Walnut Free Crockpot Beef Barbacoa Stew

Total time8 hr 50 min

Prep time20 min

Cook time30 min

4.6

(20)

Slow-cooked beef stew gets a serious upgrade here, with chuck roast braised low and slow until it practically falls apart at the touch of a fork. The braising liquid is built on a deeply aromatic base of fresh ginger, garlic, turmeric, and Ceylon cinnamon, giving the whole pot a warmth that feels both familiar and a little unexpected. Apple cider vinegar and coconut aminos add a bright, savory tang that balances the richness of the beef beautifully. Chunky carrots and sweet potatoes soak up every bit of that spiced broth as they cook, turning tender and almost silky by the time the lid comes off. Tree nut concerns are a non-issue here — every ingredient is straightforward and easy to verify, with no hidden nut-based oils or sauces in the mix. A handful of fresh cilantro and a squeeze of lime at the end lift the whole bowl and make it feel finished without any extra effort. This is the kind of set-it-and-forget-it dinner that makes the whole house smell incredible and earns serious repeat requests.

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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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