BHA & BHT Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

BHA & BHT Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is pure comfort food, and this version delivers everything you want — fork-tender chunks of chuck roast, sweet carrots, earthy parsnips and turnips, and a rich, glossy broth that clings to every bite. The seasoning leans into turmeric and ginger for a warmth that feels a little unexpected but completely at home in a bowl of stew. Avoiding synthetic preservatives like BHA and BHT can be trickier than it sounds, since they sneak into everything from packaged broths to seasoning blends and even cooking oils — so building this from whole, recognizable ingredients is the smart move. Coconut oil handles the searing, bone broth forms the base, and coconut aminos add a savory depth without any of the additives you're trying to sidestep. The arrowroot slurry stirred in at the end thickens the broth naturally, no processed thickeners needed. Searing the beef in batches before it goes into the slow cooker is the step that takes this from good to genuinely great — that deep brown crust builds flavor that carries through eight hours of low, slow cooking. Finish with a handful of fresh parsley and you've got a hearty, satisfying meal that's as clean as it is delicious.

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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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