High Fructose Corn Syrup Free Crockpot Beef Barbacoa Stew
Rich, slow-braised beef with warm spices and tender root vegetables — this crockpot stew is the kind of deeply satisfying meal that makes the whole house smell incredible. The braising liquid is built from scratch using coconut aminos instead of conventional soy sauce, apple cider vinegar, and bone broth, so there's no sneaky sweetener hiding in the mix the way there often is with bottled sauces and marinades. Searing the chuck roast in batches before it goes into the slow cooker builds a serious depth of flavor that carries through every spoonful. Ceylon cinnamon, turmeric, fresh ginger, and oregano layer together into something that feels both exotic and completely comforting. Sweet potatoes and carrots soak up all that savory braising liquid over eight hours on low, turning meltingly soft alongside the fork-tender shredded beef. A squeeze of fresh lime and a handful of cilantro at the end cut right through the richness and brighten the whole bowl. It's a hands-off, crowd-pleasing dinner that proves you don't need any processed shortcuts to get incredible flavor.
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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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