Rice Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Rice Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is one of those deeply satisfying meals that practically makes itself, and this version delivers rich, fall-apart tender chuck roast surrounded by hearty root vegetables in a glossy, savory broth. Carrots, parsnips, turnips, and celery do all the heavy lifting here, soaking up every bit of flavor as they braise low and slow for eight hours. A sear on the beef before it hits the slow cooker builds a deep brown crust that pays dividends in the final bowl — don't skip it. Turmeric and ginger give the broth a warm, earthy backbone, while coconut aminos and apple cider vinegar add a subtle savory brightness that keeps things from tasting flat. Arrowroot starch whisked into cold water thickens the broth at the end without any grain-based thickeners, so the sauce clings beautifully to every bite. Fresh thyme and rosemary steep through the whole cook, then get pulled out before serving, leaving behind nothing but fragrance and depth. A handful of chopped parsley on top is optional, but it adds a pop of color that makes the whole thing look as good as it tastes.

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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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