Lactose Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that can feel off-limits when you're avoiding dairy — but this one is completely built around rich, dairy-free ingredients that deliver every bit of the comfort you're after. Beef chuck roast gets seared in coconut oil until deeply browned, then braised low and slow with bone broth, coconut aminos, and apple cider vinegar for a braising liquid that is bold, tangy, and absolutely packed with flavor. Warm spices like turmeric, Ceylon cinnamon, oregano, and thyme layer in an earthy, aromatic depth that makes the whole kitchen smell incredible while it cooks. Chunks of sweet potato and carrot soak up all that savory liquid over eight hours, turning meltingly tender alongside beef that practically falls apart at the touch of a spoon. There is no butter, no cream, no cheese — nothing to second-guess — just clean, whole ingredients doing serious work in the slow cooker. A squeeze of fresh lime and a handful of cilantro at the end cut right through the richness and brighten every bowl. It is the kind of meal you set up in the morning and come home to feeling like you absolutely nailed dinner.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!