Nutmeg Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Nutmeg 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, satisfying flavor from root vegetables, bone broth, and a smart blend of turmeric and ginger. The beef chuck gets a proper sear before it ever hits the slow cooker, building a rich, caramelized crust that pays off in every spoonful after eight hours on low. Carrots, parsnips, turnips, and celery soak up all that savory broth alongside fresh thyme and rosemary, turning tender and almost buttery by the time the lid comes off. A finishing slurry of arrowroot starch thickens the broth into something silky and glossy without any of the spice blends or pre-made seasoning packets that can sneak unwanted ingredients into an otherwise clean dish. Coconut aminos and apple cider vinegar add a subtle depth that rounds out the whole pot beautifully. This is the kind of set-it-and-forget-it dinner that works just as well for a weeknight as it does for a lazy Sunday, and a handful of fresh parsley on top makes it look like you put in way more effort than you did.

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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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