Lupin Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Lupin Free Crockpot Beef Stew with Root Vegetables

Few things are as satisfying as a deeply savory beef stew that practically cooks itself while you go about your day. Chunks of chuck roast are seared until a rich, golden-brown crust forms before they ever hit the slow cooker — that step alone builds the kind of flavor that makes the whole kitchen smell incredible. Carrots, parsnips, turnips, and celery soak up a broth seasoned with turmeric, ginger, coconut aminos, and apple cider vinegar, creating layers of warmth and subtle complexity that go way beyond a standard weeknight stew. Bone broth forms the backbone of the liquid, and arrowroot starch is whisked in at the end to bring everything together into a glossy, spoon-coating sauce without any grain-based thickeners. For anyone navigating a lupin-free lifestyle, this recipe is naturally free of the legume flour that sneaks into so many packaged sauces, gravies, and thickening agents — every ingredient here is straightforward and easy to verify. Fresh thyme and rosemary steep through the long cook, then get pulled out before serving so you're left with all the herbal depth and none of the woody stems. Finish with a handful of chopped parsley and you've got a bowl that looks as good as it tastes.

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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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