Oats 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 heavy lifting here. Chuck roast gets seared until deeply browned before going into the slow cooker, which builds a rich, caramelized base that makes the braising liquid taste like it simmered all week. Turmeric, Ceylon cinnamon, ginger, and coconut aminos layer in warm, complex flavor without relying on any grain-based sauces or thickeners that can sneak oats or oat derivatives into an otherwise clean dish. Carrots and sweet potatoes soak up that aromatic broth as everything cooks low and slow for eight hours, turning tender and almost silky by the time you lift the lid. Every ingredient here is naturally free of oat-based additives — no hidden fillers, no questionable store-bought spice blends to second-guess. After eight hours, the beef shreds effortlessly right in the pot and gets stirred back into the glossy, fragrant liquid for a stew that's hearty enough to anchor any dinner table. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel just a little bit 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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