This Beef Carnitas Recipe makes tender, flavorful Mexican-inspired beef using inexpensive stew meat, simple seasonings, and a Dutch oven. Slowly simmered with onion, garlic, beef broth, crushed red pepper, and a fresh orange wedge, the beef becomes deliciously tender and perfect for filling tacos, burritos, or rice bowls.
If you’re looking for an easy alternative to traditional pork carnitas, this stovetop beef version is a satisfying option. Instead of using a slow cooker or pressure cooker, the entire recipe is prepared in one Dutch oven, making it convenient for a hearty family dinner.
The recipe starts with two pounds of trimmed beef stew meat cut into one-inch pieces. Browning the beef with sautéed onion and garlic develops a savory foundation, while reduced-sodium beef broth keeps the meat moist as it simmers. A small amount of sugar balances the seasoning, and crushed red pepper adds gentle heat.
One ingredient that makes this recipe especially interesting is the unpeeled orange wedge. As the beef cooks, the orange adds a subtle citrus aroma that complements the rich meat and savory broth. The orange is removed before the cooking liquid is reduced.
A sturdy enameled cast-iron Dutch oven is especially useful for this recipe because it maintains steady heat during the long simmer.
After browning the beef, add the broth and seasonings, cover, and simmer for approximately 90 minutes, or until the meat is tender. Remove the orange wedge, then continue cooking uncovered for about eight minutes to reduce the remaining liquid and concentrate the flavor.
For serving, spoon the tender beef into warm corn tortillas and top with fresh cilantro, diced onion, salsa, avocado, or a squeeze of lime. You can also use it as a filling for burritos, quesadillas, or Mexican-inspired rice bowls.
Pair these beef carnitas with Easy Spanish Rice and Cheesy Refried Bean Casserole for a complete meal.
With affordable ingredients, simple stovetop preparation, and rich, savory flavor, this easy beef carnitas recipe is a versatile choice for taco night.
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Beef Carnitas
- Total Time: 1:50
- Yield: 4 1x
Ingredients
- Cooking spray
- 1 cup chopped onion
- 3 garlic cloves, crushed
- 2 pounds beef stew meat, trimmed and cut into 1-inch pieces
- 1 cup less-sodium beef broth
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 large unpeeled orange wedge
Instructions
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.
- Once the beef is fork-tender and the cooking liquid has reduced, remove the Dutch oven from the heat.
- For shredded beef carnitas, gently pull the tender meat apart using two forks, then toss it with the remaining cooking juices.
- For chunkier taco meat, leave the tender beef pieces intact.
- Serve immediately in warm tortillas with your favorite toppings.
Notes
- To freeze the carnitas, wrap them tightly in heavy-duty plastic wrap or foil, and place in a zip-top plastic freezer bag; they will keep in the freezer for up to three months.
- Prep Time: :20
- Cook Time: 1:30
- Category: Dinner
- Method: Stove Top
- Cuisine: Mexican