MSG Free Crockpot Beef & Root Vegetable Stew
There is something deeply satisfying about a slow-cooked beef stew that fills the whole house with the smell of herbs and caramelized meat before you've even sat down to eat. Chunks of chuck roast are seared until a deep brown crust forms, then slow-cooked alongside carrots, parsnips, sweet potatoes, and celery until everything is meltingly tender and the broth turns rich and glossy. Coconut aminos stand in for soy sauce, delivering that savory depth without any of the additives that make so many store-bought sauces and seasoning packets off-limits. The broth gets its body from an arrowroot slurry stirred in at the end, so the finished stew coats every piece of vegetable and beef in a silky, flavorful sauce ā no thickening agents with hidden ingredients required. Dried thyme, rosemary, oregano, ginger, and turmeric do all the heavy lifting on flavor, which means you never have to reach for a seasoning blend that might contain unwanted additives. It's the kind of deeply nourishing, set-it-and-forget-it meal that proves clean, whole-food cooking doesn't have to sacrifice an ounce of comfort.
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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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