Dutch Oven Carne Asada (Paleo) is a popular Mexican-seasoned dish, with its savory marinated and roasted beef and delicious aromas. The Dutch oven method is such an easy way to prepare tender beef, with only 30 minutes of hands-on time. Adults and toddlers alike love its mild yet savory flavors and the fact that they can eat it as finger food!
Carne Asada is so versatile and easy to prepare, whether as a standalone dish or as part of another recipe, such as Carne Asada-Butternut Squash Enchiladas.
If you have thought cooking carne asada was difficult, you'll love how easy it is cooked low and slow like this!
For more amazing dishes with the Dutch oven roasting technique, Dutch Oven Lemon Mustard Chicken, Marrakesh Lamb Korma and Dutch Oven Irish Pork Stew are must-tries.
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🫕 Why we love baked Carne Asada
- Flavorful and tender meat: The Dutch oven cooking method is perfect for carne asada because it allows the meat to cook slowly and evenly, resulting in a fork-tender, juicy texture. The marinated beef absorbs all the flavors and aromas of the spices, herbs and vegetables, creating a mouthwatering and irresistible taste.
- Great for grass-fed beef: The Dutch oven is the perfect cooking method for grass-fed beef, which is leaner than conventional, and otherwise can come out dry. The long, slow roasting tenderizes the muscle fibers, retains the good omega-3 fatty acids and makes for great flavor.
- Easy recipe: This Carne Asada recipe requires minimal effort and preparation and simple ingredients - it's particularly great for beginning Paleo cooks. Once you've marinated the beef, all you have to do is sear it in the Dutch oven, cover, and let it cook low and slow for a few hours.
- Versatile: It can be customized from mild to spicy, and it pairs well with a wide range of sides, such as roasted vegetables, rice, beans, or salad. You can serve it as a standalone dish or use it as a filling for tacos, burritos, or enchiladas.
- Toddler-friendly: This carne asada is one of my most kid-requested recipes. In general, my grandkids enjoy mexican recipes and seasonings.
🌰 🥒What you will need for Dutch Oven Carne Asada
- Beef: Flank steak is the authentic cut of beef for Carne Asada and it is typically grilled. But grass fed beef can come out dry when grilled, and the Dutch oven keeps the meat tender. You can use different cuts of beef with this method such as skirt steak. I have had success with less expensive beef stew meat for a flavorful carne asada at a lower cost - but the beef shreds are shorter.
- Vegetables: Bell peppers and onions add flavor to the meat and get flavored with the meat juices. Toddlers who otherwise might not eat these vegetables enjoy them cooked this way, I think because they caramelize.
- Spices: The herbs and spices for this recipe are pantry staples in my kitchen, and I buy them in bulk from Natural Grocers (where they are always organically grown) or Sprouts (where they often are). More food shopping tips here.
- Oil: I use avocado oil for this recipe because it is a neutral oil that is safe to be heated.
Steps in making this recipe
- Step 1.
Prepare the dry rub. Since you are making the spice mixture yourself you can customize the marinade ingredients yourself with extra chili powder, or cumin, or whatever you prefer. Omit the coconut sugar for a sugar-free rub. Double the recipe if using 2 pounds of beef.
- Step 2.
Rub the spices into the beef pieces and sear them in a little avocado or coconut oil. Transfer the beef to a plate. Don’t worry about the brown bits left in the pan - they are a flavor treasure and they’ll get incorporated into the vegetables next.
- Step 3.
Swirl a little more oil into the pan and saute the sliced vegetables for a couple of minutes - just long enough to flavor the oil. You don’t need to cook the vegetables until they’re completely tender - that will happen during the slow-roasting.
- Step 4.
Add a little broth, about ½ cup, just enough to loosen the brown bits and then push all the vegetables to the sides of your Dutch Oven.
- Step 5.
Return the meat to the pan: layer the meat in the center of the vegetables and add enough stock to nearly cover the meat. Depending on how much meat you are using, you may need more than 2 cups total.
- Step 6.
Bake at 325 degrees F, then turn off the oven without opening it, leaving the Dutch oven inside. No peeking!
- Step 7.
Remove the pan from the oven and check the thickest portion with an instant-read thermometer to be sure the beef has cooked to 145 degrees F. Shred the beef with two forks. It should be very easy to shred. Even if there seems to be extra liquid, don’t drain it off - it will get absorbed and keep the meat tender.
Beth's Kitchen Savory Tip
To maximize flavor, start savory dishes by sautéing (cook with a little oil in an open skillet) a mirepoix (which usually has at least onions and garlic). Sauteing will flavor the oil, which will flavor in the dish.
🌰 Recipe Variations
- Carne Asada Street Tacos: Serve the shredded beef as a filling for soft or crispy Paleo tacos using cassava tortillas. Top with chopped onions (try these Pickled Red Onions), cilantro, shredded cabbage, and salsa of your choice. Serve with refried beans for a Paleo-friendly meal, or without if you are not eating beans.
- Carne Asada Fajitas: Serve the shredded beef with freshly sautéed bell peppers and onions. Add a dollop of sour cream and guacamole for a deliciously creamy finish.
- Carne Asada "Rice" Bowls: Layer cooked rice or cauliflower rice, black beans (optional), the shredded beef, and your favorite toppings, such as avocado, salsa, and cheese. This dish is healthy, filling, and perfect for meal prep.
- Carne Asada Salad: Toss mixed greens, cherry tomatoes, sliced beef, and avocado with the avocado-lime crema found here. Add some cassava tortilla strips for crunch and enjoy a light and refreshing meal.
- Carne Asada Fries: Serve the shredded beef over potato or Sweet Potato Fries, and top with avocado, pico de gallo salsa and black beans.
Best tools for making Baked Carne Asada
Dutch Oven - mine is made by Lodge and I love it
Knives - My favorites are Henckels, some of which I've had for a decade
Cutting Board - I have a favorite wooden one I use to cut the vegetables; if you decide to cut the meat rather than shred it with forks, you'll need a separate board.
Recipe FAQ
In this slow-roasting recipe, you only need to marinate the beef for the time it takes you to prepare the vegetables. The beef will continue to take on flavor as it bakes.
Traditionally Carne Asada is made using flank steak or skirt steak, and both come out great with this slow-roast method. The less expensive stew beef comes out very well this way too.
Carne asada heats very well although be careful not to overcook, which could make the meat tough. Start with 30 seconds in the microwave, stir and then another 30 seconds. Or warm it in a covered saucepan until as warm as you like. It's tender enough to serve cold, as well.
I have been experimenting with being lazy and not searing the beef. If you make the recipe with flank steak I think the flavor is better if you sear, but with stew beef I think that not searing is fine.
Like other cooked meats, store refrigerated in an airtight container for no more than 3 days, and frozen for no longer than 1 month.
If you make and love this recipe, please leave a ★★★★★ review! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
Beth
Want more GF and Paleo recipes? Try these!
Dutch Oven Carne Asada - Paleo
Equipment
- Dutch Oven or oven-safe stew pot
- Good knives
- Cutting Boards
Ingredients
Dry Rub (per pound of meat)
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon coriander
- 1 teaspoon pink sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon coconut sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper or to taste
Beef
- 1 pound flank steak can use skirt, or flat iron steak; London broil also works but is leaner; preferably pastured
- 3 tablespoons avocado oil
- 2 cups beef stock
- 1 onion peeled and sliced
- 1 red bell pepper seeded and cut into strips
- 1 yellow bell pepper seeded and cut into strips
Instructions
- In a small bowl, combine the ingredients for the dry rub. Set aside. If the cut of beef doesn’t fit into your Dutch oven, cut it into smaller pieces.
- Preheat oven to 325 F.
- Work the dry rub into all surfaces of the steak well. Swirl a little oil into your dutch oven (or any oven-safe stockpot or enameled braiser), heating over medium-high heat until shimmering. Sear the steak on both sides until a dark crust forms, about 3 minutes per side. Transfer the meat to a plate.
- Swirl in about ½ tablespoon more oil. Add onions and peppers, stirring to cook for 2-3 minutes. Pour in ½ cup stock, stirring to loosen the browned bits on the bottom. Push the vegetables to each side to make room for the steak in the center.
- Lay the meat in the pan between the vegetables. Pour in the remaining 1 ½ cups stock, which should rise to the top of the steak without covering it completely.
- Cover the pan with foil, then the lid of the pot. Place in oven, and bake for 2 ½ hours. Turn off the oven and allow the meat to continue to cook for another 30-60 minutes without opening the lid. (see note 1)
- Remove from oven and shred steak in the pan with two forks, being sure to stir the shredded meat and vegetables together in the juices. The meat should essentially fall apart - if it doesn't, put it back in the oven for another 30 minutes.
- Serve as a taco or burrito filling or with rice.
Notes
- 30 minutes should be enough at sea level once you turn the oven off; the dish needs 40-60 minutes at high altitude
- Adapted from this recipe by Catz in the Kitchen
Nutrition
Please pin for later!
FOODHEAL
Oh! this recipe is super spiced which leaves me guessing how flavorful it is.
Beth
You're so right that the spices are bold - I think it works partly because the onions and peppers soak some up too. Thanks!
veenaazmanov
Easy and perfect blend of flavors. Cook to perfection. Festive platter option.
Beth
Thank you, Veena. We enjoy all those things about it too.
Sharon
Cooking this carne asada comes out so tender and delicious and full of flavor. I like adding it to salads.
Beth
Hi, Sharon, it's wonderful how versatile this is - I will often double the recipe!
Amy Liu Dong
This is so delicious, perfect for taco Sunday fun and perfect toppings for my hot plain rice. LOL!
Beth
Thanks, Amy, we love it both those ways also.
Anna
This recipe couldn't have come at a better time! My partner has decided few days ago to change his diet and try paleo, so this will be just perfect! The meat looks so tender and flavoursome, and I just love all the spices you have used in this dish!
Beth
Glad to hear the timing of this recipe worked for you and your partner. The spices are simple yet perfect.
Erin
Ooh, this sounds fantastic! And I love that you made it paleo. Something I can eat! It sounds so flavorful. I've bookmarked it for later!
Beth
Thanks so much, Erin. I hope you enjoy it!
Amanda
This carne asada is so good! It has the perfect spice kick, and the meat turned out so tender. I'm already looking forward to the next time I make it!
Beth
Amanda, glad to hear it turned out well for you. I especially like how easy it is to make spicier or milder
Chandice Probst
You had me at Dutch oven, then Carne, then Paleo! This recipe is so versatile and perfect for tacos, burrito bowls or salads!
Beth
I do truly love my Dutch oven. Thanks so much, Chandice!
Neha
I love carne asad with my taco salads and this recipe looks perfect to me! Thanks for this wonderful share.
Beth
Thanks for letting me know this recipe appeals to you, Neha. Enjoy!
Sara
Oh my gosh, the flavors in this are insanely perfect and delicious!! Carne asada is always one of our favorites, and now this recipe is definitely on a constant rotation!
Beth
Thanks, Sara, we've been trying it with various cuts of beef we can get locally and definitely on the lookout for skirt steak!
Connie
Love love love carne asada. A family favorite they too cannot get enough of. It's seriously one of my favorite main dishes.
Beth
That's great, Connie. For me the fact that my grandson likes this so much keeps it high on my list.
Ann
Wonderful recipe.While I didn't make this myself,I was able to enjoy it at my friend's dinner party.She shared the recipe with me,and plan on making it for my daughter's Valentine birthday party.
Beth
Thank you, Ann, for letting me know you enjoyed this carne asada recipe. I hope it is a hit at your daughter's party!
JCraig
Turned out well enough except apparently I didn't use enough liquid (didn't check along the way) or the cook times too long, because mine turned out nearly burnt and the veggies almost disintegrated. By the way I topped at serving with sliced roma tomatoes and cilantro, which was nice. Question: I am confused by this line in the recipe -- "Cover the pan with foil, then the lid of the pot". Why need foil since Dutch Oven has a lid?
Beth
Hi, JCraig, the addition of the roma tomatoes and cilantro sounds delicious, though I'm sorry to hear that the cook time was almost too long for your carne asada. The friend who first shared with me how to use a Dutch oven always used the layer of foil in addition to the lid. I find the liquid is less likely to cook away over such a long cooking time when I use both.