Turkey Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Turkey Free Crockpot Beef Stew with Root Vegetables

Rich, slow-cooked beef stew is one of those deeply satisfying meals that practically makes itself, and this crockpot version delivers on every level. Chunks of beef chuck are seared until a deep brown crust forms before they ever hit the slow cooker — that step alone builds the kind of layered, savory flavor that makes a stew memorable. Carrots, parsnips, turnips, and celery all go in together, becoming perfectly tender after a long, low cook while soaking up a broth seasoned with turmeric, ginger, coconut aminos, and apple cider vinegar. The result is something that tastes far more complex than the effort involved. An arrowroot slurry stirred in near the end thickens the broth into a glossy, spoon-coating sauce without any flour or cornstarch. This is a genuinely hearty, warming bowl that keeps things clean and straightforward — no poultry, no fillers, just honest ingredients doing exactly what they're supposed to do. A scatter of fresh parsley at the end brightens the whole thing right before it hits the table.

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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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