Mustard Free Crockpot Beef & Root Vegetable Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

Mustard Free Crockpot Beef & Root Vegetable Stew

Slow-cooked comfort food doesn't get much more satisfying than a deeply savory beef and root vegetable stew that practically makes itself. The beef chuck is seared first to build a rich, caramelized crust before it ever hits the slow cooker — that step alone makes the finished broth taste like it simmered all week. Carrots, parsnips, sweet potatoes, and celery soak up every bit of that flavor over a long, low cook until everything is meltingly tender and the beef shreds at the touch of a spoon. For anyone navigating a mustard-free lifestyle, stews and braises can be surprisingly tricky — many store-bought broths, spice blends, and condiments sneak it in. Here, the depth comes entirely from coconut aminos, apple cider vinegar, and a warm lineup of thyme, rosemary, oregano, ginger, and turmeric, so you get bold, layered flavor with zero hidden culprits. An arrowroot slurry stirred in at the end thickens the broth into something glossy and spoon-coating without relying on any problematic additives. A handful of fresh parsley scattered over the top at serving adds a bright, herby finish that makes the whole bowl feel a little more special.

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Ingredients

6 servings

For the stew

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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 ½-inch cubes
2 stalks celery, sliced into ½-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
½ tsp ground ginger
½ 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 3–4 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 4–5 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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