Seeds Free Crockpot Beef & Root Vegetable Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

4.8

(25)

Seeds Free Crockpot Beef & Root Vegetable Stew

Few things beat coming home to a slow cooker full of deeply savory, fall-apart beef surrounded by tender root vegetables — and this stew delivers exactly that. The beef chuck is seared first to build a rich, caramelized crust before it ever hits the crockpot, which means the broth ends up with serious depth by the time it's done. Carrots, parsnips, sweet potatoes, and celery all cook low and slow until they're perfectly soft and soaked through with the herby, ginger-and-turmeric-spiced liquid. Coconut aminos and apple cider vinegar add a subtle savory brightness that makes the whole bowl feel layered and complex without any fuss. For anyone navigating a seeds-free lifestyle, stews like this can be tricky because so many store-bought broths, spice blends, and thickeners sneak in seed-derived ingredients — here, arrowroot starch handles the thickening cleanly, and every seasoning is a straightforward dried herb or spice you can verify yourself. The result is a glossy, hearty broth that clings to every piece of beef and vegetable in the best possible way. Finish it with a handful of fresh parsley and you've got a bowl that's as comforting as it looks.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!