Almond Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew doesn't get much more satisfying than this — deeply browned chuck roast braised low and slow until it practically falls apart at the touch of a fork. The braising liquid is where the magic happens: a layered blend of bone broth, coconut aminos, apple cider vinegar, and warm spices like turmeric and Ceylon cinnamon that builds a rich, complex flavor you'd expect from something that took all day to prepare (because it did, and your slow cooker did all the work). Chunks of sweet potato and carrot soak up every bit of that savory liquid as they cook, turning tender and almost buttery by the time the lid comes off. Tree nut concerns are completely off the table here — every single ingredient, from the coconut oil used for searing to the aromatics and vegetables, is naturally free of almonds and almond-derived products. No specialty swaps needed, no label-reading anxiety, just a straightforward ingredient list that delivers serious depth. A handful of fresh cilantro and a squeeze of lime at the end brighten the whole bowl and make it feel finished without any extra effort. This is the kind of weeknight dinner you set up in the morning and come home to like a reward.
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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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