Carrageenan Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Carrageenan Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is the kind of meal that makes your whole kitchen smell incredible, and this version delivers deep, savory comfort with every spoonful. Chunks of seared chuck roast turn fall-apart tender after a long, low cook alongside hearty carrots, parsnips, turnips, and celery — a lineup of root vegetables that practically melts into the rich broth. The sear step is worth the extra pan: that golden crust on the beef adds a layer of flavor that carries through the entire stew. Bone broth, coconut aminos, and a splash of apple cider vinegar build a broth that's complex and satisfying without relying on any processed thickeners or additives. Arrowroot starch whisked into cold water does the thickening work cleanly, giving the gravy a glossy, spoon-coating consistency that feels completely classic. Turmeric and ginger woven into the spice rub add warmth and a subtle earthiness that makes this stew taste like it's been simmering in a farmhouse kitchen all day. It's the kind of set-it-and-forget-it dinner that rewards patience with a bowl of something genuinely spectacular.

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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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