Taco Tuesday, you have been replaced! If you’re looking for a naturally gluten-free dish, Mexican Stewed Beef Bowls are a perfect choice. Delicious and full of flavor, this melt-in-your-mouth meal pairs well with chips, guac and a margarita on the rocks.

Prep time: 15 minutes
Cook time: 3 hours
Serves 4

Ingredients:

  • 2 lb. stew beef, cubed
  • 2 tsp. olive oil
  • 30 oz. red beans, rinsed and drained
  • 2 green peppers, diced
  • 2 cups tomatoes, diced
  • 1 1/2 cups yellow onions, diced
  • 4 garlic cloves, minced
  • 2 Tb. cumin
  • 2 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. oregano
  • 3 cups beef stock
  • 2 cups rice

Toppings:

  • Avocado
  • Fresh cilantro
  • Jalapeños
  • Lime

Directions:

  • 1

    In a large pot over medium heat, brown beef in olive oil for 2 to 3 minutes.

  • 2

    Add beans, green peppers, tomatoes, onion, garlic, spices and beef stock. Stir to combine.

  • 3

    Cover pot and reduce heat to low for 2 hours, stirring once every 30 minutes.

  • 4

    Remove the lid and cook for an additional hour. When ready, beef should be tender and fall apart easily.

  • 5

    About 30 to 40 minutes before serving, prepare rice according to package directions.

  • 6

    While rice cooks, prepare toppings.

  • 7

    In a bowl, serve rice and beef side-by-side and allow everyone to top their dish individually.

Notes:

To make this dish grain-free, replace rice with riced cauliflower. If you prefer whole grains, choose brown rice or quinoa instead of white rice.

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