Seed Oil Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Seed Oil 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 in coconut oil until a serious crust forms, then layered with carrots, parsnips, turnips, and celery before the slow cooker does its long, gentle magic. Bone broth, coconut aminos, and a splash of apple cider vinegar build a rich, savory base that tastes like it has been simmering on a farmhouse stove for generations. Turmeric and ginger give the beef a warm, earthy depth right from the start, while fresh thyme and rosemary perfume the whole pot as it cooks. Skipping industrial seed oils entirely, this recipe relies on coconut oil for every bit of fat, so you know exactly what's going into the pot — no canola, no soybean oil, no mystery blends hiding in a store-bought broth. An arrowroot slurry stirred in at the end thickens the broth into something glossy and spoon-coating without any grain-based thickeners. Finish with a handful of fresh parsley and you have a bowl that is hearty, nourishing, and completely worth the wait.

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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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