Pecan Free Crockpot Beef & Root Vegetable Stew
Few things beat coming home to a slow cooker full of deeply savory, fall-apart beef and tender root vegetables ā and this stew delivers exactly that kind of comfort. The beef chuck gets a proper sear first, building a rich, caramelized crust that gives the broth serious depth before it ever hits the slow cooker. Carrots, parsnips, sweet potatoes, and celery all cook low and slow until they're buttery soft and soaked through with the herby, ginger-and-turmeric-spiced broth. Coconut aminos and apple cider vinegar add a subtle savory brightness that rounds everything out without overpowering the beef. An arrowroot slurry stirred in at the end thickens the broth into something that clings to every piece of meat and vegetable ā no flour, no fuss. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution anxiety involved. Finish it with a handful of fresh parsley and you've got a bowl that looks and tastes like it took far more effort than it did.
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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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