Soy Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Soy Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is one of those deeply satisfying meals that fills the whole house with an irresistible aroma, and this version delivers on every level. Tender chunks of seared chuck roast mingle with hearty root vegetables — carrots, parsnips, and turnips — in a rich, herb-scented broth that tastes like it took far more effort than it actually did. The key to the depth here is taking the time to build a proper crust on the beef before it goes into the slow cooker, which pays off in a big way after those long, low hours of cooking. Coconut aminos stand in for traditional soy sauce, bringing that savory, slightly sweet umami note without any soy involved — a swap that works beautifully and is completely seamless in the final dish. Bone broth and a splash of apple cider vinegar give the liquid a rounded, complex backbone, while arrowroot starch stirred in at the end thickens everything into a glossy, spoon-coating gravy. Turmeric and ginger in the beef seasoning add a subtle warmth that makes this feel a little more interesting than your average weeknight stew. Finish it with a handful of fresh parsley and you've got a bowl that looks and tastes like pure comfort.

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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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