Gluten Free Crockpot Beef Barbacoa Stew
Rich, slow-braised beef stew can feel like a minefield when you're avoiding gluten — soy sauce, store-bought broths, and hidden thickeners have a way of sneaking in where you least expect them. This recipe sidesteps all of that by leaning on coconut aminos instead of traditional soy sauce and using bone broth as the deeply savory base, so every ingredient earns its place without any compromise. The beef chuck gets a proper sear in coconut oil before it ever hits the slow cooker, building that dark, caramelized crust that makes the finished stew taste like it came from a serious kitchen. Turmeric, Ceylon cinnamon, ginger, and a splash of apple cider vinegar layer into the braising liquid with a warmth that's complex without being fussy. Carrots and sweet potatoes go in alongside the beef, soaking up all those spiced juices over eight hours until they're completely tender and practically melting. By the time you shred the beef back into the pot, the whole thing has transformed into something deeply satisfying — bold, a little smoky, and just bright enough with a squeeze of lime and a handful of fresh cilantro to 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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