Turkey Free Crockpot Beef Barbacoa Stew
Slow-cooked beef barbacoa is the kind of deeply satisfying meal that makes your whole kitchen smell incredible for hours, and this crockpot version absolutely delivers. Chunks of beef chuck are seared until deeply browned before going into the slow cooker, which builds a rich, layered flavor that you just can't rush. The braising liquid is where things get really interesting — ginger, turmeric, Ceylon cinnamon, coconut aminos, and apple cider vinegar come together into something warm, tangy, and complex without relying on any poultry-based ingredients or broths. Bone broth keeps everything deeply savory, while sweet potatoes and carrots soak up all that spiced liquid and turn meltingly tender over the eight-hour cook. Since the whole dish is built around beef from start to finish, there's no need to scrutinize labels or swap anything out — it's naturally free of turkey and poultry in every component. After a long, low cook, the beef shreds effortlessly right in the pot and gets stirred back into the braising liquid for a stew that's hearty, saucy, and ready to eat straight from the bowl. A squeeze of lime and a handful of fresh cilantro on top bring a bright finish that cuts right through all that richness.
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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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