Capsaicin Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Capsaicin Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is the kind of meal that makes the whole house smell incredible, and this crockpot version delivers everything you want — tender, shreddable chuck roast, hearty root vegetables, and a rich, glossy broth that clings to every bite. The seasoning leans on turmeric and ginger for warmth and depth, so the flavor is anything but bland, even without any heat-forward spices. Carrots, parsnips, turnips, and celery all go into the pot together, breaking down slowly over eight hours until they're completely tender and soaking up that savory broth. Coconut aminos and a splash of apple cider vinegar add a subtle umami backbone that makes the whole thing taste like it simmered all day — because it did. Searing the beef first is the one step that really pays off, building a deep brown crust that adds serious flavor to the finished stew. An arrowroot slurry stirred in at the end thickens the broth beautifully without any flour or cornstarch, keeping the ingredient list clean and straightforward. Ladle it into bowls with a scatter of fresh parsley and you've got a deeply satisfying, crowd-pleasing dinner that requires almost no hands-on 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)

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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