Mushroom Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Mushroom Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is the kind of meal that makes the whole house smell incredible, and this version delivers deep, savory comfort from the very first bite. Chunks of beef chuck are seared until a golden-brown crust forms, then layered with carrots, parsnips, turnips, and celery before the slow cooker does all the heavy lifting. Bone broth, coconut aminos, and a splash of apple cider vinegar build a rich, complex broth, while turmeric and ginger give the whole pot a subtle warmth that sets this stew apart from the standard version. Many store-bought stews and seasoning packets sneak in mushroom powder or mushroom-based umami boosters, so making it from scratch with a clean ingredient list is the only way to be truly sure of what's in the bowl. The arrowroot slurry stirred in at the end thickens the broth beautifully without any grain-based thickeners, giving you that glossy, spoon-coating consistency that makes stew feel genuinely satisfying. Fresh parsley on top adds a bright finish that cuts through the richness just enough. This is the kind of set-it-and-forget-it dinner that earns a permanent spot in the 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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