This Mexican Stewed Beef Bowl is so comforting and hearty! The beef 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 bowl is Whole30, Paleo, Keto, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal. 

Mexican Stewed Beef Bowl
I cannot get enough of this Mexican 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 would be eaten with rice and beans, but I put a healthy spin on the dish, serving it with spicy cauliflower rice.

Mexican Stewed Beef Bowl
The stew 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.

Mexican Stewed Beef Bowl

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.

Mexican Stewed Beef Bowl

Here are a few more Mexican Inspired recipes that you might enjoy:


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

Every Last Bite
This Mexican Stewed Beef Bowl is so comforting and hearty! The beef 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 beef freezes well so make extra for meals later on.
4 from 11 votes
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Diets Dairy Free, Gluten Free, Grain Free, Keto, Paleo, Specific Carbohydrate Diet Legal, Whole30
Servings 5
Calories 488 kcal

Ingredients
  

For the Beef

  • 1 kg 2.2lbs stewing beef (such as chuck roast or short ribs) cut into 1 inch cubes
  • 2 tsp olive oil
  • 2 green 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

For the Mexican Cauliflower Rice

  • 1 onion
  • 1 clove garlic
  • 1 small head Cauliflower
  • 2 cups chopped tomatoes
  • 1 tsp olive oil
  • 2 tbsp cumin
  • 2 tsp paprika
  • 1 tbsp lime juice
  • pinch cayenne or chili powder optional

Optional Toppings

  • salsa
  • jalapeños
  • chopped tomatoes
  • avocado
  • cilantro

Instructions
 

For the Beef

  • 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.

For the Mexican Cauliflower Rice

  • Cut the cauliflower into large chunks and place in a food processor. Pulse for 3-4 seconds until the cauliflower has broken down into small rice sized pieces.
  • In a pan on medium heat, saute the onion, garlic, cauliflower rice and tomatoes in olive oil for 5-7 minutes until the onions become translucent. Add in the cumin, paprika, lime juice and cayenne if desired. Continue to cook until the cauliflower because tender but not mushy.
  • Serve the beef and cauliflower rice with chopped cilantro and your toppings of choice.
Nutrition
Calories: 488kcalCarbohydrates: 16gProtein: 43gFat: 19gTrans Fat: 1gCholesterol: 138mgFiber: 6gSugar: 11gCalcium: 159mgIron: 9mg
Tried this recipe?Leave a comment below and let us know how it was!

 

Mexican Stewed Beef Bowl