Rye Free Crockpot Beef & Root Vegetable Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

Rye 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 every spoonful. Chunks of seared beef chuck roast go low and slow alongside carrots, parsnips, sweet potatoes, and celery, building a rich, naturally thickened broth that feels like pure comfort. The searing step is worth every extra minute — that deep brown crust on the beef is what gives the broth its savory backbone before it ever hits the slow cooker. Coconut aminos and apple cider vinegar add a subtle complexity, while thyme, rosemary, oregano, ginger, and turmeric layer in warmth without any grain-based thickeners or additives to worry about. Arrowroot starch whisked with cold water does the thickening work at the end, giving the broth a glossy, spoon-coating consistency that feels indulgent but stays completely clean. This is the kind of recipe that rewards patience — eight hours on low and you've got fork-tender beef that practically melts. Finish with a scatter of fresh parsley and you've got a bowl that looks and tastes like it took serious effort, even though the slow cooker did most of the heavy lifting.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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