Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Cooked rice, for serving
- Optional toppings: diced avocado, chopped cilantro, lime wedges, crumbled queso fresco
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Season the beef chunks with salt and pepper, and brown them in batches. Remove and set aside.
- Add the chopped onion to the pot, stirring until softened, about 5 minutes. Add the garlic and cook for another minute.
- Pour in the beef broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot—those bits are flavor gold!
- Stir in the diced tomatoes, chili powder, cumin, oregano, and smoked paprika. Return the beef to the pot and bring the mixture to a simmer.
- Reduce the heat to low, cover, and let it cook for about 2.5 to 3 hours, or until the beef is tender and shreds easily with a fork. This is the part where my kitchen fills with those cozy aromas that remind me of home.
- Once the beef is ready, shred it with two forks right in the pot, mixing it with the juices.
- Serve the beef over cooked rice, topping with your choice of avocado, cilantro, lime, and queso fresco. Each bowl is a personal masterpiece, much like our family meals growing up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Birria Beef Taco Bowls, recipe, cooking, food
