AIP Friendly Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

AIP Friendly Crockpot Beef Stew with Root Vegetables

Few things are as deeply satisfying as a slow-cooked beef stew that fills the whole house with the kind of warmth that makes you want to stay in all day. Chunks of seared chuck roast become impossibly tender after eight hours in the slow cooker, surrounded by hearty carrots, parsnips, turnips, and celery in a rich, herb-scented broth. The sear step is worth every extra minute — that deep brown crust on the beef is what gives the finished stew its savory backbone. Following the autoimmune protocol means navigating around nightshades, grains, legumes, and dairy, which can make a classic stew feel out of reach. This one sidesteps all of that without sacrificing any of the comfort. Coconut aminos stand in for soy-based sauces, arrowroot starch thickens the broth in place of flour, and bone broth adds depth and collagen that a standard stock simply can't match. Turmeric and ginger bring warmth and anti-inflammatory credentials, while fresh thyme and rosemary do the heavy lifting on flavor. The result is a broth that's glossy, lightly thickened, and clings beautifully to every piece of vegetable and beef in the bowl. It makes six generous servings, so it's ideal for batch cooking and reheats wonderfully throughout the week.

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Ingredients

6 servings

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)

Instructions

1
Pat the beef cubes dry with paper towels, then toss them in a large bowl with 1 tsp salt, the turmeric, and the ginger until evenly coated.
2
Heat 1 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef in a single layer, working in two batches to avoid crowding, and sear undisturbed for 3–4 minutes per side until a deep brown crust forms. Transfer the seared beef to the slow cooker insert.

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