Rice Free Crockpot Beef Barbacoa Stew

Total time8 hr 50 min

Prep time20 min

Cook time30 min

4.6

(20)

Slow-cooked beef barbacoa has no business being this deeply flavorful without a single grain in sight, yet here we are. Chuck roast gets seared until it's properly browned and caramelized, then it slow-braises for eight hours in a bold liquid built from 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 that practically shreds itself, swimming in a rich, aromatic broth that tastes like it took far more effort than it did. Chunky carrots and sweet potatoes round out the stew, soaking up all that savory depth and making this a genuinely complete, satisfying meal on its own — no rice, no grain-based side needed. For anyone navigating a rice-free lifestyle, the sweet potato here does real work, adding body and a subtle sweetness that makes the bowl feel hearty and grounded. A handful of fresh cilantro and a squeeze of lime at the end brighten everything up and give it that classic barbacoa finish. This is the kind of low-effort, high-reward slow cooker recipe you'll come back to on repeat.

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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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