Sesame Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Sesame 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, hearty flavor from root vegetables, fragrant herbs, and beautifully seared chuck roast. The beef gets a golden crust before it ever hits the slow cooker, which builds a richness that hours of low-and-slow cooking only deepens. Carrots, parsnips, turnips, and celery soak up a savory broth made with bone broth, apple cider vinegar, and coconut aminos — that last ingredient doing the heavy lifting of adding umami depth without any soy or sesame in sight. Coconut aminos is a genuinely great swap here because it brings that same savory, slightly sweet complexity you'd want in a braise, with zero cross-contamination concerns. Turmeric and ginger in the spice rub give the beef a warm, earthy backbone that plays beautifully against the sweetness of the parsnips and carrots. An arrowroot slurry stirred in at the end thickens the broth into something glossy and spoon-coating without any wheat-based thickeners. Finish with a handful of fresh parsley and you've got a bowl of stew that's completely satisfying from the first bite to the last.

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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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