Paleo Crockpot Beef & Root Vegetable Stew
Few things hit harder on a cold evening than a slow cooker full of tender beef and earthy root vegetables, and this stew delivers exactly that kind of deep, satisfying comfort. The beef chuck is seared first to build a serious crust before it ever touches the slow cooker, which means the broth picks up that rich, caramelized flavor as everything cooks low and slow for eight hours. Carrots, parsnips, and sweet potatoes break down just enough to become buttery soft while still holding their shape, giving every bowl a hearty mix of textures. Coconut aminos and apple cider vinegar add a subtle savory depth and brightness that you'd normally get from ingredients that don't fit a grain-free, legume-free lifestyle ā here they do the job beautifully without any compromise. Bone broth keeps the base clean and nourishing, and the arrowroot slurry stirred in at the end thickens everything into a glossy, spoon-coating gravy that feels completely indulgent. Turmeric and ginger round out the spice blend with a gentle warmth that makes the whole kitchen smell incredible. This is the kind of meal you set up in the morning and come home to like a reward.
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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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