Eggless Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Eggless Crockpot Beef Stew with Root Vegetables

Few things hit harder on a cold evening than a slow cooker full of tender beef and root vegetables bubbling away in a rich, savory broth. The beef chuck gets seared first to build a deep, caramelized crust, and that extra step makes a serious difference in the final depth of flavor. Carrots, parsnips, turnips, and celery soak up every bit of that broth over a long, low cook, turning buttery-soft by the time dinner rolls around. Coconut aminos and apple cider vinegar add a subtle complexity that keeps the broth from tasting flat, while turmeric and ginger give the whole pot a gentle warmth. An arrowroot slurry stirred in at the end thickens everything into a glossy, spoon-coating sauce — no flour, no fuss, no eggs anywhere in sight. This is the kind of meal that practically cooks itself and tastes like you spent all day in the kitchen, which is exactly the point of a good crockpot recipe. Finish it with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.

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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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