Gut Friendly Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Gut Friendly Crockpot Beef Stew with Root Vegetables

Slow-cooked comfort food doesn't get much more nourishing than this deeply savory beef and root vegetable stew. The beef chuck is seared first to build a rich, caramelized crust before it ever hits the slow cooker — that extra step makes a real difference in depth of flavor. Bone broth forms the backbone of the braising liquid, bringing natural collagen and minerals to every spoonful, while apple cider vinegar adds a gentle brightness that keeps the whole dish from feeling heavy. Turmeric and ginger work quietly in the background, lending warmth and anti-inflammatory properties without overpowering the hearty, savory profile. Coconut aminos replace soy sauce seamlessly, and arrowroot starch thickens the broth into a glossy, satisfying gravy without any grain-based thickeners. Carrots, parsnips, turnips, and celery all cook down until perfectly tender, soaking up every bit of that herb-scented broth. It's the kind of meal that makes your whole kitchen smell incredible and leaves you genuinely looking forward to leftovers.

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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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