Chicken Free Crockpot Beef Barbacoa Stew
Rich, slow-braised beef that practically falls apart at the touch of a fork — this crockpot stew delivers serious depth of flavor without a single piece of poultry in sight. The beef chuck is seared hard in coconut oil before it ever hits the slow cooker, building that dark, caramelized crust that makes the braising liquid taste like it's been going for days. Turmeric, Ceylon cinnamon, ginger, and coconut aminos create a warm, slightly smoky-sweet backbone that sets this apart from your average weekend stew. Chunky carrots and sweet potatoes soak up all that braising liquid over eight hours on low, turning buttery-soft and deeply savory by the time the lid comes off. The apple cider vinegar and bone broth keep everything bright and balanced so the richness never tips into heavy. A squeeze of lime and a handful of fresh cilantro at the end cut right through and wake the whole bowl up. It's the kind of meal that makes your kitchen smell incredible all day and rewards almost zero active effort.
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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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