Nitrate & Nitrite 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 brown crust forms, then layered with carrots, parsnips, sweet potatoes, and celery before the slow cooker does the heavy lifting for eight hours. The broth gets its depth from bone broth, coconut aminos, apple cider vinegar, and a warm spice blend of thyme, rosemary, oregano, ginger, and turmeric ā no cured meats, no processed additives, nothing that sneaks in unwanted preservatives. That matters more than it might seem, because a lot of hearty stews and braises rely on cured or processed ingredients that quietly bring nitrates and nitrites along for the ride. Every ingredient here is whole and straightforward, so you know exactly what's going into the pot. An arrowroot slurry stirred in near the end thickens the broth into something glossy and rich without any grain-based thickeners. Finish it with a handful of fresh parsley and you've got a bowl of stew that's as clean and nourishing as it is genuinely delicious.
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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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