Legume Free Crockpot Beef Barbacoa Stew
Slow-cooked beef barbacoa is the kind of deeply savory, fall-apart meal that makes the whole house smell incredible — and this crockpot version delivers every bit of that magic. Chuck roast gets seared until deeply browned, then braised low and slow with aromatics like fresh ginger, garlic, and turmeric alongside a splash of apple cider vinegar and coconut aminos for a braising liquid that's layered and complex. Chunky carrots and sweet potatoes soak up all that flavor as they cook, turning tender and almost silky by the time the lid comes off. The entire recipe is built around whole, unprocessed ingredients, so there's no need to scan labels for hidden beans, lentils, or legume-derived additives — every component is exactly what it says it is. Shredding the beef directly into the braising liquid is the move that ties everything together, letting those rough, juicy pieces drink back up all the spiced broth. A squeeze of lime and a handful of fresh cilantro at the end cut through the richness and brighten the whole bowl. It's the kind of effortless, hands-off cooking that feels like a serious accomplishment when you sit down to eat.
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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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