Honey Free Crockpot Beef Barbacoa Stew

Total time8 hr 50 min

Prep time20 min

Cook time30 min

4.6

(20)

Slow-cooked beef stew is one of those deeply satisfying meals that feels like it should be complicated, but this crockpot version does most of the heavy lifting for you. Chunks of beef chuck are seared until deeply browned, then braised low and slow with aromatics, apple cider vinegar, coconut aminos, and bone broth until they shred apart effortlessly into the rich, savory liquid. Carrots and sweet potatoes soak up all that flavor as they cook, giving you a complete, hearty bowl without any extra effort. The spice blend — turmeric, Ceylon cinnamon, oregano, and thyme — builds a warmth that's complex without being overpowering, and the coconut aminos add a subtle depth that makes the braising liquid taste like it's been going for days. Many store-bought sauces, marinades, and even broths sneak in sweeteners, so building the braising liquid from scratch here keeps everything clean and exactly what you want it to be. A squeeze of fresh lime and a handful of cilantro at the end brighten the whole bowl and balance the richness of the beef. It's the kind of meal you start in the morning and look forward to all day.

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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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