Mexican · Dinner
Beef Stew Bowl (High-Protein)
Beef chuck and black beans simmer with tomato, cumin and chipotle until the meat shreds easily, producing a thick, smoky Mexican-style stew ladled over rice with avocado and queso fresco. The bean addition and larger meat portion push protein well past a standard stew while keeping the braise homestyle and warming.
$5
20 minsPrep
105 minsCook
125 minsTotal
MediumLevel
Nutrition per serving
693Calories
53.6gProtein
32.8gFat
52.3gCarbs
8.4gSugar
13.6gFiber
1198mgSodium
133mgChol
10.9gSat Fat
1680mgPotassium
230mgCalcium
7.2mgIron
3.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut beef chuck into 1-inch cubes and pat dry; season with salt and pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear beef 4–5 minutes per side until deeply browned, working in batches.
3
Bloom
Add onion and garlic to the pot; sauté over medium heat 3–4 minutes until translucent, then stir in cumin, paprika, chipotle, dried chili, and tomato.
4
Braise
Pour in beef stock, return beef to pot, bring to a boil, then reduce to low, cover and braise 90 minutes until beef shreds easily.
5
Build
Stir in black beans and simmer uncovered over medium-low heat 10 minutes until sauce thickens, remove dried chili, taste and adjust seasoning.
6
Plate
Spoon warm rice into a bowl, ladle beef stew over top, then garnish with avocado, queso fresco, cilantro and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g beef chuck
- 22 onion, medium (180g)
- 4 cloves4 cloves garlic
- 2 tsp10g cumin, ground
- 1 cup240g canned crushed tomato
- 2 tsp2 tsp chipotle in adobo, plus 1/2 tsp sauce
- 1 cup180g black beans, cooked
- 1 tsp1 tsp smoked paprika
- 22 dried chili
- 2 cup480ml beef stock
- 2 tbsp30ml olive oil
- 2/3 cup130g white rice, cooked
- 11 avocado
- 2 oz56g queso fresco
- 2 tbsp2 tbsp cilantro
- 11 lime
- Salt and black pepper to taste
