Yeast Free Crockpot Beef Stew with Root Vegetables

Total time8 hr 25 min

Prep time25 min

Cook time8 hr

4.6

(13)

Yeast Free Crockpot Beef Stew with Root Vegetables

Slow-cooked beef stew is pure comfort food, and this crockpot version delivers everything you want — tender, fall-apart chunks of beef, hearty root vegetables, and a rich, glossy broth that tastes like it simmered all day (because it did). The seasoning here leans on turmeric, ginger, and fresh herbs like thyme and rosemary, so the depth of flavor comes entirely from real ingredients rather than any packaged seasoning blends or fermented additives that could be a problem. Coconut aminos stand in beautifully for soy sauce, adding that savory, umami backbone without any of the usual concerns, and apple cider vinegar brightens the whole pot. Searing the beef before it goes into the slow cooker is the kind of extra step that pays off enormously — you get a deep brown crust that translates into serious flavor in the finished stew. Carrots, parsnips, turnips, and celery round out the bowl with natural sweetness and substance, while an arrowroot slurry thickens the broth to that perfect, spoon-coating consistency. This is the kind of meal you set up in the morning and come home to, and it's genuinely hard to believe something this satisfying requires so little hands-on 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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