Low Sugar Crockpot Beef Barbacoa Stew

Total time8 hr 50 min

Prep time20 min

Cook time30 min

4.6

(20)

Rich, slow-braised beef with warm spices and tender vegetables — this crockpot stew is the kind of deeply satisfying meal that makes the whole house smell incredible. The braising liquid is built from coconut aminos, apple cider vinegar, and bone broth, so every drop of that savory, aromatic sauce is completely free of added sugar without sacrificing any depth or complexity. Ceylon cinnamon, turmeric, ginger, and oregano layer together into something that tastes like it simmered all day — because it did. Searing the beef first in coconut oil before it goes into the slow cooker is the move that takes this from good to genuinely great, building a caramelized crust that pays off in every bite. Sweet potatoes and carrots absorb the braising liquid as they cook, turning buttery-soft and naturally sweet in a way that needs absolutely nothing extra. A squeeze of fresh lime and a handful of cilantro at the end brighten the whole bowl and balance the richness of the shredded chuck roast. It's a hands-off, crowd-pleasing dinner that proves eating without added sugar doesn't mean eating without flavor.

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Ingredients

6 servings

For the beef

3 lb beef chuck roast, cut into 3-inch chunks
1 tsp salt
2 tbsp coconut oil

For the braising liquid

1 medium yellow onion, roughly chopped
6 cloves garlic, smashed
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp ground ceylon cinnamon
½ tsp dried oregano
½ tsp dried thyme
3 tbsp apple cider vinegar
3 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
2 cups bone broth
2 bay leaves

For the stew

3 medium carrots, cut into 1-inch pieces
2 medium sweet potatoes, peeled and cut into 1 ½-inch chunks

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Pat the beef chunks dry with paper towels and season all over with the salt. Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef on two sides until deeply browned, about 3–4 minutes per side. Transfer the seared beef to the slow cooker insert.
2
Reduce the skillet heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Stir in the turmeric, Ceylon cinnamon, oregano, and thyme and cook for 30 seconds, until the spices are fragrant and evenly coat the aromatics.

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