Barbacoa Marinated Stewing Beef

Prep Time
15 Minutes
Cook Time
30 Minutes

Served with rice, this tender beef barbacoa makes a tasty family dinner that everyone will love.


  • 2 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • 1 tbsp orange zest
  • 1 tbsp orange juice
  • 1 tbsp lime zest
  • 1 tbsp lime juice
  • 1 tbsp achiote powder or annatto powder
  • 1 tbsp ancho chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp each salt and pepper
  • 1/4 tsp cayenne pepper
  • 2 lbs. stewing beef
  • 1 onion, chopped
  • 2 tbsp finely chopped fresh thyme
  • 1 1/2 cups reduced-sodium beef broth, for cooking
  • 2 tbsp finely chopped fresh cilantro, for serving
  • Lime wedges, for serving
  • Rice, for serving



  1. Stir together tomato paste, vinegar, orange zest, orange juice, lime zest, lime juice, achiote powder, ancho chilli powder, cumin, garlic powder, oregano, salt, pepper, cayenne pepper. Toss seasoning mixture with stewing beef, onion and thyme.
  2. Seal using FoodSaver® VS3190X System according to appliance guidelines. Refrigerate for 24 hours, or freeze (thaw in refrigerator before cooking).
  3. Add barbacoa and beef broth to your Crock-Pot Express Multi-Cooker. Lock the lid. Select Pressure Cook/Manual setting on High Pressure for 30 minutes.
  4. When pressure cooking is complete, Quick Release the pressure.
  5. Shred meat with 2 forks and stir back into the sauce. Serve with cilantro and lime wedges over rice.


  • Use barbacoa beef in tacos or add beans and serve as a meaty chili
  • Alternatively, cook in Dutch oven in 160°C preheated oven for 2 1/2 to 3 hours or until very tender.

Nutrition Facts

Per 1/6 recipe


Calories 250

Total Fat 8g

Saturated Fat 3.5g

Cholesterol 115mg

Sodium 640mg

Carbohydrate 6g

Dietary Fiber 2g

Total Sugars 2g

Protein 38g

Vitamin D 0.1mcg

Calcium 40mg

Iron 4.2mg

Potassium 1150mg


Nutrition Claims

✔ Good source of iron

✔ Excellent source of potassium


Lunch And Dinner