Xanthan Gum Free Crockpot Beef & Root Vegetable Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

Xanthan Gum Free Crockpot Beef & Root Vegetable Stew

Slow-cooked beef stew is the kind of meal that makes the whole house smell incredible, and this crockpot version delivers deep, hearty flavor with every spoonful. Chunks of seared chuck roast go tender over a long, low cook alongside carrots, parsnips, sweet potatoes, and celery — a lineup of root vegetables that practically melts into the rich broth. The sear step is worth the extra pan: that deep brown crust on the beef is where so much of the flavor comes from, and it pays off in every bite. Many thickened stews rely on ingredients that don't work for everyone, but here arrowroot starch whisked into cold water does the job beautifully — no gums, no grains, just a glossy, spoon-coating broth that feels genuinely satisfying. Coconut aminos and apple cider vinegar add a subtle savory depth that you might not be able to put your finger on, but you'd definitely notice if they were missing. Dried thyme, rosemary, oregano, turmeric, and ginger round out the seasoning in a way that's warming without being heavy. This is the kind of stew you set up in the morning and come home to, ready to ladle straight into bowls.

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Ingredients

6 servings

For the stew

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 tsp fine sea salt, plus more to taste
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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 ½-inch cubes
2 stalks celery, sliced into ½-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
½ tsp ground ginger
½ 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 3–4 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 4–5 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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