Carrageenan Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took serious effort — but your crockpot does almost all the work. Chuck roast gets seared until deeply browned, then braised low and slow with aromatics like fresh ginger, garlic, and ground turmeric alongside sweet potatoes and carrots until everything is fall-apart tender and rich with flavor. The braising liquid is built from bone broth, coconut aminos, and apple cider vinegar, which means every ingredient here is straightforward and easy to verify — no processed additives or thickeners hiding in the mix. Carrageenan has a way of sneaking into broths, sauces, and even some coconut products, so building this stew from scratch with whole-food ingredients is genuinely the cleanest approach. The spice blend — Ceylon cinnamon, oregano, thyme, and a hit of turmeric — gives the broth a warm, complex depth that tastes like it came from a restaurant kitchen. Finish each bowl with a squeeze of fresh lime and a handful of cilantro, and you've got a weeknight dinner that's as vibrant as it is comforting.
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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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