Xanthan Gum 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 apple cider vinegar, coconut aminos, bone broth, and a warming blend of turmeric, Ceylon cinnamon, oregano, and thyme into something that tastes like it simmered all week. Chunks of sweet potato and carrot soak up every bit of that rich, spiced liquid as they cook, turning the whole pot into a hearty, nourishing meal. Because every ingredient here is naturally free of thickeners and binders, there's no need to scan labels or swap anything out — the stew thickens beautifully on its own from the collagen in the beef and the starch from the vegetables. A squeeze of lime and a handful of fresh cilantro at the end cut right through the richness and bring the whole bowl to life. It's the kind of set-it-and-forget-it dinner that makes your kitchen smell incredible all day long.
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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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