AIP Friendly Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that can feel off-limits when you're navigating a strict elimination protocol — but this one is built entirely around ingredients that fit the framework. Chuck roast gets seared in coconut oil until deeply browned, then slow-cooked for eight hours in a braising liquid of bone broth, coconut aminos, and apple cider vinegar alongside warming spices like turmeric, Ceylon cinnamon, ginger, and garlic. The result is fall-apart beef that's rich, savory, and layered with flavor without relying on nightshades, grains, legumes, or seed-based spices. Chunky carrots and sweet potatoes round out the stew, soaking up all that fragrant braising liquid as they cook down to tender perfection. The whole thing comes together with minimal hands-on effort — a quick sear and sauté, then the slow cooker does the heavy lifting. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up beautifully. This makes six generous servings, so it's a smart batch-cook option for a week of nourishing, protocol-friendly meals.
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Learn more →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
- 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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