This Mexican pulled beef is juicy and rich, and slow cooked until it just falls apart. It takes minutes to prepare and then you leave the oven to do the work for you. It is a recipe that I love to cook a big batch of, and then enjoy in various ways throughout the week or freeze for those busy weeks.
This slow cooked beef in a rich tomato sauce flavoured with Mexican spices is meltingly tender and just falls apart, and is a recipe we love to make for a family dinner, as well as when we have friends to visit. Using a cheaper cut of meat like chuck steak or another cut of stewing beef makes it is a wonderful way to enjoy beef on a budget.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Beef – use a cut of beef like chuck steak or stewing beef that benefits from a long slow cooking.
- Spices – the spice list may seem long, but it is made up of spices that are commonly used in many dishes it and takes just minutes to mix together.
- Lime – this is optional, however the sharp lime juice cuts through the richness of the meat so I do recommend adding it.
Serving Ideas
This pulled beef recipe is so versatile! Here are a few ways we love to serve it:
- Spooned over rice with slices of cucumber and cubed avocado.
- Nachos – spread the pulled beef over corn chips, sprinkle with cheese and bake. Mix in cubed capsicum / pepper or sweetcorn with the pulled beef, and add drained tinned black beans or kidney beans to make the beef go further.
- Tacos – spoon into tortillas and top with grated cheese and shredded lettuce.
- In bread buns as pulled beef burgers.
- On a pizza – this is a great way of using up a small amount of shredded beef.
Make ahead/storage
- Fridge – This pulled beef keeps in the fridge in an airtight container for up to 3 days.
- Freeze – You can freeze the beef for up to 4-6 weeks. The beef continues to absorb the sauce as it sits, creating a dryer recipe to freeze, and I find that it become freezer burnt quicker than a beef stew that has a lot of sauce.
Why not try…
If you are a fan of stewing beef recipes, have a look at these:
Slow Cooked Mexican Pulled Beef
Author: Robyn
This flavour-packed slow cooked pulled beef recipe is rich and meltingly tender. It is great for batch cooking and freezer friendly too.
Gluten Free
Equipment
- large Dutch oven or heavy based oven-proof pan with lid
Ingredients
Spice Mix
- ¼-½ teaspoon chilli powder * see notes below
- 2 teaspoons paprika
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Beef
- 1-2 tablespoons olive oil
- 1 kg chuck steak or other stewing beef such as brisket
- 1 onion roughly chopped
- 4 cloves garlic minced
- 1 tablespoon tomato puree / tomato paste
- 750 ml chicken stock or vegetable stock
- 400 g tin crushed tomatoes
- 1 teaspoon brown sugar optional
- 2 bay leaves
- 1 tablespoon lime juice
To serve (optional)
- cooked rice
- fresh coriandar
- avocado diced
Instructions
Make The Spice Mix
- Mix the chilli powder, paprika, smoked paprika, dried oregano, ground cumin, ground coriander, garlic powder, onion powder salt and black pepper together.
- Cut the beef into large cubes and sprinkle with the spice mix. Stir well to coat.
Cook The Beef
- Preheat the oven to 160℃ fan / 180℃ / 356 ℉.
- Heat 1 tablespoon oil in a heavy based pan and brown beef on all sides, in batches. Once brown, remove to a plate.
- Add the other tablespoon of oil if needed, and cook the onion in the same pan over a medium heat for 5-7 minutes, until soft. Add a splash of water if the onion / bits of beef spice mix are catching.
- Add the garlic and cook 1 minute then add the tomato puree / paste and any of the remaining spice mix if you have it, and cook for 30 seconds.
- Pour in the stock and tomatoes and add the brown sugar and bay leaves. Return the beef to the pan along with any juices and bring to the boil.
- Put the lid on. Place the beef in the preheated oven for 3-3½ hours, until the beef is tender.
- Shred the beef with two forks, stir through the lime juice, and serve.
- Store any leftovers in the fridge for up to 3 days, covered. Freeze for up to 4-6 weeks.
Notes
*Chilli powder quantity – ¼ teaspoon provides a slight kick that isn’t too noticeable but adds a nice heat. ½ teaspoon – you notice the kick! My son still ate it when I tested it, but he likes spicy foods.
Nutrition based on 8 servings.
Serving Idea: We like to serve the pulled beef spooned over rice with cubed avocado and sliced cucumber on the side for a simple dinner, but you can use it in tacos, on nachos, in wraps, to make burgers…it can make so many different dinners!
INGREDIENT NOTES
- Beef – use a cut of beef like chuck steak or stewing beef that benefits from a long slow cooking.
- Spices – the spice list may seem long, but it is made up of spices that are commonly used in many dishes it and takes just minutes to mix together.
- Lime – this is optional, however the sharp lime juice cuts through the richness of the meat so I do recommend adding it.
Nutrition
Calories: 355kcalCarbohydrates: 11gProtein: 27gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 88mgSodium: 575mgPotassium: 759mgFiber: 2gSugar: 5gVitamin A: 665IUVitamin C: 7mgCalcium: 62mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Spice Mix
- ¼-½ teaspoon chilli powder * see notes below
- 2 teaspoons paprika
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Beef
- 1-2 tablespoons olive oil
- 1 kg chuck steak or other stewing beef such as brisket
- 1 onion roughly chopped
- 4 cloves garlic minced
- 1 tablespoon tomato puree / tomato paste
- 3 c chicken stock or vegetable stock
- 400 g tin crushed tomatoes
- 1 teaspoon brown sugar optional
- 2 bay leaves
- 1 tablespoon lime juice
To serve (optional)
- cooked rice
- fresh coriandar
- avocado diced
Instructions
Make The Spice Mix
- Mix the chilli powder, paprika, smoked paprika, dried oregano, ground cumin, ground coriander, garlic powder, onion powder salt and black pepper together.
- Cut the beef into large cubes and sprinkle with the spice mix. Stir well to coat.
Cook The Beef
- Preheat the oven to 160℃ fan / 180℃ / 356 ℉.
- Heat 1 tablespoon oil in a heavy based pan and brown beef on all sides, in batches. Once brown, remove to a plate.
- Add the other tablespoon of oil if needed, and cook the onion in the same pan over a medium heat for 5-7 minutes, until soft. Add a splash of water if the onion / bits of beef spice mix are catching.
- Add the garlic and cook 1 minute then add the tomato puree / paste and any of the remaining spice mix if you have it, and cook for 30 seconds.
- Pour in the stock and tomatoes and add the brown sugar and bay leaves. Return the beef to the pan along with any juices and bring to the boil.
- Put the lid on. Place the beef in the preheated oven for 3-3½ hours, until the beef is tender.
- Shred the beef with two forks, stir through the lime juice, and serve.
- Store any leftovers in the fridge for up to 3 days, covered. Freeze for up to 4-6 weeks.
Notes
*Chilli powder quantity – ¼ teaspoon provides a slight kick that isn’t too noticeable but adds a nice heat. ½ teaspoon – you notice the kick! My son still ate it when I tested it, but he likes spicy foods.
Nutrition based on 8 servings.
Serving Idea: We like to serve the pulled beef spooned over rice with cubed avocado and sliced cucumber on the side for a simple dinner, but you can use it in tacos, on nachos, in wraps, to make burgers…it can make so many different dinners!
INGREDIENT NOTES
- Beef – use a cut of beef like chuck steak or stewing beef that benefits from a long slow cooking.
- Spices – the spice list may seem long, but it is made up of spices that are commonly used in many dishes it and takes just minutes to mix together.
- Lime – this is optional, however the sharp lime juice cuts through the richness of the meat so I do recommend adding it.
Nutrition
Calories: 355kcalCarbohydrates: 11gProtein: 27gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 88mgSodium: 575mgPotassium: 759mgFiber: 2gSugar: 5gVitamin A: 665IUVitamin C: 7mgCalcium: 62mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Spice Mix
- ¼-½ teaspoon chilli powder * see notes below
- 2 teaspoons paprika
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Beef
- 1-2 tablespoons olive oil
- 1 kg chuck steak or other stewing beef such as brisket
- 1 onion roughly chopped
- 4 cloves garlic minced
- 1 tablespoon tomato puree / tomato paste
- 3 c chicken stock or vegetable stock
- 14 oz can crushed tomatoes
- 1 teaspoon brown sugar optional
- 2 bay leaves
- 1 tablespoon lime juice
To serve (optional)
- cooked rice
- fresh coriandar
- avocado diced
Instructions
Make The Spice Mix
- Mix the chilli powder, paprika, smoked paprika, dried oregano, ground cumin, ground coriander, garlic powder, onion powder salt and black pepper together.
- Cut the beef into large cubes and sprinkle with the spice mix. Stir well to coat.
Cook The Beef
- Preheat the oven to 160℃ fan / 180℃ / 356 ℉.
- Heat 1 tablespoon oil in a heavy based pan and brown beef on all sides, in batches. Once brown, remove to a plate.
- Add the other tablespoon of oil if needed, and cook the onion in the same pan over a medium heat for 5-7 minutes, until soft. Add a splash of water if the onion / bits of beef spice mix are catching.
- Add the garlic and cook 1 minute then add the tomato puree / paste and any of the remaining spice mix if you have it, and cook for 30 seconds.
- Pour in the stock and tomatoes and add the brown sugar and bay leaves. Return the beef to the pan along with any juices and bring to the boil.
- Put the lid on. Place the beef in the preheated oven for 3-3½ hours, until the beef is tender.
- Shred the beef with two forks, stir through the lime juice, and serve.
- Store any leftovers in the fridge for up to 3 days, covered. Freeze for up to 4-6 weeks.
Notes
*Chilli powder quantity – ¼ teaspoon provides a slight kick that isn’t too noticeable but adds a nice heat. ½ teaspoon – you notice the kick! My son still ate it when I tested it, but he likes spicy foods.
Nutrition based on 8 servings.
Serving Idea: We like to serve the pulled beef spooned over rice with cubed avocado and sliced cucumber on the side for a simple dinner, but you can use it in tacos, on nachos, in wraps, to make burgers…it can make so many different dinners!
INGREDIENT NOTES
- Beef – use a cut of beef like chuck steak or stewing beef that benefits from a long slow cooking.
- Spices – the spice list may seem long, but it is made up of spices that are commonly used in many dishes it and takes just minutes to mix together.
- Lime – this is optional, however the sharp lime juice cuts through the richness of the meat so I do recommend adding it.
Nutrition
Calories: 355kcalCarbohydrates: 11gProtein: 27gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 88mgSodium: 575mgPotassium: 759mgFiber: 2gSugar: 5gVitamin A: 665IUVitamin C: 7mgCalcium: 62mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!