Walnut Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Walnut 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 while you go about your life. This one starts with well-seasoned, seared beef chuck — that golden-brown crust is non-negotiable and makes a real difference in the final depth of the broth. Turmeric and ginger give the whole pot a warm, earthy backbone that feels a little unexpected but completely at home alongside the carrots, parsnips, turnips, and celery. Bone broth, coconut aminos, and a splash of apple cider vinegar round out the liquid into something rich and slightly complex without relying on any processed sauces or mystery additives. An arrowroot slurry stirred in near the end thickens everything into a glossy, spoon-coating gravy that clings to every chunk of fork-tender beef. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and any walnut-derived ingredients — every component is straightforward and easy to verify at the store. Finish with a handful of fresh parsley if you have it, and get ready for the kind of stew that makes people ask for the recipe before they've even finished their bowl.

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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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