Paleo Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Paleo Crockpot Beef Stew with Root Vegetables

Few things hit harder on a cold evening than a deeply savory beef stew that's been slowly building flavor all day. This one starts with beef chuck seared until a proper brown crust forms, which locks in richness before the slow cooker even gets involved. Carrots, parsnips, turnips, and celery join the party alongside bone broth, coconut aminos, and a splash of apple cider vinegar — a lineup that delivers serious depth without a single grain or legume in sight. Turmeric and ginger give the broth a warm, earthy backbone, while fresh thyme and rosemary do the aromatic heavy lifting over those long, low hours of cooking. The finishing touch is an arrowroot slurry stirred in at the end, which thickens the broth into something that clings beautifully to every piece of tender, fork-shredding beef. It's the kind of stew that proves you don't need flour, potatoes, or cornstarch to get that satisfying, stick-to-your-ribs result. Set it in the morning and come home to something that smells like you've been cooking all day — because you have, just hands-free.

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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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