This Mexican Stewed Beef Bowl is so comforting and hearty! The carne guisada is cooked until it is fall apart tender and coated in a rich spiced sauce and then served with spicy cauliflower rice, salsa and avocado. This loaded Mexican Carne Guisada recipe is Whole30, Paleo, Keto, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
I cannot get enough of this Mexican inspired Stewed Beef Bowl, it is packed full of so much flavor and absolutely delicious. The beef is melt in your mouth tender and covered in a rich sauce of vegetables and spices. In Mexico a similar beef stew (known as carne guisada) would be eaten with rice and beans, but I put a healthy spin on the dish, serving it with spicy cauliflower rice.
This carne guisada is made by cooking small bite sized pieces of beef for 2 hours on the stove with chopped tomatoes, green peppers, onions and spices. At first it may seem like there are too many vegetables in proportion to the amount of meat, but the long cooking time causes the veggies to break down and form a thick rich sauce.
I love topping the bowl with creamy avocado and tomatoes, which add a burst of freshness, but cheese, jalapenos or salsa would also be great additions.
Here are a few more Mexican Inspired recipes that you might enjoy:
- Mexican Beef Taco Salad
- Mexican Eggs Benedict
- Beef & Cauliflower Rice Mexican Casserole
- Mexican Cauliflower Rice
- Mexican Chicken Soup
- Mexican Cauliflower Rice & Chicken Stuffed Peppers
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Mexican Stewed Beef Bowl
Ingredients
For the Beef
- 2.5 lbs chuck roast cut into 1 inch cubes
- 2 tsp olive oil
- 2 green bell peppers cut into small pieces
- 2 cups diced tomatoes
- 1 1/2 cups diced yellow onions
- 5 cloves garlic
- 2 tbsp cumin
- 2 tsp paprika
- 1 tsp salt
- 1 tsp oregano
- 3 cups beef stock
Optional Toppings
- salsa
- jalapeños
- sour cream
- avocado
- cilantro
Instructions
- Add the olive oil to a large pot over medium heat. Add in the cubed beef and cook for 2-3 minutes
- Add in all of the remaining ingredients, reduce the heat to low and cover the pot. Cook for 2 hours stirring every hour to ensure nothing sticks to the bottom. After 2 hours of cooking, remove the lid and cook for another hour to allow the sauce to thicken.
- After 3 hours the beef should be fall apart tender.
- Serve the beef with mexican rice or in tortillas topped with salsa, avocado or grated cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
I just made this for my family and followed the meat recipe exactly. It was 5 star amazing! I cannot think of one thing I would change!
Easy to prepare. A lot of Bang for small effort.
This Mexican Beef dish was ON POINT with flavor. Delicious! The only change I would make next time is I’d use 2 cups beef broth (instead of 3). After 3 hours of simmering the beef, I skimmed off 1 cup of broth (will use for something else later) and ended up cooking the beef for close to 4 hours in order for the remaining broth to reduce. And…I added salt to the cauliflower rice. I can’t wait for leftovers tonight!!
I followed the recipe to a T- and it turned out like a watery flavorless soup with chunks of meat. Cooked for three hours on stove. Not sure what happened. I used the exact amount of vegetables that were listed, and 2 cups of beef stock. Any ideas?
I unfortunately have had the exact same result. 😭
Did you remove the lid? There is no reason this shouldn’t have reduced if you cooked it that long without the lid.
Hi, hubby is not a fan of cumin. What could I replace it with.?
Made this recipie yesterday. I only made half the size and my husband and I loved it so much we are making it again today. I did not have fresh tomatoes so I used half a can of diced tomatoes and used some frozen peppers I had. 5 stars! We eat traditional mexican rice but one day we will try the culliflower rice… If it’s anything like the meat all I can say is FLAVOR!!🤗
I’d like to make this in a crockpot – would I need to brown the beef first as you did here? Or could I achieve the same results by just putting the beef straight in the crockpot? Thanks!
Loved this recipe! The only thing I added was salt and pepper to both and then since you didn’t specify the amount of garlic in the cauliflower rice, I added two minced cloves. We will definitely make this again!
Happy to hear you enjoyed it! Thanks for pointing out the missing measurement for garlic, my motto is you can never have too much garlic 🙂 but in this case, 1-2 cloves is perfect!
Made this for dinner yesterday and it was amazingly good! Used my Instapot to cook the stew meat and had it done in 45 min. Yum!
Wow that’s awesome it can be cooked so quickly in an instapot, what a great time saver!
How long did you cook at pressure in Instant Pot? I was thinking maybe 30 minutes? Thanks!
30 minutes at high pressure should work well!