Turkey Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is the kind of meal that makes your whole kitchen smell incredible, and this crockpot version delivers deep, hearty flavor with almost no hands-on effort. Chunks of beef chuck are seared until a serious brown crust forms before they ever hit the slow cooker ā that step alone builds a richness that shortcuts simply can't replicate. Carrots, parsnips, sweet potatoes, and celery all go in together, soaking up a broth seasoned with thyme, rosemary, oregano, ginger, and turmeric for a warmly spiced, layered depth. Coconut aminos and apple cider vinegar add a subtle savory brightness that rounds everything out without any grain-based sauces or questionable additives. The arrowroot slurry stirred in at the end thickens the broth into something silky and satisfying ā no flour, no cornstarch, just a clean finish. Every single ingredient here is straightforward and easy to source, so there's no stress about hidden poultry-based stocks or broth blends sneaking in where they don't belong. Finish with a handful of fresh parsley and you've got a bowl that's genuinely comforting, completely fuss-free, and built entirely around beef and vegetables done right.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!