Citrus Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Citrus Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is one of those deeply satisfying meals that feels like a warm hug on a cold evening, and this version delivers every bit of that comfort. The beef chuck is seared first to build a rich, caramelized crust before it ever hits the slow cooker — that step alone makes a noticeable difference in depth of flavor. Carrots, parsnips, turnips, and celery all go in together, turning buttery-soft over a long, gentle cook while soaking up a savory broth built from bone broth, coconut aminos, and a touch of apple cider vinegar. Turmeric and ginger give the whole pot a subtle warmth that makes this stew feel a little more interesting than the standard version without veering into anything unfamiliar. Many stew recipes sneak in tomato-based products or citrus-forward seasonings to add brightness, but this one gets its complexity entirely from aromatics, herbs, and that slow-cooked depth — no citrus needed at any step. An arrowroot slurry stirred in near the end thickens the broth into something glossy and spoon-coating without any flour or cornstarch. Finish with a handful of fresh parsley if you like, and you've got a bowl that's genuinely hard to stop eating.

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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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