Cashew Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Cashew Free Crockpot Beef Stew with Root Vegetables

Slow-cooked comfort food doesn't get much more satisfying than a hearty beef stew loaded with tender root vegetables and a rich, glossy broth. The beef chuck gets seared first to build a deep, caramelized crust, then spends hours in the slow cooker until it practically falls apart at the touch of a spoon. Carrots, parsnips, turnips, and celery soak up every bit of that savory liquid, making each bite as warming as the last. Turmeric and ginger give the broth a subtle earthiness, while coconut aminos and apple cider vinegar add a quiet depth that keeps things interesting without overpowering the beef. Arrowroot starch thickens everything into a luscious, spoon-coating consistency — no flour, no dairy, no tree nuts anywhere in the pot. For anyone navigating nut allergies, this kind of stick-to-your-ribs stew can be surprisingly hard to find ready-made, since many packaged versions sneak in unexpected ingredients. This one keeps it clean and straightforward, so you can set it in the morning and come home to a bowl that tastes like it took all day — because it did.

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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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