Citrus Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew can feel like a minefield when you're avoiding citrus, since so many barbacoa-style recipes lean hard on orange juice or lime juice baked right into the braise. This version gets its brightness and depth from apple cider vinegar and coconut aminos instead, so you still get that tangy, savory complexity without a drop of citrus in the actual cooking liquid. The beef chuck is seared until deeply browned before it ever hits the slow cooker, which builds a rich, meaty foundation that carries the warm spices — turmeric, Ceylon cinnamon, oregano, and thyme — all the way through eight hours of low-and-slow cooking. Carrots and sweet potatoes soak up the braising liquid as they cook, turning buttery and tender while adding a natural sweetness that rounds out the whole bowl. By the time you pull the lid off, the beef shreds apart with almost no effort and the broth has become something you'll want to eat with a spoon on its own. The optional cilantro and lime wedges are listed for serving, so anyone at the table who can tolerate citrus can add a squeeze, while everyone else digs in just as happily without it. It's the kind of deeply satisfying, hands-off dinner that makes the slow cooker feel like the best appliance you own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedlime
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!