Breastfeeding Friendly Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Breastfeeding Friendly Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is one of those deeply satisfying meals that practically makes itself, and this version is built with ingredients that genuinely support a nursing body. Bone broth forms the rich, collagen-packed base, while turmeric and ginger add warmth and anti-inflammatory depth without any harsh or questionable additives. The beef chuck is seared first for a gorgeous crust before it braises low and slow all day, turning impossibly tender by dinnertime. Carrots, parsnips, turnips, and celery round out the pot with a hearty mix of root vegetables that keep things nourishing and filling — exactly what you need when you're feeding yourself and someone else. Coconut aminos and apple cider vinegar add a subtle savory brightness, and arrowroot starch thickens the broth into a glossy, spoonable gravy without any grain-based thickeners. It's the kind of meal you can set up in the morning and come back to when you're exhausted and hungry, which honestly describes most of new parenthood. A scatter of fresh parsley on top makes it feel a little fancy with almost zero extra effort.

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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)
Can be omitted
flat-leaf parsley

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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