Citric Acid Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that can feel off-limits when you're avoiding citric acid, since so many store-bought sauces, broths, and spice blends sneak it in as a preservative or flavor enhancer. This version is built entirely from whole, recognizable ingredients, so you stay in full control from start to finish. The braising liquid leans on apple cider vinegar, coconut aminos, and bone broth for that rich, tangy depth — no hidden additives, no mystery preservatives. Aromatics like fresh ginger, smashed garlic, and warm Ceylon cinnamon layer in serious complexity while the beef slowly transforms into something fall-apart tender over eight hours in the slow cooker. Chunks of sweet potato and carrot soak up all that savory, spiced liquid and become meltingly soft by the time the lid comes off. The whole thing gets shredded right in the pot and ladled into bowls, making cleanup almost as easy as the cooking itself. A handful of fresh cilantro and a squeeze of lime at the end are optional but genuinely worth it for a bright, fresh finish.
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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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