Peanut Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Peanut Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — because it did, in the best possible way. Chunks of chuck roast are seared until a deep, golden-brown crust forms, then layered into the slow cooker with hearty root vegetables like carrots, parsnips, and turnips for a bowl that's genuinely filling and full of earthy flavor. A warm spice blend of turmeric and ginger gives the broth a subtle complexity that sets this apart from a standard weeknight stew, while coconut aminos and apple cider vinegar add a savory, slightly tangy depth without any soy or gluten concerns. Bone broth forms the rich base, and an arrowroot slurry stirred in near the end thickens everything into a glossy, spoon-coating sauce that clings to every piece of tender beef and vegetable. Fresh thyme and rosemary do the heavy lifting on aromatics, and a handful of chopped parsley at the end brightens the whole bowl beautifully. For anyone navigating peanut allergies, this recipe is naturally free of nuts in any form — every ingredient is straightforward and easy to verify, with no sauces or shortcuts that might hide unexpected allergens. Set it in the morning and come home to something that smells absolutely incredible.

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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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