Lactose Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Lactose Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is the kind of meal that feels like a hug, and this version delivers every bit of that comfort without a drop of dairy in sight. Beef chuck gets seared until deeply browned and caramelized before it ever hits the slow cooker, which builds a rich, savory foundation that carries through every bite. Carrots, parsnips, turnips, and celery soak up hours of flavor from bone broth, coconut aminos, and apple cider vinegar, creating a broth that's complex and satisfying without needing cream or butter to get there. A touch of turmeric and ginger in the spice rub adds warmth and depth that makes this stew taste like it came from a restaurant kitchen. The arrowroot slurry stirred in at the end thickens everything into a glossy, velvety sauce — no flour, no roux, no dairy-based thickeners required. It's the kind of set-it-and-forget-it dinner that fills your whole house with an incredible smell and rewards you with fork-tender beef that practically melts. Finish with a handful of fresh parsley and you've got a bowl that's as beautiful as it is deeply comforting.

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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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