Artificial Flavors Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Artificial Flavors Free Crockpot Beef Stew with Root Vegetables

Few things beat coming home to a slow cooker full of deeply savory beef stew, and this version delivers every bit of that comfort without a single synthetic shortcut. The beef chuck gets seared in coconut oil with turmeric and ginger before it ever hits the slow cooker, building a rich, golden crust that pays off in layers of flavor after eight hours on low. Carrots, parsnips, turnips, and celery soak up a broth made from bone broth, apple cider vinegar, and coconut aminos — real, recognizable ingredients that do all the heavy lifting a packet of seasoning mix would normally claim to do. Coconut aminos in particular brings that savory depth you'd expect from a classic stew without any of the additives hiding in conventional soy sauce or flavor enhancers. An arrowroot slurry stirred in at the end thickens the broth into something glossy and spoon-coating, the kind of finish that makes the whole bowl feel intentional and restaurant-worthy. Fresh thyme and rosemary steep through the long cook, so the herbal notes are genuine rather than manufactured. A handful of flat-leaf parsley on top at the end keeps everything bright and clean right up until the last bite.

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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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