Cinnamon Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Cinnamon 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 root vegetable version delivers every bit of that deep, satisfying comfort. The beef chuck is seared first to build a serious crust before it ever hits the slow cooker, which means the broth picks up layers of rich, savory flavor over those long, low hours of cooking. Turmeric and ginger do the heavy lifting in the spice department here, giving the stew a warm, earthy backbone without any trace of cinnamon — which can sneak into spice blends and store-bought broths more often than you'd expect. Carrots, parsnips, turnips, and celery round out the pot with hearty, naturally sweet bites that hold up beautifully after eight hours on low. Coconut aminos and a splash of apple cider vinegar add just enough depth and brightness to keep the broth from tasting flat, while an arrowroot slurry thickens everything into that glossy, coat-the-spoon consistency you want in a proper stew. It's a genuinely fuss-free dinner — sear, load the slow cooker, and walk away. A handful of fresh parsley over the top at the end keeps things feeling fresh and a little fancy.

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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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