Paraben 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 builds itself while you go about your day. The beef chuck is seared first to develop a rich, caramelized crust before it ever hits the slow cooker ā that step alone makes the finished broth taste like it simmered for days. Carrots, parsnips, sweet potatoes, and celery all break down into tender, flavor-soaked bites that round out every spoonful with natural sweetness and earthiness. Coconut aminos and apple cider vinegar add a subtle depth without any of the synthetic additives or preservatives that can sneak into conventional pantry staples, making this a genuinely clean bowl from start to finish. Arrowroot starch thickens the broth at the end into something silky and glossy rather than gluey, which is a small detail that makes a big difference in texture. Ground turmeric and ginger bring a gentle warmth that plays beautifully against the rosemary, thyme, and oregano already perfuming the pot. Finish it with a handful of fresh parsley and you have a hearty, nourishing meal that feels indulgent without a single ingredient you'd need to second-guess.
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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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