Artificial Flavors Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it should be complicated, but this crockpot version does most of the heavy lifting for you. The beef chuck is seared until deeply browned before it ever hits the slow cooker, which builds a rich, savory base that carries through every bite. Coconut aminos stand in for soy sauce and bring a subtle umami depth without any of the synthetic additives that sneak into conventional condiments, and bone broth keeps the braising liquid clean and nourishing. Warm spices like turmeric, Ceylon cinnamon, oregano, and thyme layer in complexity that tastes like it came from a restaurant kitchen, not a packet of seasoning mix. Sweet potatoes and carrots soak up all that braising liquid over eight hours, turning tender and almost silky by the time the lid comes off. Every single ingredient here is a whole food or a straightforward pantry staple, so you know exactly what you're eating — no mystery flavorings, no color additives, nothing that requires a chemistry degree to decode. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel genuinely finished.
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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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