Soy Free Crockpot Beef Barbacoa Stew
Rich, slow-braised beef stew is one of those deeply satisfying meals that can feel off-limits when you're avoiding soy — especially since so many barbacoa-style recipes lean on soy-based sauces for that savory depth. Here, coconut aminos step in beautifully, delivering the same umami punch without any soy in sight. The beef chuck gets a proper sear in coconut oil before it ever hits the slow cooker, building a caramelized crust that pays dividends over eight hours of low, gentle braising. Aromatics like fresh ginger, smashed garlic, and toasted turmeric bloom in the same skillet, soaking up all those browned bits before the bone broth brings everything together into a deeply layered braising liquid. Sweet potatoes and carrots soak up the spiced broth as they cook, turning tender and almost buttery by the time the beef is ready to shred. 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. It's the kind of set-it-and-forget-it dinner that makes the whole house smell incredible — and tastes even better than it sounds.
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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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