Eggless Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took serious effort — but your crockpot does almost all the work. Chuck roast gets seared until deeply browned, then braised low and slow with aromatics like fresh ginger, garlic, and turmeric alongside coconut aminos and apple cider vinegar for a braising liquid that's bold, tangy, and a little smoky. Sweet potatoes and carrots soak up every bit of that flavor as they cook down into tender, hearty chunks. The result is fall-apart shredded beef swimming in a rich, spiced broth that tastes like it came from a restaurant kitchen. Because the whole dish is built from whole-food ingredients — no sauces from a jar, no hidden additives — it's naturally free from eggs without any substitutions or workarounds required. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the bowl feel complete. This is the kind of recipe you'll want in your regular rotation all winter long.
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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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