Need to spice up your dinners and incorporate some veggies? Look no further as this bowl does both with delicious and flavorful stewed beef and cauliflower rice.
By Carmen Sturdy
I cannot get enough of this dish, 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.
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. 
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.
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Vibrant Mexican Beef Bowl
- Total Time: 225 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty beef stew meets vibrant cauliflower rice in this satisfying bowl. Perfect for a weeknight dinner or a casual get-together.
Ingredients
- 2 lbs (907 g) stewing beef
- 2 tsp olive oil
- 2 green peppers
- 6 tomatoes
- 3 medium onions
- 5 cloves garlic
- 2 tbsp cumin
- 2 tsp smoked paprika
- 2-2.5 cups (474-593 ml) beef stock
- 1 onion
- 1 small cauliflower
- 2 cups (474 ml) chopped tomatoes
- 1 tsp olive oil
- 1 tbsp lime juice
- pinch cayenne
- salsa
- grated cheese
- 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 3 hours, stirring every hour to ensure nothing sticks to the bottom. If after 2 hours it becomes too thick and begins to burn, add ¼-1/2 cup more beef stock.
- After 3 hours the beef should be falling 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, sauté 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 becomes tender but not mushy.
- Serve the beef and cauliflower rice with chopped cilantro and your toppings of choice.
Notes
- For richer flavor, brown the beef well before adding the other ingredients.
- To make this recipe ahead, prepare the beef stew a day in advance. Reheat gently before serving.
- Substitute chicken broth for beef broth for a lighter flavor profile.
- Prep Time: 20 minutes
- Cook Time: 205 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 8
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
What type of beef is best for the Vibrant Mexican Beef Bowl?
For the best results, use a cut like chuck roast or brisket, as they become tender and flavorful after the two-hour cooking process.
Can I substitute cauliflower rice with regular rice?
Yes, you can substitute cauliflower rice with regular rice, but keep in mind that the cooking time and method will differ; follow package instructions for cooking rice.
How can I adjust the spice level in the beef stew?
To adjust the spice level, you can add more or fewer spices like cumin or chili powder, or include fresh jalapeños to taste during cooking.
