Wheat Free Crockpot Beef & Root Vegetable Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day ā because it did, in the best possible way. Chuck roast gets seared until a serious crust forms, then slow-cooked low and slow alongside carrots, parsnips, sweet potatoes, and celery until everything is meltingly tender and the broth turns rich and fragrant. Coconut aminos and apple cider vinegar add a subtle depth that makes the whole pot taste like it's been building flavor for hours, while thyme, rosemary, oregano, turmeric, and ginger layer in warmth without any heat. The thickener here is arrowroot starch whisked into cold water, which means the broth gets that silky, spoon-coating consistency without a single grain of wheat flour in sight ā no substitutions needed, no compromises made. Store-bought stews and gravy mixes are notoriously tricky territory, often hiding gluten in unexpected places, so making this from scratch in your slow cooker puts you fully in control of every ingredient. Finish it with a handful of fresh parsley and you've got a bowl that's hearty, nourishing, and genuinely hard to stop eating.
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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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