Paraben Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Paraben 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 seared chuck roast turn fall-apart tender after a long, low cook alongside hearty carrots, parsnips, turnips, and celery — a lineup of root vegetables that soaks up every bit of that rich, herb-infused broth. The sear step is worth the extra pan: that golden-brown crust on the beef builds a layer of flavor that carries through the entire stew. Coconut aminos and apple cider vinegar add a subtle depth without relying on any of the processed condiments or preservatives that can be tricky to avoid, and the broth gets thickened at the end with a simple arrowroot slurry instead of conventional flour or cornstarch. Fresh thyme and rosemary do the heavy lifting on aromatics, so every ingredient here is clean, whole, and easy to trace back to its source — exactly what you want when you're being intentional about what goes into your food. A handful of fresh parsley over the top at serving adds a bright finish that cuts through the richness beautifully. Set it in the morning and come home to a bowl of something genuinely nourishing.

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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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