Paleo 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. Chuck roast gets seared until deeply browned, then braised low and slow with bone broth, coconut aminos, apple cider vinegar, and a warming blend of turmeric, Ceylon cinnamon, oregano, and thyme. The result is fall-apart tender beef with a rich, complex braising liquid that soaks into every chunk of sweet potato and carrot in the pot. Coconut aminos stand in for soy sauce seamlessly, delivering that savory depth without any grain-based ingredients to worry about. Everything in this recipe — from the coconut oil used for searing to the bone broth base — fits cleanly within a grain-free, legume-free framework, so there's no need to audit labels or make substitutions. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel restaurant-worthy. This is the kind of meal you start in the morning and come home to like a reward.
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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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