Citric Acid Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Citric Acid Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is one of those deeply satisfying meals that feels like a warm hug, and this version delivers every bit of that comfort without any hidden citric acid lurking in the broth or seasoning blends. That's a real win, because citric acid shows up in so many packaged stocks, canned goods, and flavor enhancers that a classic stew can feel nearly impossible to make safely. Here, bone broth, coconut aminos, and a splash of apple cider vinegar do all the heavy lifting, building a rich, savory depth that tastes like it simmered all day — because it did. The beef chuck gets seared first to develop a gorgeous brown crust, then slow-cooks for eight hours until it's fall-apart tender alongside hearty carrots, parsnips, turnips, and celery. Turmeric and ginger give the broth a subtle warmth, while fresh thyme and rosemary round everything out with that unmistakable slow-cooked aroma. An arrowroot slurry thickens the broth at the end into something silky and spoon-coating, no cornstarch or processed thickeners needed. It's the kind of set-it-and-forget-it dinner that makes the whole house smell incredible and leaves everyone at the table reaching for seconds.

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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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