Nitrate & Nitrite Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew gets a serious upgrade here, with chuck roast braised low and slow until it practically falls apart at the touch of a fork. The braising liquid is built on bone broth, coconut aminos, and apple cider vinegar — all naturally free of the cured-meat preservatives that make so many comfort food recipes a no-go. Instead of relying on processed shortcuts, the depth of flavor comes entirely from searing the beef until deeply browned, then layering in aromatics like fresh ginger, smashed garlic, turmeric, and Ceylon cinnamon. Sweet potatoes and carrots soak up every bit of that rich, spiced liquid over eight hours, turning impossibly tender by the time dinner rolls around. Coconut aminos stand in for soy sauce and bring a subtle savory sweetness without any additives you'd need to second-guess. A finishing squeeze of lime and a handful of fresh cilantro brighten the whole bowl and make it feel restaurant-worthy with almost zero extra effort. This is the kind of deeply satisfying, set-it-and-forget-it meal that makes weeknight cooking feel like a win.
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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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