Seed Oil Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it should be complicated, but this crockpot version does most of the heavy lifting for you. Chuck roast gets seared in coconut oil until deeply browned, then braised low and slow with bone broth, apple cider vinegar, coconut aminos, and a warm spice blend of turmeric, Ceylon cinnamon, oregano, and thyme — the kind of layered flavor that tastes like it simmered all week. Carrots and sweet potatoes round out the pot, soaking up all that rich, aromatic liquid as they turn completely tender. Every ingredient here is intentionally chosen, with coconut oil standing in for the industrial vegetable and seed oils that sneak into so many restaurant-style braises and store-bought shortcuts. The result is fork-tender, shreddable beef in a glossy, deeply savory broth that you can feel good about. A squeeze of lime and a handful of fresh cilantro at the end cut right through the richness and make the whole bowl feel bright and alive. This is the kind of weeknight dinner that makes you glad you set the slow cooker in the morning.
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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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