Nutmeg Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is pure comfort food, and this crockpot version delivers everything you want ā fork-tender chunks of chuck roast, hearty root vegetables, and a rich, glossy broth that tastes like it simmered all day (because it did). Carrots, parsnips, and sweet potatoes soak up every bit of flavor from the bone broth, apple cider vinegar, and coconut aminos, creating a deeply savory base that feels both rustic and nourishing. The seasoning blend of thyme, rosemary, oregano, ginger, and turmeric does serious work here, building warmth and complexity without a trace of the spice that so many classic stew recipes reflexively reach for. Searing the beef in coconut oil before it goes into the slow cooker is the step that makes all the difference ā that deep brown crust adds a layer of flavor that no amount of extra seasoning can replicate. An arrowroot slurry stirred in at the end thickens the broth to a silky, spoon-coating consistency that feels indulgent without any grain-based thickeners. It's the kind of meal that fills the whole house with an irresistible smell and has everyone hovering around the kitchen long before dinner is ready.
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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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