Barley Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Barley Free Crockpot Beef Stew with Root Vegetables

Few things hit harder on a cold evening than a slow-cooked beef stew loaded with tender root vegetables and a deeply savory broth. The beef chuck is seared first to build a rich, caramelized crust before it ever touches the slow cooker, which makes a real difference in the final depth of flavor. Turmeric and ginger give the broth a warm, aromatic backbone, while coconut aminos add a subtle umami note without any grain-based sauces that could sneak in unwanted ingredients. Carrots, parsnips, turnips, and celery all go in together and cook down into something hearty and satisfying, soaking up every bit of that bone broth. Arrowroot starch steps in as the thickener here, creating a glossy, velvety broth that clings to every piece of beef and vegetable — no grain-based flour or thickener needed. The whole thing comes together with minimal hands-on effort; the slow cooker does the heavy lifting while your kitchen fills with an incredible smell. A handful of fresh parsley over the top at the end keeps it bright and pulls the whole bowl together beautifully.

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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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