Shellfish Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is one of those deeply satisfying meals that practically makes itself, and this crockpot version delivers everything you want ā tender, shreddable beef, hearty root vegetables, and a rich, glossy broth that smells incredible by the time dinner rolls around. Chunks of carrot, parsnip, and sweet potato soak up every bit of flavor from the bone broth, apple cider vinegar, and coconut aminos, creating a layered, savory depth that tastes like it took far more effort than it did. The beef chuck is seared first in coconut oil to build a deep brown crust before it ever hits the slow cooker, and that step alone makes a noticeable difference in the final flavor. A blend of thyme, rosemary, oregano, ginger, and turmeric gives the broth a warmth that feels both classic and a little unexpected. Because every ingredient here is straightforward and whole-food based, there's no need to scrutinize labels for hidden seafood-derived additives that sometimes sneak into store-bought broths or seasoning blends ā just use an AIP-compliant bone broth and you're set. The arrowroot slurry stirred in at the end thickens everything into a proper, spoon-coating stew rather than a thin soup. Finish with a handful of fresh parsley and you've got a bowl that's genuinely comforting from the first bite to the last.
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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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