Peanut Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew doesn't get much more satisfying than this — deeply browned chuck roast braised low and slow with warm spices, sweet potatoes, and carrots until everything is fall-apart tender and rich with flavor. The braising liquid is built from coconut aminos, bone broth, apple cider vinegar, and a fragrant blend of turmeric, Ceylon cinnamon, oregano, and thyme, which means every spoonful carries serious depth without relying on any packaged sauces that might hide unwanted ingredients. Searing the beef in batches before it goes into the slow cooker is the move that makes this dish taste like it came from a restaurant kitchen — those browned bits get scraped up and folded right into the braising liquid for maximum flavor. The sweet potatoes and carrots soak up all of that spiced broth over eight hours, turning buttery soft and almost caramelized by the time the lid comes off. A squeeze of lime and a handful of fresh cilantro at the end cut through the richness and make the whole bowl feel bright and alive. This is the kind of recipe you start in the morning and come home to like a reward — no stress, no shortcuts, just genuinely great food.
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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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