Walnut Free Crockpot Beef & Root Vegetable Stew
Few things beat coming home to a slow cooker full of deeply savory beef stew, and this one delivers in every way. Chunks of seared chuck roast get a gorgeous brown crust before they ever hit the crockpot, which builds a richness that low-and-slow cooking then coaxes into every carrot, parsnip, and sweet potato in the pot. Coconut aminos and apple cider vinegar add a subtle depth to the bone broth base, while thyme, rosemary, oregano, turmeric, and ginger layer in warmth without any heat. An arrowroot slurry stirred in near the end thickens everything into that glossy, spoon-coating consistency that makes a stew feel truly finished. The whole ingredient list is straightforward pantry and produce ā no nuts, no nut-derived oils, nothing that would raise a red flag for anyone avoiding tree nuts. It's the kind of hearty, nourishing bowl that works just as well on a weeknight as it does for a lazy Sunday, and a handful of fresh parsley on top makes it look like you really put in the effort.
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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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