Chestnut Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew doesn't get much more satisfying than this — deeply browned chuck roast braised low and slow until it shreds apart at the touch of a fork, surrounded by tender sweet potatoes and carrots soaking up every bit of that rich, spiced liquid. The braising base layers ground turmeric, Ceylon cinnamon, fresh ginger, and dried herbs with coconut aminos and apple cider vinegar, giving the whole pot a warm, complex depth that tastes like it took far more effort than it actually did. Searing the beef in batches before it ever hits the slow cooker is the move that makes the difference — those deeply caramelized edges build the kind of flavor that carries through every spoonful. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no need to scrutinize labels or swap anything out. The coconut oil and coconut aminos bring richness and a subtle savory note without any of the cross-contact worries that can come with packaged sauces or spice blends. After eight hours on low, you're rewarded with fall-apart beef, silky vegetables, and a broth that practically begs to be sopped up. Finish with a handful of fresh cilantro and a squeeze of lime and this humble crockpot dinner genuinely feels like something special.
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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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