BHA & BHT Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took serious effort — but your crockpot does almost all the work. Chuck roast gets seared until deeply browned, then braised low and slow with aromatics like fresh ginger, garlic, and ground turmeric, building layers of flavor that taste like they've been developing all day (because they have). Sweet potatoes and carrots soak up the spiced bone broth as everything cooks down together, turning the whole pot into something rich, hearty, and genuinely craveable. For anyone navigating preservative sensitivities, packaged and processed foods can be a minefield — BHA and BHT show up in everything from shelf-stable broths to seasoning blends. This recipe sidesteps all of that by leaning on whole, fresh ingredients: real vegetables, coconut aminos instead of conventional soy sauce, apple cider vinegar, and homemade-style bone broth. Every ingredient on the list is something you can source and verify yourself, which takes a lot of the guesswork out of mealtime. The Ceylon cinnamon and dried herbs add warmth and complexity without any need for pre-mixed spice packets that might carry hidden additives. Finish each bowl with a squeeze of lime and a handful of fresh cilantro, and you've got a weeknight dinner that's as clean as it is comforting.
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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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