MSG Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

MSG 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 chuck roast are seared until a gorgeous brown crust forms, then layered with carrots, parsnips, turnips, and celery before the slow cooker does the heavy lifting for eight hours. The broth gets its depth from bone broth, coconut aminos, and a splash of apple cider vinegar, while turmeric and ginger give the beef a warm, earthy coating that makes every bite interesting. Fresh thyme and rosemary steep through the whole cook, so the aroma alone is worth turning on the slow cooker. One of the trickiest parts of avoiding monosodium glutamate is navigating store-bought broths, seasoning packets, and soy sauce — all common stew staples that can quietly sneak it in. This recipe sidesteps all of that by using clean bone broth and coconut aminos in place of conventional soy sauce, so the rich, savory flavor comes entirely from real ingredients. A quick arrowroot slurry at the end pulls the broth into a silky, glossy gravy that clings to every piece of tender meat and vegetable.

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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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