Brazil Nut 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 with warm spices, sweet potatoes, and carrots until everything is fall-apart tender and rich with flavor. The braising liquid is built from a fragrant base of onion, garlic, and fresh ginger, then layered with turmeric, Ceylon cinnamon, oregano, and thyme for a complexity that tastes like it took far more effort than it did. Apple cider vinegar and coconut aminos bring a bright, savory balance that keeps the stew from feeling heavy, while bone broth ties it all together into something genuinely craveable. Every ingredient here is naturally free from tree nuts of any kind — no hidden nut oils, no ambiguous pantry shortcuts — so you can cook with complete confidence. The sear on the beef before it hits the slow cooker is the move that makes this recipe exceptional, building a crust that translates into deep, meaty flavor throughout the entire braise. Finish each bowl with a handful of fresh cilantro and a squeeze of lime and you've got a weeknight dinner that feels like a weekend project without any of the stress.
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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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