Sesame Free Crockpot Beef Barbacoa Stew
Rich, slow-braised beef stew can feel like a minefield when you're avoiding sesame — between soy sauce swaps and pre-made spice blends that sneak in unexpected ingredients, it's easy to feel stuck. This recipe sidesteps all of that cleanly, using coconut aminos in place of traditional soy-based sauces and building every layer of flavor from scratch with whole aromatics and spices you can trust. The result is deeply savory and warming, with ginger, turmeric, and a whisper of Ceylon cinnamon giving the braising liquid a complexity that tastes like it took far more effort than it did. Chunks of beef chuck are seared until caramelized, then slow-cooked for eight hours until they practically fall apart at the touch of a fork. Sweet potatoes and carrots soak up all that spiced, tangy broth as they cook, turning tender and almost buttery 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 every bowl feel bright and finished. It's the kind of deeply satisfying, hands-off dinner that makes the slow cooker feel like the best appliance you own.
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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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