Celery Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew can feel like a minefield when you're avoiding celery, since so many braising recipes lean on it as a foundational aromatic. This version skips it entirely without sacrificing any depth — instead, a bold combination of garlic, fresh ginger, turmeric, Ceylon cinnamon, and coconut aminos builds a braising liquid that is rich, layered, and genuinely complex. The beef chuck gets a proper sear first, locking in that deep, caramelized crust before it spends eight hours going completely tender in the slow cooker. Carrots and sweet potatoes soak up all that savory, spiced broth as they cook, turning buttery soft and subtly sweet by the time the lid comes off. When you shred the beef back into the liquid, everything comes together into a hearty, saucy stew that feels like it took serious effort — but your crockpot did most of the work. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel finished without any fuss. This is the kind of deeply satisfying weeknight dinner that earns a permanent spot in the rotation.
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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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