Nitrate & Nitrite Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Nitrate & Nitrite 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 start to finish. Chunks of beef chuck are seared until a gorgeous brown crust forms, then layered with carrots, parsnips, turnips, and celery before the crockpot does all the heavy lifting. The broth gets its richness from bone broth and coconut aminos, while apple cider vinegar adds a subtle brightness that balances the earthy root vegetables beautifully. Turmeric and ginger give the beef a warm, aromatic coating that sets this stew apart from the standard weeknight version. For anyone navigating processed meat additives and cured-ingredient concerns, this recipe is built entirely from whole, unprocessed ingredients — no shortcuts, no hidden preservatives. The arrowroot slurry stirred in at the end thickens the broth into something silky and spoon-coating without any questionable additives. Fresh parsley on top is optional, but it adds a pop of color and brightness that makes the finished bowl look 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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