Legume Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Legume 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 serious crust forms, then layered with carrots, parsnips, turnips, and celery before the crockpot does the heavy lifting for eight hours. The result is fall-apart tender meat and vegetables bathed in a rich, aromatic broth seasoned with turmeric, ginger, coconut aminos, and a splash of apple cider vinegar for brightness. Many classic stew recipes lean on flour or legume-based thickeners, but here arrowroot starch whisked into a quick slurry does the job beautifully, giving the broth that glossy, spoon-coating consistency without any of the usual suspects. Bone broth forms the backbone of the liquid, adding depth and body that a store-bought stock simply can't match. Fresh thyme and rosemary steep through the long cook, perfuming every bite, and a handful of chopped parsley at the end keeps things feeling vibrant and fresh. This is the kind of stew that makes your whole house smell incredible and has everyone hovering around the kitchen long before dinner is ready.

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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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