Macadamia Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Macadamia Free Crockpot Beef Stew with Root Vegetables

Few things hit harder on a cold evening than a slow-cooked beef stew that's been bubbling away all day, filling the house with the kind of deep, savory aroma that makes everyone wander into the kitchen asking when dinner is ready. Chunks of beef chuck are seared until a serious crust forms before they ever touch the slow cooker, which builds a richness that carries through every bite. Carrots, parsnips, turnips, and celery soak up a broth seasoned with turmeric, ginger, coconut aminos, and apple cider vinegar — a combination that sounds unexpected but delivers a warmth and depth that feels completely natural. Bone broth keeps things nourishing and full-bodied, while an arrowroot slurry stirred in at the end thickens the gravy to that perfect, spoon-coating consistency without any flour or cornstarch. Every ingredient here is straightforward and easy to source, so there's no hunting through labels or worrying about hidden nut-based oils sneaking into your pot. A handful of fresh parsley over the top at serving adds a little brightness that cuts through the richness beautifully. This is the kind of set-it-and-forget-it meal that earns a permanent spot in your weekly rotation.

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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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