Wheat Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Wheat Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took all day — because it did, in the best possible way. Chunks of chuck roast are seared until a golden-brown crust forms, then layered into the slow cooker with hearty root vegetables like carrots, parsnips, and turnips for a bowl that's genuinely filling and full of earthy flavor. The broth gets its depth from bone broth, coconut aminos, and a splash of apple cider vinegar, while turmeric and ginger give the beef a warm, subtly aromatic coating that sets this apart from a standard stew. Thickening with arrowroot starch instead of flour is what makes this recipe work so well for anyone avoiding wheat — it creates that same silky, spoon-coating broth without any grain-based shortcuts. Coconut aminos stand in for soy sauce and add a gentle savory note that blends seamlessly into the background. The whole thing comes together with almost no active effort once the searing is done, making it a perfect set-it-and-forget-it dinner for a busy weeknight or a lazy Sunday. Finish with a scatter of fresh parsley and you've got a bowl that looks and tastes like it came from a proper kitchen.

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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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