Wheat Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that feels like it should be complicated, but this crockpot version does most of the heavy lifting for you. Chunks of beef chuck are seared until deeply browned, then braised low and slow with sweet potatoes, carrots, and a boldly spiced liquid built from bone broth, coconut aminos, apple cider vinegar, and warm spices like turmeric and Ceylon cinnamon. The result is fall-apart tender beef with a rich, slightly tangy broth that tastes like it simmered all day — because it did. Coconut aminos stand in beautifully for soy sauce here, delivering that savory depth without any wheat-based ingredients sneaking in through the back door. Every component in the braising liquid is naturally free of gluten-containing grains, so there's no need to scrutinize labels or make substitutions. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and give it that unmistakable barbacoa-inspired finish. This is the kind of weeknight dinner you set up in the morning and come home to like a hero.
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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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