Slow cooked mexican beef

Get ready for a slow cooked stew that is packed with flavour! Perfect for a making a big batch when having friends or family over for dinner or meal prepping for yourself. All you need to do is to put all the ingredients in a pot and let it cook away while you focus on other stuff. My kind of cooking!

Gluten Free – Dairy Free

500g beef diced
1 red onion
2 cans of diced tomatoes (800g)
400 mushrooms
1 can kidney beans (250g)
2 oranges

Spice Mix:
1 tablespoon grounded paprika powder
1 tablespoon grounded smoked paprika
1 tablespoon cumin
1 tablespoon dried oregano
½ tablespoon garlic powder
½ tablespoon dried coriander
1 teaspoon white pepper
1 teaspoon cayenne pepper
Pink salt after taste


  1. Start by mixing all the spices together
  2. Place the beef in a bowl with half the spice mix. Toss together so all the meat is covered.
  3. Place a pot on high heat with some coconut oil in it
  4. Toss in the beef and the chopped onion. Fry it up until the beef got good colour, stir the whole time.
  5. Add both cans of tomatoes to the pot and when it start to boil, lower the heat and place the lid on.
  6. Let it cook for 5 hours. Stir in the pot now and then
  7. After the stew have been for a few hours, taste it and more of the spice mix after your preference.
  8. Add chop mushrooms and the kidney beans. Cut your oranges in half and squeeze both of them into the pot.
  9. Stir it all together and let it cook for 1 more hours but this time without the lid on. This will help to thicken it up

All done! Serve with either brown rice, quinoa or roasted sweet potato.

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