Mexican · Dinner
Beef Stew Bowl
Beef sirloin chunks braise with tomato, chipotle, cumin and cinnamon in a light broth, finished with charred bell pepper and onion. Served over cauliflower rice instead of white rice to keep starch low. The stew stays rich in smoky chile flavor while trimming oil and fat for a lighter Mexican-style bowl.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
334Calories
36.2gProtein
13.4gFat
17.8gCarbs
7.6gSugar
5.1gFiber
625mgSodium
110mgChol
3.9gSat Fat
1120mgPotassium
90mgCalcium
4.3mgIron
2.6mcgVitamin B12
48mgVitamin C
Goes well with
Mexican Lager
local
Agua Fresca de Jamaica
international
low-calorie
protein-rich
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Trim beef sirloin and cut into 1-inch cubes. Pat dry with paper towel to encourage browning rather than steaming.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear beef cubes for 3–4 minutes, turning occasionally, until browned on most sides.
3
Sauté
Add onion, garlic, and bell pepper. Sauté over medium heat for 3 minutes until onion softens and turns translucent, then stir in cumin, cinnamon, and chipotle.
4
Simmer
Pour in canned tomatoes and beef stock. Bring to a boil, then reduce to low and simmer covered for 30 minutes until beef is fork-tender.
5
Plate
Steam cauliflower rice in a covered pan with water over medium heat for 4 minutes. Spoon stew over rice, top with cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 1 tsp1 tsp cumin
- 1/2 tsp1/2 tsp cinnamon
- 2 tbsp2 tbsp chipotle in adobo (about 1 chile with sauce)
- 2/3 cup80g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 11 bell pepper
- 2/3 cup160ml beef stock, low-sodium
- 2 tsp2 tsp olive oil
- 1 cup130g cauliflower rice
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
