Emulsifier Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Emulsifier Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — because it did, in the best possible way. Chunks of beef chuck are seared until a serious crust forms, then layered with carrots, parsnips, turnips, and celery before the slow cooker does the heavy lifting for eight hours. The broth gets its depth from bone broth, coconut aminos, and a splash of apple cider vinegar, while turmeric and ginger give the whole pot a warm, earthy backbone that makes it taste far more complex than the ingredient list suggests. Many packaged stews and gravy-based dishes rely on emulsifiers to hold their sauces together, but here arrowroot starch whisked into cold water does the thickening job cleanly and completely — no additives, no shortcuts. Every ingredient is whole and straightforward, so you know exactly what went into the pot. Finished with fresh thyme, rosemary, and a scatter of parsley, this is the kind of bowl that makes a cold evening feel entirely manageable.

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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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