Macadamia Free Crockpot Beef Barbacoa Stew
Slow-cooked beef barbacoa is the kind of deeply satisfying meal that makes the whole house smell incredible, and this crockpot version delivers every bit of that rich, fall-apart tenderness without any fuss. Chuck roast is seared until deeply browned before it ever hits the slow cooker, which builds a savory foundation that carries through every bite. The braising liquid is where things get really interesting — grated ginger, ground turmeric, Ceylon cinnamon, and coconut aminos layer in warmth and complexity that goes well beyond a standard stew. Carrots and sweet potatoes soak up all of that spiced broth over eight hours on low, turning buttery-soft alongside the shredded beef. Coconut oil and coconut aminos keep the whole recipe free from tree nut concerns, so you can skip the label-checking and just cook. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make it feel like a proper restaurant-worthy bowl. It's the kind of set-it-and-forget-it dinner that earns a permanent spot in your weeknight rotation.
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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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