Honey Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Honey 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 version delivers deep, hearty flavor from the very first bite. Chunks of seared chuck roast turn fall-apart tender after a long, low simmer alongside carrots, parsnips, turnips, and celery — a root vegetable lineup that soaks up every bit of that savory broth. Turmeric and ginger give the beef a warm, aromatic coating before it even hits the pan, and coconut aminos add a subtle umami depth that rounds out the whole pot beautifully. The broth is built on bone broth and a splash of apple cider vinegar, so the liquid is rich and complex without relying on any sweeteners — no hidden sugars, no added syrups, nothing that doesn't belong. An arrowroot slurry stirred in near the end thickens everything into a glossy, spoon-coating sauce that clings to every piece of meat and vegetable. It's a genuinely satisfying, set-it-and-forget-it dinner that works just as well for a weeknight as it does for feeding a crowd on a cold weekend afternoon.

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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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