Healthy Cuban Beef Casserole
This hearty and healthy Cuban beef casserole features tender chunks of beef simmered in a flavorful tomato-based sauce, combined with brown rice for a satisfying meal.
Equipment
- Dutch oven
- slotted spoon
- 9x13 inch baking dish (optional)
Ingredients
Main Ingredients
- 1 ½ lbs lean beef stew meat
- 1 tbsp olive oil
- 1 large onion
- 1 green bell pepper
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup low-sodium beef broth
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- to taste Salt and freshly ground black pepper
- 2 cups cooked brown rice
- ½ cup (optional) chopped fresh cilantro
Instructions
Cooking Steps
- Heat olive oil in a Dutch oven over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
- Reduce heat to medium, add onion and bell pepper, and cook until softened. Stir in the minced garlic and cook for one more minute.
- Return the beef to the pot, then stir in diced tomatoes, tomato sauce, beef broth, apple cider vinegar, cumin, oregano, and smoked paprika. Season with salt and pepper.
- Bring to a simmer, then cover and cook on low for 1.5 to 2 hours, or until beef is tender, stirring occasionally.
- Preheat oven to 375°F (190°C). Stir the cooked brown rice into the beef mixture in the Dutch oven.
- Cover and bake for 20-25 minutes, or until the casserole is heated through and bubbling.
- Remove from the oven, let rest briefly, then garnish with fresh cilantro if desired and serve hot.
Notes
For best results, allow the casserole to cool slightly before serving; this helps the flavors meld and the sauce to thicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently on the stovetop or in the oven. This recipe can be easily doubled for a larger crowd or for meal prepping.