Mexican Slow Cooked Beef

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Mexican Slow Cooked Beef

Mexican Slow Cooked Beef

There is nothing more satisfying than a recipe you can make ahead to reheat and enjoy when you are wanting 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.  It can be used for just about anything. Burritos, nachos, tacos or as pictured served with rice and all of your favourite toppings. 

  • Total Time: 3hrs 45 min
  • Serves: 6 1x


Units Scale
  • 1.5kg chuck steak, gravy beef or oyster blade steak (any slow cook beef, no need to dice)
  • 2 tsp cumin
  • 2 tsp 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
  • 1/4 cup water
  • 1 large onion, finely diced
  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato paste
  • 400g crushed tomatoes
  • 2 cups beef stock
  • 1 tbsp white sugar
  • Juice of 1 lime

Serving suggestion: 

  • Steamed rice
  • Coriander, fresh tomato & red onion salsa
  • Cheese, grated
  • Sour cream
  • Lime wedges
  • Pink sauce (sriracha and mayonnaise mixed)
  • 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. Sir 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. Allow the sauce to continue cooking on the stove to thicken if desired for 10-15 minutes. Increase the heat to medium-high.
  9. Drizzle the beef with the sauce and serve.


SLOW COOKER – Follow the recipe up to 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.

MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Freeze for up to 3 months. 

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

5 Responses

    1. Hey Melissa, thank you so much for trying the recipe. I’m so sorry to hear the beef was tough! Gravy beef steaks are one of my favourite cuts to use for this recipe and I’m baffled by it being tough – even 2.5 hours of cooking is generally more than enough time if the beef has been seared first, but I go 3 hours in the recipe just to be safe. My only suggestion would be to cook it longer, at 15 minute intervals until soft enough to shred with a fork. If you have any leftovers, pop them on the stove top with 1 cup of water and cook longer until soft and falling apart. Hope that helps!

      1. Thanks so much Nicole! It actually turned out delicious.. might not have been as “fall apart” as I thought it might but I just had to cook it for longer and I could pull apart with forks.. .. maybe I didn’t sear it enough to start or wrong temp of stove..

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