Pistachio 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 until it practically falls apart at the touch of a fork. The braising liquid is where the magic happens, layering in garlic, fresh ginger, turmeric, Ceylon cinnamon, and a splash of apple cider vinegar for a bold, complex flavor that tastes like it took way more effort than it did. Coconut aminos and bone broth round everything out with a savory richness that soaks right into the sweet potatoes and carrots nestled alongside the beef. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The crockpot does the heavy lifting after a quick sear and a few minutes of building aromatics on the stovetop, making this an ideal set-it-and-forget-it dinner. Finish each bowl with a handful of fresh cilantro and a squeeze of lime to brighten all those warm, earthy spices. It's the kind of stew that tastes even better the next day, if it lasts that long.
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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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