MSG Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it took serious effort — but your crockpot does almost all the work here. The beef chuck gets a proper sear first, building that rich, caramelized crust that makes the braising liquid taste like it's been going for days. Warm spices like turmeric and Ceylon cinnamon layer in complexity alongside fresh ginger and garlic, while coconut aminos bring a savory depth that stands in beautifully for soy sauce without any of the additives that make store-bought versions a gamble. Apple cider vinegar brightens everything up, and the bone broth keeps the whole pot lush and full-bodied. Carrots and sweet potatoes soak up all that spiced braising liquid as they cook down to buttery tenderness alongside the shredded beef. Every ingredient here is clean and straightforward — no flavor packets, no seasoning blends with mystery fillers, just real food doing exactly what it's supposed to do. A squeeze of lime and a handful of fresh cilantro at the end pull it all together into something that tastes genuinely special.
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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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