Pecan Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Pecan Free 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 long. Chunks of chuck roast get seared until a serious brown crust forms before they ever touch the slow cooker — that step alone makes the whole dish taste like it came from a restaurant kitchen. Carrots, parsnips, turnips, and celery soak up a broth seasoned with turmeric, ginger, coconut aminos, and apple cider vinegar, creating layers of warmth that feel both hearty and a little unexpected. Bone broth keeps things rich and nourishing, while an arrowroot slurry stirred in near the end thickens everything into a glossy, spoon-coating sauce without any flour or cornstarch. The ingredient list is completely tree-nut-free from start to finish, so there's no need to scan labels or swap anything out — just straightforward, whole-food cooking. Fresh parsley scattered on top at the end adds a bright pop of color and flavor that ties the whole bowl together. 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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