Yeast Free Crockpot Beef & Root Vegetable Stew
Slow-cooked stews are one of those meals that feel deeply nourishing, and this one delivers on every level ā tender chunks of beef chuck, sweet potatoes, parsnips, and carrots all simmered low and slow until everything is meltingly soft and the broth turns rich and glossy. The key to that depth of flavor is searing the beef first, building a dark crust in the skillet before anything goes near the slow cooker. That step alone makes the whole pot taste like it's been cooking in a restaurant kitchen all day. Coconut aminos and apple cider vinegar add a subtle savory brightness without any fermented or brewed ingredients that could be a concern, and the broth gets its body from a simple arrowroot slurry stirred in at the end rather than any flour or grain-based thickener. Turmeric, ginger, rosemary, thyme, and oregano layer in warmth and complexity, so the seasoning feels anything but plain. It's the kind of recipe that practically runs itself once everything is in the pot, making it ideal for a busy day when you still want a genuinely satisfying dinner waiting for you. Finish each bowl with a handful of fresh parsley and you've got a hearty, comforting meal that doesn't ask you to compromise on flavor.
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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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