Black Pepper 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 gets seared until deeply browned before it ever hits the slow cooker, which builds a rich, savory foundation that carries through every bite. The braising liquid is where things get really interesting — turmeric, Ceylon cinnamon, ginger, and coconut aminos create a warm, layered flavor that's closer to a bold Latin-inspired braise than anything you'd expect from a weeknight dinner. Carrots and sweet potatoes soak up all of that fragrant liquid over eight hours, turning buttery-soft and almost sweet against the shredded beef. For anyone avoiding black pepper, this recipe is genuinely exciting because the spice blend is so well-constructed that you won't miss it — the ginger and apple cider vinegar bring brightness and a little heat of their own. A squeeze of lime and a handful of fresh cilantro at the end lift the whole bowl and make it feel restaurant-worthy. It's the kind of stew you'll want to make on a Sunday so you can eat it all week.
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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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