Taco Stewed Beef

This hearty stewed beef has all the flavour of your family favourite taco meat but will make 3 meals out of one pot! You can enjoy one meal and freeze the beef for later. The unique sauce is thickened with time and cornmeal for a wonderful toasty corn flavour that is perfect for taco-inspired meals. Look for stewing beef on sale or a boneless roast to cut into pieces for an economical meal choice.

Taco Stewed Beef

This hearty stewed beef has all the flavour of your family favourite taco meat but will make 3 meals out of one pot!

5 from 1 vote

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Course: Marinade

Preparation: Stewed

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 12 (3 meals of 4 servings each)

Author: Emily Richards

Ingredients

• 3 lb stew beef cubes, cut into 1 inch/2.5 cm chunks
• 3 Tbsp cornmeal
• 3 Tbsp chili powder, divided
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup canola oil, divided (approx)
• 1 1/2 cups beef broth, divided
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 Tbsp dried oregano
• 1 Tbsp ground cumin
• 1 1/2 cups tomato sauce
• 1 Tbsp cider vinegar
• 1/2 tsp cayenne

Imperial – Metric

Instructions

• In a large bowl, toss beef cubes with cornmeal, 1 tbsp (15 mL) of the chili powder, salt and pepper to coat.In a large wide saucepan, heat 2 tbsp (30 mL) of the oil over medium high heat and brown beef in batches, adding oil as necessary. Remove beef to a plate. Reduce heat to medium and add 1 cup (250 mL) of the beef broth. Bring to a simmer and cook, scraping up brown bits from pan and until reduced slightly.
• Add onions and garlic and cook for about 5 minutes or until starting to soften and thicken. Stir in remaining chilli powder, oregano and cumin; cook stirring for about 2 minutes. Return beef and accumulated juices to saucepan. Add tomato sauce, remaining beef broth, vinegar and cayenne into saucepan and bring to a simmer. Cover and cook on low, stirring occasionally for about 2 hours or until beef is tender. Uncover and simmer gently, stirring often for about 10 minutes or until thickened. Let cool slightly and divide mixture into about 2 cup (500 mL) portions.

Video

Notes

Tacos:

2 cups (500 mL) taco Stewed Beef, heated

8 to 10 hard taco shells

Shredded lettuce

Diced tomato

Shredded cheese

Sour cream

Diced Avocado or guacamole

Divide taco stewed beef among shells and top with your favourite toppings!

Burritos:

1 cup (250 mL) cooked rice (great place to use up leftover rice)

1 cup (250 mL) canned black beans, drained and rinsed

1/4 cup (60 mL) canned chopped green chilies or pickled jalapeno peppers

2 cups (500 mL) taco Stewed Beef, heated

1 cup (250 mL) shredded cheddar or Monterey Jack cheese

4 large (12 inch/30 cm) flour tortillas

In a large bowl, combine rice, beans and green chilies. Divide among tortillas and top with taco stewed beef and cheese, if using. Fold over one side and then two ends and roll up. Repeat with all tortillas. Place burritos on a small baking sheet and warm through in a 350ºF (180ºC) oven for about 20 minutes or until light golden and hot inside.

Taco Lasagna:

6 dry lasagna pasta sheets

2 cups (500 mL) taco Stewed Beef, heated

1 3/4 cups (425 mL) salsa

1 1/2 cups (375 mL) shredded cheddar mozzarella mix

In a large pot of boiling salted water, cook lasagna sheets for about 10 minutes or until al dente. Drain and rinse well under cold water. Lay out lasagna sheets onto a clean tea towel. Cut them in half. Lightly coat an 8-inch (20 cm) square baking dish with cooking spray. Spread 1/3 cup (75 mL) of salsa on bottom of baking dish. Top with 3 pieces of lasagna. Spread another 1/3 cup (75 mL) of salsa and 1/3 of the stewed beef. Sprinkle with 1/3 cup (75 mL) of the cheese. Repeat layers twice. Top with remaining lasagna sheets and remaining salsa and cheese. Cover with foil and bake in a 350ºF (180ºC) oven for 45 minutes. Uncover and bake for about 15 minutes or until cheese is melted and sides are bubbly.

Nutrition Facts

Taco Stewed Beef

Serving Size

 

1 Taco Stewed Beef only

Amount per Serving

Calories

255

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

7

g

Cholesterol

 

70

mg

23

%

Sodium

 

468

mg

20

%

Potassium

 

596

mg

17

%

Carbohydrates

 

7

g

2

%

Fiber

 

2

g

8

%

Sugar

 

2

g

2

%

Protein

 

27

g

54

%

Vitamin A

 

791

IU

16

%

Vitamin C

 

4

mg

5

%

Calcium

 

53

mg

5

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.