
Checking the ingredient list, there's nothing here that's actually off-limits ā no butter, cream, milk, or cheese anywhere in this stew, so it's a straightforward win for a dairy free table. Chunks of beef chuck get seared until deeply browned, then slow-cooked for hours with carrots, celery, and baby potatoes until the meat turns fork-tender and practically falls apart. Coconut aminos, tomato paste, garlic, and smoked paprika build a savory, slightly sweet backbone in the broth, while fresh thyme, rosemary, and bay leaves keep things earthy and aromatic. A quick arrowroot slurry at the end thickens the broth into something rich and glossy without any dairy involved. Finished with a scatter of fresh parsley, it's the kind of set-it-and-forget-it dinner that ladles up thick, hearty, and completely comfortable for a dairy free rotation.
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Pat the beef cubes dry with paper towels, then season all over with the salt and black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3ā4 minutes per side, until a deep brown crust forms. Transfer the seared beef to the slow cooker insert.
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