Seed Oil Free Crockpot Beef & Root Vegetable Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

4.8

(25)

Seed Oil Free Crockpot Beef & Root Vegetable Stew

Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — because it did, in the best possible way. The chuck roast gets seared in coconut oil until a serious brown crust forms, building the kind of rich, savory depth that makes the whole kitchen smell incredible before the crockpot even turns on. Carrots, parsnips, sweet potatoes, and celery all go in together, soaking up a broth seasoned with thyme, rosemary, oregano, turmeric, and ginger for layers of warmth that go way beyond basic stew. Coconut aminos and a splash of apple cider vinegar round out the flavor without any soy or additives to worry about. The whole thing is finished with an arrowroot slurry that thickens the broth into something glossy and spoon-coating — no flour, no cornstarch, just clean ingredients doing their job. For anyone trying to avoid industrial seed oils, this recipe is genuinely easy to trust: every fat and liquid in the pot is clearly defined, and coconut oil is the only cooking fat used from start to finish. Scatter some fresh parsley on top before serving and you've got a bowl that looks and tastes like serious comfort food.

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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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