Chestnut Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Chestnut Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is one of those deeply satisfying meals that fills the whole house with an irresistible aroma, and this crockpot version absolutely delivers. Chunks of beef chuck are seared until a deep, caramelized crust forms before they ever hit the slow cooker — that extra step makes a real difference in the final depth of flavor. Carrots, parsnips, turnips, and celery soak up a rich broth built from bone broth, coconut aminos, and apple cider vinegar, with turmeric and ginger giving the whole pot a warm, subtly earthy backbone. Fresh thyme and rosemary do the heavy lifting on aromatics, and arrowroot starch whisked into the broth at the end creates a silky, glossy finish without any grain-based thickeners. Every ingredient here is straightforward and easy to verify, so there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from specialty products. It's the kind of set-it-and-forget-it dinner that rewards patience — eight hours on low and you've got fork-tender beef that practically melts. Finish with a handful of fresh parsley and you have a bowl that looks and tastes like it took far more effort than 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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