Pan method — keeps the stew rich and the quinoa fluffy while letting the sauce thicken slightly for deeper flavor.
Guiso Beef (Latin Stew) with Quinoa Black Bean Moros
Meal credits 1
Keto/Paleo Option Available
Slow-simmered Latin-style beef stew cooked with peppers, onions, tomatoes, and island spices, served with quinoa black bean moros — a hearty, protein-rich twist on a Caribbean classic.
Ingredients
eef (chuck roast), onion, garlic, bayleaf, tomato, beef stock, jalapeño, peas, carrots, celery, potato, quinoa, seasoning, black beans, white vinegar, cilantro and tapioca flour.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 724 | 421 |
| Fat | Grams | 31 | 27 |
| Carb | Grams | 57 | 13 |
| Protein | Grams | 40 | 26 |
Heating Instructions
Add a squeeze of lime or a sprinkle of cilantro before serving. For an extra kick, top with hot sauce or pickled onions — just like home-style Latin comfort food.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir halfway for even heating. Let rest 1 minute before serving.
Not recommended — air fryer will dry out the stew.
Preheat to 350°F. Transfer to an oven-safe dish, cover with foil, heat 12–14 minutes until hot. Stir gently before serving.
Heat 1 tsp oil in a pan on medium. Add guiso beef and moros, sauté 4–5 minutes, stirring occasionally until hot and steamy.