Pistachio Free Crockpot Beef & Root Vegetable Stew
Few things hit harder on a cold evening than a slow-cooked beef stew that's been quietly doing its thing all day while you go about your life. Chunks of chuck roast are seared until deeply browned before joining sweet potatoes, carrots, parsnips, and celery in the slow cooker ā that layering of steps is what gives the finished dish its rich, complex flavor. Coconut aminos and apple cider vinegar add a subtle savory depth to the bone broth base, while turmeric, ginger, thyme, rosemary, and oregano build a warmly spiced backbone that makes every spoonful feel intentional. After a long, low cook, the beef becomes fork-tender and practically melts, and a quick arrowroot slurry at the end pulls the broth into a glossy, satisfying gravy. Every ingredient here is straightforward and easy to source, so there's no need to scrutinize labels for hidden nut-based additives or worry about cross-contact from shared processing facilities. A handful of fresh parsley scattered on top at the end brightens the whole bowl and makes it look like you put in far more effort than you actually did. This is the kind of recipe you'll come back to all season long.
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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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