Artificial Food Coloring Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

Artificial Food Coloring 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 in the crockpot. The beef chuck gets seared first, building a rich brown crust with the help of turmeric and ginger before it ever meets the slow cooker — that step alone sets this stew apart from anything you'd pull off a shelf. Carrots, parsnips, turnips, and celery round out the pot with hearty, naturally sweet root vegetables that hold up beautifully over a long, low cook. The broth gets its depth from bone broth, coconut aminos, and a splash of apple cider vinegar, so every spoonful is layered and complex without a single artificial shortcut. Thickening with an arrowroot slurry at the end gives the broth that perfect, glossy, coat-the-spoon consistency — no mystery powders or dye-laden packets required. For anyone navigating store-bought sauces and seasoning blends that often sneak in synthetic colorings, this recipe keeps everything clean and whole-ingredient from start to finish. Finish it with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1 ½-inch cubes
2 tbsp coconut oil, divided
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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