Hazelnut Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Hazelnut Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is the kind of meal that makes the whole house smell incredible, and this crockpot version delivers deep, hearty comfort from root vegetables and fork-tender chuck roast. The beef gets a proper sear first — that golden-brown crust is what gives the broth its rich, savory backbone before everything even hits the slow cooker. Carrots, parsnips, turnips, and celery soak up eight hours of bone broth, apple cider vinegar, and coconut aminos, building layers of flavor that taste like you spent all day in the kitchen (you didn't). A turmeric and ginger rub on the beef adds warmth and a subtle earthiness that makes this stew feel a little more interesting than your average weeknight bowl. The arrowroot slurry stirred in at the end thickens the broth into something glossy and satisfying without any grain-based thickeners. Every ingredient here is straightforward and nut-free by nature, so there's no label-scanning or substitution stress — just a clean, wholesome stew you can set in the morning and come home to at dinner.

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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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