Dairy Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Dairy Free Crockpot Beef Stew with Root Vegetables

Few things hit harder on a cold evening than a deeply savory beef stew that's been slowly building flavor all day while you go about your life. The beef chuck gets seared first to develop a serious crust, then spends hours in the slow cooker until it's fall-apart tender and practically melts into the broth. Carrots, parsnips, turnips, and celery round out the pot with hearty, earthy sweetness that holds up beautifully to the long cook time. Turmeric and ginger give the broth a subtle warmth that feels a little unexpected in a classic stew — in the best possible way. Coconut aminos and apple cider vinegar add depth and a gentle brightness without any dairy in sight, and bone broth keeps the base rich and full-bodied. An arrowroot slurry stirred in at the end thickens everything into that glossy, coat-the-back-of-a-spoon consistency you want without relying on a butter-and-flour roux. Finish with a handful of fresh parsley and you've got a bowl that tastes completely indulgent while keeping things completely clean.

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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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