Breastfeeding Friendly Crockpot Beef Barbacoa Stew
Slow-cooked, deeply savory, and packed with nourishing ingredients, this crockpot stew is the kind of meal that practically makes itself on a busy day. The beef chuck is seared until deeply browned before it ever hits the slow cooker, which builds a rich, complex base that makes the whole dish taste like it took far more effort than it did. Bone broth adds a collagen-rich depth that supports recovery and overall wellness, while sweet potatoes and carrots bring natural sweetness and a solid dose of vitamins to every bowl. Turmeric, ginger, and Ceylon cinnamon give the braising liquid a warm, anti-inflammatory character without any heat that might be a concern during nursing. Coconut aminos keep things soy-free and mellow, so the flavor stays balanced and gentle. After eight hours on low, the beef shreds effortlessly into the fragrant liquid, and a squeeze of lime and fresh cilantro at the end brightens the whole thing beautifully. It reheats like a dream, making it an ideal recipe to batch-cook and come back to throughout the 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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