Seeds Free Crockpot Beef Barbacoa Stew

Total time8 hr 50 min

Prep time20 min

Cook time30 min

4.6

(20)

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 heavy lifting here. Chuck roast gets seared until deeply browned before going into the slow cooker, which builds a rich, caramelized base that makes the braising liquid taste like it simmered all week. Turmeric, Ceylon cinnamon, oregano, and thyme layer in warmth and complexity, while apple cider vinegar and coconut aminos add a bright, savory tang that keeps the whole thing from feeling heavy. Carrots and sweet potatoes soak up every bit of that aromatic broth as they cook down to buttery tenderness alongside the beef. For anyone navigating a seeds-free lifestyle, this recipe is genuinely reassuring — every ingredient is straightforward and easy to verify, with no hidden seed oils, seed-based spices, or condiments that tend to sneak seeds into otherwise clean dishes. Coconut aminos stand in beautifully for soy sauce without any of the usual label-reading stress. After eight hours on low, the beef shreds into rough, juicy pieces that melt right into the broth, and a squeeze of lime at the end lifts the whole bowl into something that tastes bright and finished. It's the kind of weeknight dinner that makes everyone at the table ask for seconds.

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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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