Gut Friendly Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is already the definition of comfort food, but this version layers in a lineup of ingredients that genuinely support a happy gut from the inside out. The braising liquid is built on bone broth, apple cider vinegar, and coconut aminos — a trio that brings both deep savory flavor and the kind of nourishing qualities that processed store-bought sauces simply can't match. Turmeric, fresh ginger, and Ceylon cinnamon aren't just there for warmth; they're doing real work in the pot, lending anti-inflammatory depth to every spoonful. Sweet potatoes and carrots soak up the rich, spiced broth as they cook low and slow, turning buttery-soft and naturally sweet against the shredded beef. Searing the chuck roast in coconut oil before it goes into the slow cooker builds a caramelized crust that pays off big in flavor — this is the step that separates a great stew from a forgettable one. After eight hours on low, the beef practically falls apart at the touch of a fork, pulling back into the braising liquid for a glossy, deeply seasoned finish. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel as fresh as it is satisfying.
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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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