Oats Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is the kind of meal that makes the whole house smell incredible, and this crockpot version delivers deep, hearty flavor with every spoonful. Chunks of seared chuck roast go tender over a long, low cook alongside sweet potatoes, parsnips, and carrots ā a root vegetable lineup that soaks up every bit of that savory, herb-laced broth. The sear step is worth the extra pan: that deep brown crust on the beef is where a huge amount of flavor lives, and it pays off in the finished stew. Coconut aminos and apple cider vinegar add a subtle complexity to the broth, while thyme, rosemary, oregano, ginger, and turmeric layer in warmth without any single spice overpowering the rest. Thickening with an arrowroot slurry at the end gives the broth a silky, glossy body ā no grain-based thickeners needed, which makes this a genuinely safe choice for anyone avoiding oats and the cross-contamination risks that often come with conventional stew recipes. It's the kind of set-it-and-forget-it dinner that feels like serious effort without actually requiring it.
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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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