Hazelnut Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took serious effort, yet the crockpot does almost all the heavy lifting. 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 — building layers of bold, tangy flavor that taste like they've been simmering all day (because they have). Chunks of sweet potato and carrot soak up the rich braising liquid and turn perfectly tender by the time the beef is ready to shred. The whole ingredient list is refreshingly straightforward — coconut oil, bone broth, dried herbs, and fresh produce — so there's no need to scan labels or worry about hidden nut-based ingredients sneaking into your bowl. Tree nut allergies can make rich, warmly spiced dishes feel off-limits, but every element here is naturally free of that concern without any substitutions required. Finish each bowl with a handful of fresh cilantro and a squeeze of lime to brighten everything up, and dinner is genuinely done. It's the kind of weeknight meal that earns a permanent spot in the rotation.
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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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