Cashew Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew gets a serious upgrade here, with chuck roast braised low and slow until it practically falls apart at the touch of a fork. The braising liquid is where the magic happens — a deeply aromatic blend of turmeric, Ceylon cinnamon, ginger, garlic, and coconut aminos that builds layers of warm, savory flavor you'd expect from a restaurant, not a weeknight crockpot. Chunks of sweet potato and carrot soak up all of that rich liquid as they cook, turning tender and almost buttery by the time the lid comes off. Searing the beef in batches before it goes into the slow cooker is the one extra step that makes a real difference, locking in color and developing those browned bits that deglaze into the sauce. Tree nut allergies can make a lot of "exotic" or spiced recipes feel off-limits when store-bought sauces and spice blends sneak in unexpected ingredients, but every component here is straightforward and easy to verify. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and balance the richness of the braised meat. It's the kind of deeply satisfying, hands-off dinner that tastes like it took far more effort than it actually did.
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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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