Emulsifier Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew gets a serious upgrade here, with chuck roast braised low and slow until it practically falls apart at the touch of a fork. The braising liquid is built on bone broth, apple cider vinegar, and coconut aminos — all naturally free of the synthetic emulsifiers that sneak into so many packaged sauces and condiments. Warm spices like turmeric, Ceylon cinnamon, and fresh ginger layer in a depth of flavor that tastes like it took far more effort than it actually did. Chunks of sweet potato and carrot soak up all that savory, aromatic liquid as they cook, turning the whole pot into a hearty, satisfying meal. Searing the beef first in coconut oil before it goes into the slow cooker is the move that makes the difference — those browned edges add a richness that carries through every bite. A handful of fresh cilantro and a squeeze of lime at the end brighten everything up and make it feel finished without any fuss. This is the kind of set-it-and-forget-it dinner that makes the whole house smell incredible by the time you're ready to eat.
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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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