Mushroom Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day ā because it did, in the best possible way. Chunks of chuck roast are seared until a serious crust forms, then layered into the crockpot with carrots, parsnips, sweet potatoes, and celery for a lineup of root vegetables that gets wonderfully tender over a long, low cook. The broth is built with bone broth, coconut aminos, apple cider vinegar, and a warm blend of thyme, rosemary, oregano, ginger, and turmeric, giving every spoonful a rich, savory depth that tastes far more complex than the effort involved. One thing that makes this stew so easy to recommend is what's not in it ā many store-bought stews and seasoning packets sneak in mushroom powder or mushroom-based umami boosters, but this recipe builds all that savoriness from scratch using clean, whole-food ingredients. An arrowroot slurry stirred in near the end thickens the broth into something glossy and spoon-coating without any grain-based thickeners. A handful of fresh parsley over the top before serving adds a bright finish that cuts through the richness beautifully. This is the kind of meal you set up in the morning and come home to like a reward.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!