Capsaicin Free Crockpot Beef Barbacoa Stew
Slow-cooked beef barbacoa is one of those deeply satisfying dishes that usually comes loaded with dried chiles and chipotle peppers — which makes it completely off-limits for anyone avoiding capsaicin. This version delivers all that same rich, fall-apart tenderness through a different route entirely, leaning on turmeric, Ceylon cinnamon, ginger, and a splash of apple cider vinegar to build layers of warm, complex flavor without a single pepper in sight. The beef chuck gets a proper sear first, locking in a deep, caramelized crust before it ever hits the slow cooker, and that step alone makes a noticeable difference in the final depth of the broth. Carrots and sweet potatoes soak up the savory braising liquid over eight hours, turning buttery-soft and subtly sweet against the richly shredded beef. Coconut aminos add a gentle umami backbone that rounds everything out beautifully. By the time you lift the lid, the whole thing has transformed into a hearty, aromatic stew that tastes like it took far more effort than it did. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel genuinely restaurant-worthy.
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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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