skinnymixer's Mexican Beef
skinnymixer's Mexican Beef

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skinnymixer's Mexican Beef

skinnymixer's Slow Cooked Mexican Beef

5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Cook Time: 2 hours 15 minutes
Marinating time: 6 hours
Total Time: 2 hours 15 minutes
Servings: 10
Calories: 255kcal


Meat Marinade

  • 1 clove garlic - peeled
  • 1/2 large red chili
  • 20 g lime or lemon juice
  • 2 tsp Mexican Spice Mix - (see related recipe)
  • pinch salt

Beef Ingredients

  • 1 kg gravy beef - medium cubes
  • 1 brown onion - peeled, halved
  • 50 g olive oil or ghee
  • 1 ardmona tin chopped tomatoes
  • 20 g tomato paste
  • 15 g vegetable stock concentrate
  • 2 tablespoons Mexican Spice Mix
  • 1 large red capsicum - sliced


Marinating Instructions

  • Add garlic and chili to mixer bowl, chop for 3 sec/speed 6/MC on.
  • Add lime juice, seasoning, salt and meat and combine for 5 sec/speed 3/reverse/MC on.
  • Remove from bowl and marinate meat for a minimum of 3 hours - overnight. If you havent got time, you can skip the marinating time but it is highly recommended!

Cooking instructions

  • Preheat oven to 150°C or 300°F, fanforced.
  • Add onion to mixer bowl, chop for 3 sec/speed 6/MC on. Scrape bowl down.
  • Add oil to mixer bowl and cook for 6 min/steaming temp/speed 1/MC OFF.
  • Add tin tomato, tomato paste, vegetable stock concentrate and mexican spice mix. Cook for 8 min/steaming temp/speed 2/MC ON.
  • Blend slowly up to 10 sec/speed 10/MC on. Some machines may require the mixture to cool a little before blending.
  • Transfer tomato sauce and the reserved marinated meat to a casserole dish, cover with alfoil and cook in the oven for 2 hours.
  • Remove alfoil, stir through capsicum and cook for a further 20 minutes on 200°C or 400°F.


If you would like to finish this off in the slow cooker, prepare up to step 6 of the recipe and transfer to slow cooker, cook on low for 7 hours.
For a HCG P2 version, skip step 3 (omitting the oil and capsicum).
Can be served many ways: on a bed of lettuce, with sour cream, cheese, and avocado for a LCHF dinner. Nachos, enchiladas etc etc
Bellini Users
Use blunt blade for this recipe
Marinating instructions
At step 2 do this step in the bowl you'll be marinating in, so as to avoid overloading your machine with too much meat.
Cooking instructions
No changes should be required
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 120g | Calories: 255kcal | Carbohydrates: 8.8g | Protein: 24.7g | Fat: 13g | Saturated Fat: 3.8g | Sodium: 320mg | Sugar: 3.1g


  1. 5 stars
    Hubby,3 year old and 7 month old ate seconds and thirds of this! I’ve never seen the kids shovel food in like tonight. Iy was very satisfying!
    Glad I doubled the beef. Plenty of sauce. Used top side steak. Left the chilli out. Totally recommend!

  2. Perfect! I followed your slow cooker instructions and my family were blown away. This is packed full of flavour. I served mine on a bed of fresh baby spinach topped with avocado and sour cream & a side of lime.

  3. OMG. I typed gravy beef in the search bar and this came up. I misread the bit about marinading and slow cooking in the oven but cooked the meat for an hour at 100 degrees in the Bellini. Eaten by all including the fusspots. Served with brown rice, lettuce, tomatoes, cucumber, jalepenos and cheese. Thanks for another great recipe.

  4. Absolutely devine recipe. I made it tonight and served it with lettuce, tomato, avocado, cheese and sour cream. My new favourite Mexican dish. I can’t wait for ALToM. Thank you for another awesome recipe. x

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