Nightshade Free Crockpot Beef Barbacoa Stew
Slow-cooked beef barbacoa is one of those deeply satisfying meals that feels like it took serious effort — but your crockpot does almost all the work. The chuck roast gets seared until deeply browned before going into the slow cooker, which builds a rich, caramelized base that carries through every bite of the finished stew. Carrots and sweet potatoes soak up the braising liquid as they cook, turning tender and subtly sweet against the savory, shredded beef. What makes this recipe genuinely clever for anyone avoiding nightshades is how it delivers bold, complex flavor without a single tomato, pepper, or chili in sight. The braising liquid leans on turmeric, Ceylon cinnamon, apple cider vinegar, and coconut aminos to create that smoky-tangy depth you expect from barbacoa — no shortcuts, no substitutions that feel like settling. Bone broth keeps everything rich and glossy, while the aromatics — onion, garlic, and fresh ginger — round out the flavor in a way that feels completely satisfying and not the least bit stripped down. Finish each bowl with a squeeze of lime and a handful of fresh cilantro, and you have a weeknight dinner that genuinely impresses. It reheats beautifully, making it a smart choice for meal prep when you want something hearty and nourishing ready to go.
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!