This Mexican Beef Stew is hearty and full of flavor! It’s made with tender beef, colorful veggies, and spices that make your taste buds dance.
You can enjoy it with warm tortillas or over rice. I love making a big pot on chilly days; it warms me up from the inside out! 🌶️🥩
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews because it becomes tender as it cooks. If you’re looking for a healthier option, consider using lean cuts like beef round or brisket, but adjust the cooking time as they may cook faster.
Ancho or Guajillo Chilies: These dried chilies are what give the stew its distinct flavor. If they’re hard to find, you could use chili powder or paprika for a milder taste. Just add these to your spices to keep the chili flavor alive.
Vegetables: Carrots and potatoes add heartiness to the stew. You could substitute with turnips or parsnips if you like a different flavor, or even add bell peppers for more color.
Beef Broth: Homemade broth is great if you have it, but store-bought works too! For a lighter option, chicken broth can be used, though it will change the flavor slightly.
Fresh Cilantro: I love adding fresh cilantro on top for freshness! If you’re not a fan, try parsley or simply leave it out.
How Do You Ensure the Beef is Tender in Stew?
The key to achieving tender beef is low and slow cooking. Here’s how to do it:
- Start by browning the beef in batches. This helps develop flavor.
- Cook the beef initially covered; this traps steam and helps it cook evenly.
- Be patient—let it simmer for at least 1.5 hours! The longer it cooks on low heat, the more tender the meat becomes.
- Check periodically to make sure nothing is scorching at the bottom.
Using a heavy pot like a Dutch oven also helps retain heat, promoting even cooking. Trust me, this simple step makes all the difference!
Mexican Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped into chunks
- 2 medium potatoes or sweet potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup crushed tomatoes or tomato sauce
- 2 dried ancho or guajillo chilies, seeds removed and soaked in hot water
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican oregano)
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
- Optional: warm flour or corn tortillas for serving
How Much Time Will You Need?
This delicious Mexican Beef Stew takes about 15 minutes for preparation and about 2 hours for cooking. You’ll need 1.5 hours for the beef to become tender and flavorful. It’s perfect for a cozy dinner! So, set aside some time and get ready to enjoy this hearty dish!
Step-by-Step Instructions:
1. Prepare the Chilies:
Start by pureeing the soaked dried chilies in a blender with a bit of their soaking water until you have a smooth paste. This will be a key flavor booster for your stew. Set this aside for later.
2. Brown the Beef:
In a large, heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches, making sure not to overcrowd the pot. Once browned, transfer the beef to a plate.
3. Sauté the Onions and Garlic:
In the same pot, add the diced onion and sauté for about 5 minutes or until it becomes soft. Then, add the minced garlic and cook for an additional minute until fragrant.
4. Create the Flavor Base:
Stir in the pureed chili sauce, ground cumin, dried oregano, and smoked paprika. Let this mixture cook for about 2 minutes, allowing the flavors to develop beautifully.
5. Combine the Ingredients:
Return the browned beef to the pot, and add in the crushed tomatoes, beef broth, and chopped carrots. Stir everything together and bring it to a gentle boil.
6. Simmer to Tenderness:
Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 1.5 hours, or until the beef becomes tender. Stir occasionally to ensure even cooking.
7. Add the Potatoes:
After 1.5 hours, add the chopped potatoes or sweet potatoes to the pot. Continue to simmer uncovered for another 30 minutes, or until both the meat and vegetables are cooked through.
8. Final Touches:
Adjust the seasoning with salt, pepper, and the juice of 1 lime. This adds a fresh zing to the stew.
9. Serve:
Serve your Mexican Beef Stew hot, garnished with fresh chopped cilantro on top. Enjoy it with warm tortillas on the side for a complete meal!
Enjoy this rich, flavorful Mexican Beef Stew that perfectly balances tender meat and vibrant seasonings!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is recommended for its tenderness and flavor, you can use cuts like brisket, shank, or even sirloin. Just keep in mind that the cooking time may vary depending on the cut, so adjust as needed to ensure tenderness.
Can I Make This Stew in a Slow Cooker?
Yes, you can definitely make this stew in a slow cooker! After browning the beef and sautéing the onions and garlic, transfer everything into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and flavorful.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the stew for up to 3 months. Just make sure to let it cool completely before transferring it to freezer-safe containers.
What can I serve with Mexican Beef Stew?
This stew pairs wonderfully with warm flour or corn tortillas, but you can also serve it over rice or quinoa for a hearty meal. A side salad with fresh greens can add a nice balance and freshness as well!