Xanthan Gum Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Xanthan Gum Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is the kind of meal that makes the whole house smell incredible, and this version delivers deep, savory comfort with tender chunks of chuck roast and a medley of hearty root vegetables. The broth gets its richness from bone broth, coconut aminos, and a splash of apple cider vinegar, while turmeric and ginger give the whole pot a warm, subtly earthy backbone that sets it apart from a standard stew. Searing the beef first builds a serious crust and layers of flavor before anything even hits the slow cooker — that step alone makes a noticeable difference in the final bowl. When it comes to thickening the broth, arrowroot starch whisked into cold water does the job beautifully, creating a glossy, spoon-coating consistency without any gums or additives that can sneak into store-bought thickeners or spice blends. Carrots, parsnips, turnips, and celery all go in together and become perfectly tender after a long, low cook, soaking up every bit of that seasoned broth. Fresh thyme and rosemary steep through the whole process, then get pulled out before serving so you're left with all the herbal flavor and none of the woody stems. It's a deeply satisfying, set-it-and-forget-it dinner that tastes like you spent all day in the kitchen — because, in the best possible way, you kind of did.

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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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