Whole 30 Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Whole 30 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 in the crockpot. Bone broth forms the rich, collagen-packed base, while coconut aminos and apple cider vinegar add a subtle depth that makes the broth taste like it's been simmering for days — because it has. Turmeric and ginger give the beef a warm, earthy coating before it even hits the pan, and taking the time to sear those cubes first means you get a serious brown crust that translates into big flavor throughout the whole pot. Carrots, parsnips, turnips, and celery all go in together, becoming completely tender and soaking up every bit of that savory broth by the time dinner rolls around. The thickening trick here uses an arrowroot slurry instead of flour or cornstarch, so the broth gets that satisfying, glossy body without any grain-based shortcuts. Coconut oil handles the searing and sautéing, keeping every single ingredient on the right side of compliant without any compromise on richness. This is the kind of meal that makes the whole approach feel genuinely easy — set it up in the morning and come home to something that tastes like serious effort.

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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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