Gelatin Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Gelatin 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 golden-brown crust forms, then layered into the slow cooker with hearty root vegetables like carrots, parsnips, and turnips for a bowl that's genuinely filling and full of earthy flavor. Turmeric and ginger give the broth a warm, subtly aromatic depth, while coconut aminos and apple cider vinegar round out the savory notes without any soy or unnecessary additives. Many packaged stews and broths rely on gelatin-based thickeners or additives to get that silky, glossy consistency — here, arrowroot starch whisked into cold water does the job beautifully, giving the broth a rich, spoon-coating texture that feels completely natural. Fresh thyme and rosemary steep low and slow throughout the cook, perfuming every bite, and a handful of flat-leaf parsley at the end keeps things bright. This is the kind of recipe you set up in the morning and come home to a kitchen that smells absolutely incredible.

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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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