Shellfish 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 real magic happens, layering in warm spices like turmeric and Ceylon cinnamon alongside coconut aminos and apple cider vinegar for a rich, complex flavor that tastes like it took far more effort than it did. Chunks of sweet potato and carrot soak up all that savory goodness as they cook, turning tender and almost silky by the time the lid comes off. Because this recipe is built entirely around beef, vegetables, and pantry staples, there's no need to scan labels for hidden seafood-derived additives or broths with questionable sourcing — the ingredient list is refreshingly straightforward. Searing the beef in batches before it goes into the slow cooker is the one step that makes a real difference, building a deep crust that translates into serious depth of flavor in the finished stew. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and keep it from feeling too heavy. This is the kind of meal you set up in the morning and come home to like a reward.
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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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