Yeast Free Crockpot Beef Barbacoa Stew
Slow-cooked beef stew is one of those deeply satisfying meals that can feel off-limits when you're avoiding yeast and the fermented or leavened ingredients that often sneak into bold, saucy dishes. This one sidesteps all of that without sacrificing any depth. The braising liquid gets its complexity from a layered blend of aromatics — fresh ginger, smashed garlic, turmeric, Ceylon cinnamon, oregano, and thyme — while apple cider vinegar and coconut aminos bring brightness and a savory, umami-rich backbone that has no yeast or malt in sight. Bone broth ties everything together into a rich, glossy liquid that the beef slowly drinks up over eight hours in the slow cooker. Searing the chuck roast in coconut oil before it goes into the pot is the move that makes this stew taste like it came from a restaurant kitchen. The deep brown crust on the meat adds a layer of flavor that carries through every spoonful. Carrots and sweet potatoes round out the bowl with natural sweetness and a little heft, making this a genuinely complete meal. Finish with fresh cilantro and a squeeze of lime and you've got something that tastes bright, bold, and anything but restricted.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!