Shellfish Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Shellfish 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 a quick sear before going into the slow cooker, which means you're locking in a rich, caramelized crust before the long braise even begins. Carrots, parsnips, turnips, and celery soak up a broth seasoned with turmeric, ginger, coconut aminos, and apple cider vinegar — earthy, warming, and just a little complex in the best way. Bone broth forms the backbone of the liquid, giving the finished stew a silky body that feels genuinely nourishing. An arrowroot slurry stirred in near the end thickens everything into a glossy, spoon-coating sauce without any flour or cornstarch. The whole thing comes together with almost no active effort — a few minutes of prep in the morning and dinner is ready when you are. A handful of fresh parsley scattered over the top at the end adds a bright, herby finish that ties all those deep, slow-cooked flavors together.

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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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