This Mexican Beef Stew is a cozy dish packed with tender beef, vibrant veggies, and spicy seasonings. It’s like a warm hug on a chilly day!
I love how the smell fills the house while it cooks. Plus, it’s perfect with a chunk of bread or over rice. You might find yourself going back for seconds—maybe even thirds! 😄
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it gets tender during cooking. If you’re looking for an alternative, try using brisket or round roast for a similar texture.
Dried Chiles: Ancho or guajillo chiles add authentic flavor. If you can’t find them, swap for a teaspoon of chipotle powder for some smokiness, or use more chili powder.
Vegetables: Carrots and potatoes bring heartiness to the dish. You can substitute sweet potatoes for a sweeter taste or add bell peppers for color. Feel free to mix it up!
What’s the Best Way to Brown Beef for Stew?
Browning the beef creates rich flavors for your stew. Here’s how to do it right:
- Use a heavy pot to heat your oil over medium-high heat.
- Add beef in small batches, making sure not to overcrowd—this ensures it sears rather than steams.
- Brown all sides (about 5-7 minutes), then transfer to a plate before adding the onions.
This step makes a big difference in flavor. Just be patient and let that beef get a nice golden color!
Mexican Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 1-2 dried ancho or guajillo chiles, seeded and soaked in warm water (optional, for authentic flavor)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper to taste
For Garnish:
- Fresh cilantro leaves, chopped
- Lime wedges
Time Needed:
This recipe takes about 15 minutes of prep time and then 1.5 to 2 hours of cooking time. So, round it up to about 2 hours and 15 minutes total to let the flavors develop and the beef become super tender.
Step-by-Step Instructions:
1. Brown the Beef:
First, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the beef cubes in batches to avoid crowding the pan. Sear the beef until all sides are nicely browned, which takes about 5-7 minutes per batch. Transfer the browned beef to a plate when done.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté until it becomes soft, around 5 minutes. Add the minced garlic next and cook for an additional minute, just until it’s fragrant.
3. Spice it Up:
If using dried chiles, take them and puree them with a little bit of the soaking water in a blender until smooth. Pour the chile paste into the pot along with the chili powder, cumin, smoked paprika, and oregano. Stir everything together for about a minute to allow the spices to toast and release their flavors.
4. Combine the Ingredients:
Return the beef to the pot and add the diced tomatoes and beef broth. Stir everything together to combine. Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover, and let it cook for 1.5 to 2 hours until the beef is nice and tender.
5. Add the Veggies:
About 30 minutes before serving, stir in the carrot and potato chunks. Let everything continue to cook until the vegetables are tender, which should be about 30 minutes more.
6. Final Touches:
Taste your stew and adjust the seasoning with salt and pepper as necessary. A good balance of seasoning really enhances the flavors!
7. Serve It Up:
Time to enjoy! Serve the stew hot and garnish with fresh chopped cilantro. Don’t forget to squeeze a wedge of lime over each serving for an extra zesty kick. Yum!
Enjoy your hearty, flavorful Mexican Beef Stew!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stews due to its marbling and tenderness when cooked, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly depending on the cut.
What Can I Substitute for Dried Chiles?
If you can’t find dried ancho or guajillo chiles, you can replace them with 1-2 teaspoons of chipotle powder for smokiness or simply use more chili powder to adjust the heat according to your taste.
Can I Make This Stew in a Slow Cooker?
Yes! You can transfer the browned beef and sautéed veggies into a slow cooker after step 3. Then add the remaining ingredients and cook on low for 6-8 hours or on high for about 4 hours until the beef is tender.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave. It also freezes well for up to 3 months—just cool it completely before transferring to freezer-safe containers.
