Crockpot Beef Stew with Root Vegetables

• 

  2 lb beef chuck roast, cut into 1 ½-inch cubes
• 

  2 tbsp coconut oil, divided
• 1 tsp fine sea salt, plus more to taste
• 

  1 tsp ground turmeric
• 

  ½ tsp ground ginger
• 

  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 turnips, peeled and cut into 1-inch cubes
• 

  2 stalks celery, sliced into ½-inch pieces
• 

  3 cups bone broth
• 

  2 tbsp apple cider vinegar
• 

  2 tbsp coconut aminos
• 

  2 tbsp arrowroot starch
• 

  3 tbsp cold water
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary

For serving

• 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)