Almond Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Almond Free Crockpot Beef Stew with Root Vegetables

Few things hit harder on a cold evening than a deeply savory beef stew that's been slowly building flavor all day while you go about your life. The beef chuck gets seared first to develop a serious brown crust, then it slow-cooks for eight hours until it's fall-apart tender and practically melts into the broth. Carrots, parsnips, turnips, and celery soak up every bit of that richly seasoned liquid, making each bite hearty and satisfying. Turmeric and ginger give the broth a warm, earthy depth, while coconut aminos and apple cider vinegar add a subtle savory brightness that keeps things interesting. An arrowroot slurry stirred in at the end thickens everything into a glossy, spoon-coating sauce — no flour, no mystery thickeners, just clean ingredients you can actually read. For anyone navigating tree nut sensitivities, this recipe is naturally free of almonds and almond-derived ingredients from start to finish, so there's nothing to swap or second-guess. Finish it with a handful of fresh parsley and you've got a bowl that looks and tastes like it took serious effort — even though your slow cooker did most of the work.

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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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