Chicken Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Chicken Free Crockpot Beef Stew with Root Vegetables

Few things hit harder on a cold evening than a slow-cooked beef stew that's been quietly doing its thing all day. Chunks of beef chuck are seared until deeply browned before going into the crockpot, which builds a rich, savory base that makes the whole dish taste like it took serious effort — even though the slow cooker does most of the work. Carrots, parsnips, turnips, and celery soak up a broth seasoned with turmeric, ginger, coconut aminos, and apple cider vinegar, giving every bite a warmth and depth that goes well beyond a standard stew. The bone broth keeps things hearty and nourishing, while an arrowroot slurry stirred in at the end thickens the gravy to that perfect, spoon-coating consistency. This is a completely poultry-free recipe from start to finish — no chicken broth, no hidden poultry-based stock cubes, just clean, straightforward beef and vegetables all the way through. A handful of fresh parsley scattered over the top before serving adds a bright finish that cuts through the richness beautifully. It's the kind of meal you set up in the morning and come home to feeling like a genius.

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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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