Mexican Slow-cooked Beef

Jump to Recipe View Video Print Recipe

I love anything Mexican, particularly if it’s perfectly seasoned, shredded, Mexican Slow-cooked Beef. There is nothing I love more than loading a taco, burrito, or salad with this deliciously fork-tender, fall-apart beef in a rich tomato sauce. It takes little time to prepare, one batch is enough to feed my family twice, and there are always plenty of leftovers ready for the freezer.

The best part? It’s so much cheaper (and tastier!) to prepare at home than eating out. On a recent family holiday, I was shocked at the price of takeout burritos we picked up along the way, especially considering how little beef was actually in them!

We love serving this Mexican beef with rice (I have an incredible Mexican Tomato Rice recipe), but you could also purchase microwave Mexican-style rice from the supermarket or even serve with plain rice. We also love fresh tomato, coriander (cilantro) and red onion salsa, sour cream, spicy mayonnaise, and avocado; but the variations are limitless! Change the toppings to suit your tastes or try using this flavourful beef for burritos, nachos or tacos.

What else can I serve with Mexican Slow-cooked Beef?

The serving options are limitless! Instead of tomato rice, try a base of rice with freshly chopped coriander (cilantro) and a squeeze of lime, quinoa, refried beans or black beans. You can also experiment with different toppings such as grilled corn or zucchini (courgette), guacamole, salsa variations (like pineapple, red onion and cucumber), pickled red onions, or tortilla strips for added texture and crunch.

Can Mexican Slow-cooked Beef be made in the slow-cooker? 

Yes! Follow the recipe up until step 3, then transfer the beef and onions to the slow-cooker. Add the remaining ingredients and cook on high for 4 hours or on low for 8 hours, or until the beef is tender and cooked through. Optional: remove the beef from the slow-cooker, and return the sauce to the stove to thicken for 15 minutes on high. Shred the beef using two forks and return to the sauce.

Watch how to make Mexican Slow-cooked Beef

If you enjoyed Mexican Slow-cooked Beef, I think you’ll love:

Mexican Pulled Pork Tacos Recipe
Mexican Beef Casserole Recipe 
Beef Burrito Bowls Recipe
Beef Quesadillas Recipe
Loaded Veggie Nachos Recipe

Mexican Slow-cooked Beef

Author: Nicole

4.8 from 18 votes

Pinterest Facebook Share on X Email

Share Print Save Saved!

Add to Shopping ListGo to Shopping List

Fall-apart Mexican Slow-cooked Beef in a rich, tomato sauce which can be served with just about anything – stuffed in burritos or crunchy tacos, piled on corn chips or, my favourite, loaded onto Mexican red rice.

Prep 15 minutes mins

Servings: 6

Ingredients

1x2x3x

• ▢ 1.5 kg 3 lb chuck (braising) steak, gravy beef or oyster blade (flat iron/butler’s steak) steak (any slow-cook beef, no need to dice)
• ▢ 2 tsp ground cumin
• ▢ 2 tsp dried oregano
• ▢ 2 tsp sweet paprika
• ▢ 2 tsp sea salt flakes
• ▢ 1 tsp freshly cracked black pepper
• ▢ 1 tsp onion powder
• ▢ 1 tsp garlic powder
• ▢ ⅓ cup 80 ml olive oil
• ▢ ¼ cup 60 ml water
• ▢ 1 large onion finely diced
• ▢ 3 garlic cloves finely chopped
• ▢ 2 tsp tomato paste concentrated tomato puree
• ▢ 400 g 14 oz crushed tomatoes
• ▢ 2 cups 500 ml beef stock (see note 1 about gluten-free)
• ▢ 1 tsp sugar
• ▢ Juice of 1 lime

SERVING SUGGESTION

• ▢ 1 x 250 g 8.8 oz Mexican-style microwave rice packet
• ▢ Coriander cilantro, tomato, and red onion salsa
• ▢ Freshly grated cheddar
• ▢ Sour cream
• ▢ Lime wedges
• ▢ Sriracha mayonnaise
• ▢ Diced avocado

Equipment

• ▢
  Staub Chistera
• ▢
  Tongs

Instructions

Cook Mode(keeps your screen active)

• Prep the beef – Place the beef in a bowl. Add the cumin, oregano, paprika, salt, pepper, onion powder, garlic powder and olive oil and use your hands to evenly coat the meat.
• Brown the beef – Heat a large, deep frying pan over medium heat and cook the beef in batches for 3–6 minutes until browned. Use 3 tablespoons of water to deglaze the pan as needed (if it starts getting sticky). Remove the beef from the pan and set aside.
• Add the remaining ingredients – Add the onion and garlic to the same pan and cook, stirring for 2–3 minutes.
• Add the tomato paste and stir it through before adding the crushed tomatoes, beef stock, sugar and lime juice.
• Slow-cook – Return the beef to the pan and bring to the boil, then reduce the heat to the lowest setting. Cook, covered, for 2 hours. (See note 2 for cooking in a slow-cooker.)
• Uncover and cook for a further 1 hour or until the beef can easily be shredded with two forks. If it can’t be shredded easily and it is still tough, continue cooking in 30 minute intervals. Add ½ cup (125 ml) of water if the sauce begins to thicken and catch on the bottom of the pan.
• Shred the beef – Remove the beef from the pan, transfer it to a large dish and shred with two forks.
• Thicken the sauce – Increase the heat to medium–high and allow the sauce to continue cooking on the stove to thicken, if desired, for 10–15 minutes.
• Serve – Drizzle the beef with the sauce and serve with your favourite sides. 

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Many beef stocks are gluten-free, but always read the label on the packet to be 100% sure.

Note 2 – To cook in a slow-cooker, follow the recipe up to and including step 3. Add the cooked beef, onion and garlic to the slow-cooker along with the remaining ingredients. Cook on low for 8 hours or until the beef falls apart with a fork. Optional: remove the beef from the slow-cooker, and return the sauce to the stove to thicken for 15 minutes on high. Shred the beef using two forks and return to the sauce.

MAKE AHEAD

Mexican Slow-cooked beef is perfect to make ahead of time, ready for when you need it. See the Leftover instructions below.

LEFTOVERS

Refrigerate for up to 3 days, or freeze the beef for up to 3 months in an airtight container. For best results, thaw completely in the fridge prior to reheating.

Tried this recipe?

Let us know how it was!

Course beef

Cuisine Mexican