickness. The whole ingredient list is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about sneaky additions. It's the kind of hearty, nourishing bowl that works for a weeknight dinner or a lazy Sunday when you want the kitchen to do the heavy lifting.
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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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