Black Pepper Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Black Pepper Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is the kind of meal that feels like a warm hug, and this version delivers every bit of that comfort without relying on black pepper for depth. The beef chuck gets a golden sear before it ever hits the slow cooker, building a rich, caramelized crust that sets the tone for the whole dish. Turmeric and ginger step in as the flavor backbone, giving the broth a warmth and complexity that makes you forget anything is missing. Carrots, parsnips, turnips, and celery all go in together, turning buttery-soft over eight hours while the bone broth, coconut aminos, and apple cider vinegar create a savory, slightly tangy base. An arrowroot slurry stirred in at the end thickens everything into a glossy, spoon-coating broth that clings to every piece of tender beef and vegetable. It's the kind of set-it-and-forget-it dinner that fills the whole house with an incredible smell and rewards you with almost zero effort at the table.

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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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