This Mexican Beef Stew is packed with flavor! Juicy beef slowly cooked with tomatoes, bell peppers, and rich spices makes for a comforting meal. Just the smell alone will make your mouth water!
Serve it with warm tortillas or over rice, and you’ve got a family favorite. Trust me, everyone will want seconds—tacos are great, but this stew is the real star! 🌟
Key Ingredients & Substitutions
Beef Chuck: This cut is tender and perfect for stews. If you want a leaner option, try using sirloin or even chicken if you’re looking for a lighter meal.
Vegetable Oil: I use vegetable oil for browning the beef, but you can substitute it with olive oil or canola oil. They both work well at high heat!
Tomatoes: Canned diced tomatoes add great flavor and moisture. If you have fresh tomatoes, use about 4-5 tomatoes, chopped. They will work perfectly too!
Beans: Kidney beans are great for texture. You can substitute them with black beans or pinto beans if you prefer. Canned beans make it easy, but feel free to use cooked dried beans if you have those!
Cilantro: Fresh cilantro adds a nice touch to the stew. If you’re not a fan, parsley works well for garnish too. Just sprinkle some right before serving.
How Do I Get My Beef to Be Truly Tender?
The key to tender beef in a stew is all about the cooking time and temperature. By browning the beef first, you develop flavor. The low-and-slow cooking method is crucial!
- Use medium-high heat to brown beef. Don’t rush this step – it helps lock in flavor.
- Once the beef is added back with liquid, reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours. Low heat is your friend!
- Check occasionally, and if it looks like it’s drying out, a splash of water or broth can help keep things moist.
Following these tips will ensure your beef comes out juicy and packed with flavor every time! Don’t forget to enjoy with warm tortillas!
How to Make Mexican Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, with juices
- 4 cups beef broth
- 2 large potatoes, peeled and cut into chunks
- 2 carrots, peeled and sliced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
For Garnish:
- Fresh cilantro, chopped
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This Mexican Beef Stew takes about 20 minutes of prep time and about 2 to 2.5 hours of cooking time. You’ll spend the first 20 minutes getting everything prepped and the rest of the time letting the flavors meld together in the pot. It’s easy and comforting!
Step-by-Step Instructions:
1. Start with Searing the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, making sure not to crowd the pot. Brown all sides for about 5-7 minutes per batch. Once browned, remove the beef from the pot and set it aside on a plate.
2. Sauté the Aromatics:
In the same pot, add the diced onion. Cook for about 4 minutes, stirring occasionally, until the onion is soft and translucent. Next, add the minced garlic, ground cumin, chili powder, and smoked paprika. Stir and cook for about 1 minute until the spices are fragrant.
3. Combine Everything:
Return the browned beef to the pot. Add the diced tomatoes (with their juices) and the beef broth. Scrape the bottom of the pot with a wooden spoon to deglaze it—this helps incorporate all the tasty bits! Bring this mixture to a boil.
4. Slow Cook for Flavor:
Once boiling, reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours. This slow cooking will make the beef tender and flavorful!
5. Add the Veggies:
After the first cooking phase, add the potato chunks, sliced carrots, corn, and kidney beans. Stir everything together gently, and continue to simmer uncovered for another 30 minutes. This will cook the vegetables until they are tender.
6. Season and Serve:
As the stew finishes cooking, season it with salt and black pepper to taste. When ready to serve, ladle the stew into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for a squeeze of zesty flavor!
This hearty Mexican Beef Stew is sure to be a hit at your table! Pair it with warm tortillas or fluffy white rice for a delicious meal. Enjoy every comforting bite!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is perfect for stews due to its tenderness after slow cooking, you can use sirloin or even brisket. Just remember that cooking times may vary with different cuts, so adjust accordingly.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and spices, transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 4-5 hours until the beef and veggies are tender.
How to Adjust the Spice Level?
If you prefer a milder stew, you can reduce the chili powder to 1/2 teaspoon or omit it altogether. Alternatively, for more heat, add some diced jalapeños or a dash of hot sauce when you add the tomatoes.
Can I Freeze Leftover Stew?
Yes, this stew freezes well! Allow it to cool completely, then store it in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove or in the microwave until heated through.
