Lupin Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is the kind of meal that makes the whole house smell incredible, and this barbacoa-style version delivers deep, complex flavor with almost no hands-on effort. Chuck roast gets seared until deeply browned before going into the slow cooker, which builds a rich, savory base that eight hours of low-and-slow cooking only makes better. The braising liquid is built from bone broth, coconut aminos, apple cider vinegar, and a warming blend of turmeric, Ceylon cinnamon, oregano, and thyme — no flour-based thickeners or legume-derived additives anywhere in the pot. That matters because lupin flour and lupin protein are increasingly common in packaged seasonings, spice blends, and store-bought broths, making a from-scratch approach like this one genuinely reassuring. Carrots and sweet potatoes soak up all that spiced braising liquid as they cook, turning tender and slightly sweet against the savory shredded beef. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and give it that classic barbacoa finish. It's the kind of deeply satisfying bowl you'll want on repeat all fall and winter long.
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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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