Caffeine Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that practically makes itself, and this barbacoa-style version delivers bold, layered flavor without a drop of coffee, tea, or anything caffeinated hiding in the mix. The braising liquid is built on bone broth, coconut aminos, and apple cider vinegar, which means you get that rich, savory depth through real technique rather than any stimulant-based shortcut. Searing the chuck roast in coconut oil before it ever hits the slow cooker creates a caramelized crust that pays off big when the beef finally shreds into the braising liquid after eight hours on low. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano layer together into something that smells absolutely incredible and tastes even better. Sweet potatoes and carrots soak up all that spiced broth as they cook, turning tender and almost silky by the time the lid comes off. A squeeze of fresh lime and a handful of cilantro at the end cut right through the richness and make every bowl feel bright and complete. This is the kind of weeknight dinner you set up in the morning and come home to like a reward.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!