Pork Free Crockpot Beef & Root Vegetable Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

4.8

(25)

Pork 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 almost zero hands-on effort. Chunks of beef chuck are seared until a proper brown crust forms before they ever hit the slow cooker — that step alone makes a noticeable difference in the richness of the final broth. Carrots, parsnips, sweet potatoes, and celery all go in together, and after a long, low cook they turn perfectly tender without turning to mush. The broth gets its complexity from apple cider vinegar, coconut aminos, and a warm spice blend of thyme, rosemary, oregano, ginger, and turmeric — no mystery ingredients, no processed shortcuts. An arrowroot slurry stirred in at the end thickens everything into a glossy, satisfying gravy that clings to every piece of beef and vegetable. The entire ingredient list is built around beef and produce, so there's nothing to second-guess when it comes to keeping things pork-free — just straightforward, wholesome comfort food. Finish it with a scatter of fresh parsley and dinner is done.

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Ingredients

6 servings

For the stew

2 lb beef chuck roast, cut into 1 ½-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 ½-inch cubes
2 stalks celery, sliced into ½-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
½ tsp ground ginger
½ 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 3–4 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 4–5 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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