Mexican Slow Cooked Beef

There is nothing more satisfying than a recipe you can make ahead to reheat and enjoy when all you want is to enjoy a relaxed, family weeknight dinner or a relaxing weekend get-together. This Mexican Slow Cooked Beef features fork-tender, fall-apart beef in a rich tomato sauce filled with fragrant Mexican flavours. I like to serve this with rice and fresh salsa, topped with cheese, sour cream, spicy mayonnaise and avocado, but the variations really are endless with this one! Change the toppings to suit your tastes, or try using the flavourful beef for burritos, nachos, or tacos. 

Can you make Mexican Slow Cooked Beef ahead of time?

Mexican Slow Cooked Beef can be refrigerated for up to 3 days. Freeze for up to 3 months.

Is Mexican Slow Cooked Beef suitable for leftovers?

Mexican Slow Cooked Beef leftovers can be refrigerated for up to 3 days and frozen for up to 3 months.

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Mexican Slow Cooked Beef

Mexican Slow Cooked Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

  • Total Time: 3 hrs 45 mins
  • Yield: 6 1x


  • 1.5 kg (3 lb) chuck steak, gravy beef or oyster blade steak (any slow cook beef, no need to dice)
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp paprika
  • 2 tsp sea salt flakes
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 4 tbsp olive oil
  • ¼ cup (60 ml) water
  • 1 large onion, finely diced
  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato paste
  • 400 g (14 oz) crushed tomatoes
  • 2 cups (480 ml) beef stock
  • 1 tbsp white sugar
  • Juice of 1 lime

Serving suggestion

  • Steamed rice 
  • Coriander/cilantro, fresh tomato & red onion salsa
  • Cheese, grated
  • Sour cream
  • Lime wedges
  • Pink sauce (sriracha and mayonnaise mixed together) 
  • Avocado cubes 


  1. Marinate the beef with the cumin, oregano, paprika, salt, pepper, onion powder, garlic powder and olive oil. Use your hands to ensure it is evenly coated.
  2. Heat a large, deep skillet on medium heat, and cook the beef in batches for 3-6 minutes until browned. Use 1/4 cup of water to deglaze the pan as needed (if it starts getting sticky). Set the beef aside.
  3. To the same pan, add the onions and garlic and cook, stirring, for 2-3 minutes.
  4. Stir through the tomato paste before adding the crushed tomatoes, beef stock, white sugar and lime juice.
  5. Return the beef to the pan. Bring to a boil and then reduce to the lowest heat setting. Cook for 2 hours, covered.
  6. Uncover, and cook for a further hour or until the beef can easily be shredded with two forks. If it can’t be shredded easily and is still tough, continue cooking in 30-minute intervals. Add 1/2 cup of water if the sauce begins to thicken and catch to the base of the pan.
  7. Remove the beef from the skillet, add it to a large dish and shred with two forks.
  8. If desired, allow the sauce to continue cooking on the stove to thicken for 10-15 minutes. Increase the heat to medium-high.
  9. Drizzle the beef with the sauce and serve with whatever you like from my serving suggestion above.



Follow the recipe up to and including step 3. Add the cooked beef, onion and garlic to the slow cooker along with the remaining ingredients. Cook on low for 8 hours or until the beef falls apart with a fork. Optional: remove the beef from the slow cooker, and return the sauce to the stove to thicken for 15 minutes on high. Shred the beef using two forks and return to the sauce.


Refrigerate for up to 3 days. Freeze for up to 3 months. 


Refrigerate for up to 3 days. Freeze for up to 3 months. 

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 3.5 hrs
  • Category: Beef
  • Method: Slow cooked
  • Cuisine: Mexican