Whole 30 Crockpot Beef & Root Vegetable Stew
Few things hit harder on a cold evening than a slow cooker full of tender beef and earthy root vegetables, and this stew delivers exactly that kind of deep, satisfying comfort. The beef chuck is seared first in coconut oil until a proper brown crust forms, which builds a layer of savory richness that carries through every bite after hours of low-and-slow cooking. Carrots, parsnips, sweet potatoes, and celery all go in together, turning buttery-soft while soaking up a broth seasoned with thyme, rosemary, oregano, turmeric, and ginger ā it smells incredible before it even finishes cooking. Coconut aminos and apple cider vinegar add a subtle depth that makes the broth taste like it has been simmering for days, and technically, it has. The stew is thickened at the end with an arrowroot slurry rather than flour or cornstarch, so the broth gets that glossy, spoon-coating consistency without any grain-based shortcuts. Everything here ā the coconut oil, the bone broth, the coconut aminos ā is chosen to keep things clean and compliant without sacrificing any of the richness you'd expect from a classic beef stew. Finish it with a handful of fresh parsley and you have a bowl that genuinely does not feel like it is missing a single thing.
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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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