Delicately Shredded Beef Stew Meat Tacos: A Flavorful Twist On Taco Night

Posted on

This recipe isn’t your grandma’s beef stew – it’s a flavor-packed fiesta destined to transform your taco nights! We’re taking tender, slow-cooked beef stew meat and turning it into the perfect taco filling, bursting with juicy goodness and infused with a symphony of spices.

This recipe is not only delicious, but it’s also incredibly versatile. You can customize the spice level to your preference, add your favorite taco toppings, and even use leftover stew meat for burritos, nachos, or enchiladas.

Mexican Shredded Beef Recipe
Mexican Shredded Beef Recipe

Let’s dive into the simple ingredients and easy directions to create this crowd-pleasing taco masterpiece!


2 lbs beef chuck roast, cut into 1-inch cubes

  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 jalapenos, seeded and diced (adjust for desired spice level)
  • 1 green bell pepper, chopped
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can diced tomatoes with fire-roasted chiles (optional, for extra smokiness)
  • 2 cups low-sodium beef broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper (optional)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh cilantro, for garnish (optional)

  • Directions:

    1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the beef cubes and brown them on all sides, about 5-7 minutes per side.
    2. Remove the browned beef from the pot and set aside. Add the chopped onion, garlic, jalapenos, and bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
    3. Stir in the crushed tomatoes, diced tomatoes (if using), beef broth, chili powder, cumin, paprika, oregano, cayenne pepper (if using), and bay leaf. Bring to a boil, then reduce heat to low.
    4. Return the browned beef cubes to the pot. Season with salt and freshly ground black pepper to taste. Cover the pot and simmer for 1.5-2 hours, or until the beef is fork-tender.
    5. Once the beef is cooked through, remove the bay leaf. Shred the beef with two forks directly in the pot, or transfer it to a cutting board and shred it before returning it to the pot.
    6. Taste and adjust seasonings as needed. Let the stew simmer for an additional 10 minutes to allow the flavors to meld.
    7. Serve the shredded beef stew meat on warmed tortillas with your favorite taco toppings, such as shredded cheese, chopped onion, chopped cilantro, salsa, sour cream, guacamole, and avocado slices. Enjoy!

    Nutrition Facts:

    (Please note that nutrition facts will vary depending on the specific ingredients used. This is an approximate estimation per serving.)

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 80mg
  • Sodium: 500mg
  • Carbohydrates: 20g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 40g

  • Conclusion:

    This easy and flavorful beef stew meat recipe is a guaranteed crowd-pleaser! It’s perfect for busy weeknights when you need a quick and satisfying meal, and the leftovers are just as delicious. With endless customization options, this recipe is a true kitchen staple. So ditch the boring taco routine and elevate your next taco night with this flavor-packed fiesta!

    Frequently Asked Questions (FAQs):

    1. Can I use a different cut of beef?

    Yes, you can! While chuck roast is a great choice due to its marbling and affordability, other options include rump roast, sirloin tip roast, or even leftover pot roast. Just keep in mind that cooking times may vary slightly depending on the cut of beef you choose.

    2. How can I make this recipe in a slow cooker?

    Absolutely! Brown the beef as directed in step 1. Then, add all ingredients (except for the cilantro) to your slow cooker and stir to combine. Cook on low for 8-10 hours, or on high for 4-6 hours, or until the beef is fork-tender. Shred the beef directly in the slow cooker and serve as directed.