mexican beef stew recipe

Written ByJenny Smyth Posted on
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The Best mexican beef stew recipe

I’ve always been a fan of hearty, comforting stews that warm the soul. Mexican beef stew is one of my family’s favorites, and for good reason.

It’s a rich, flavorful dish that’s perfect for a weeknight dinner or a special occasion. The combination of tender beef, aromatic spices, and slightly sweet ancho chilies creates a depth of flavor that’s hard to resist.

And the best part? It’s incredibly easy to make.

Simply brown the beef, sauté some onions and garlic, add in your spices and chilies, and let everything simmer together until the flavors meld. Serve it over rice or with some crusty bread, and you’ve got a meal that’s sure to please even the pickiest eaters.

My kids love helping me stir in the final ingredients – it’s a fun task that lets them feel involved in the cooking process. And when we sit down to enjoy our stew together as a family, everyone leaves the table feeling full and content.

I love knowing that this recipe has been passed down through generations of home cooks in Mexico, where it’s been enjoyed for centuries as a staple comfort food.

Mexican Beef Stew

Mexican Beef Stew

4.8 from 1565 votes

A hearty and flavorful stew made with tender beef, tomatoes, and a blend of Mexican spices. This comforting dish is perfect for a chilly evening and comes together easily in one pot.

Prep Time20 mins
Cook Time1 hour 45 mins
Resting Time0 mins
Total Time2 hours 5 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes, undrained
4 cups beef broth
2 medium carrots, peeled and diced
2 medium potatoes, peeled and cubed
1 cup frozen corn kernels
1 (4 ounce) can diced green chiles
Salt and black pepper to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

👨‍🍳Directions

1Season the beef cubes with salt and pepper.
2Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3Add the beef in a single layer, working in batches if needed, and brown on all sides for about 5 minutes total.
4Transfer the browned beef to a plate and set aside.
5Reduce the heat to medium and add the chopped onion to the pot.
6Cook, stirring occasionally, until softened and translucent, about 5 minutes.
7Add the minced garlic and cook for 1 minute until fragrant.
8Sprinkle the flour, cumin, chili powder, smoked paprika, and oregano over the onion mixture.
9Stir constantly for 1 minute to toast the spices and cook the flour.
10Pour in the diced tomatoes with their juices and the beef broth, scraping up any browned bits from the bottom of the pot.
11Return the browned beef to the pot along with any accumulated juices.
12Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
13After 1 hour, add the diced carrots and potatoes to the stew.
14Stir to combine, cover again, and continue simmering for 30 to 40 minutes, until the beef is fork-tender and the vegetables are cooked through.
15Stir in the frozen corn and diced green chiles.
16Cook for an additional 5 minutes until the corn is heated through.
17Taste and adjust seasoning with salt and pepper.
18Serve hot, garnished with fresh cilantro and lime wedges.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 850mg🌾Total Carbs: 32g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For a thicker stew, mash some of the potatoes against the side of the pot before adding the corn. This stew tastes even better the next day as the flavors meld.

Watch Video Of How Mexican Beef Stew Works

One of my favorite things about Mexican beef stew is how well it stores – simply let it cool completely before refrigerating it for up to 5 days or freezing it for up to 3 months. Reheat it gently over low heat until warmed through before serving.

When reheating leftover stew, I like to add in some fresh cilantro or scallions on top for an extra burst of freshness. And for serving ideas?

The possibilities are endless! Serve it over rice with some diced radishes on top for added crunch or with some warm tortillas on the side for dipping into that rich broth.

❓ Frequently Asked Questions About Mexican Beef Stew

Q: What type of beef is best for Mexican beef stew?

The type of beef you use will greatly impact the flavor and texture of your stew. For this recipe, I recommend using chuck or round cuts – they’re typically more affordable than other cuts and have plenty of connective tissue to break down during cooking.

Q: Can I make this recipe in a slow cooker?

Yes! In fact, using a slow cooker is one of my favorite ways to make Mexican beef stew. Simply brown the beef and cook your onions and garlic before adding everything to the slow cooker. Let it cook on low for 8-10 hours or on high for 4-6 hours – by the time you get home from work or school, dinner will be ready.

Q: What if I don’t have ancho chilies?

No problem! You can substitute in other types of dried chilies or even use chipotle peppers in adobo sauce if you like things spicy.

Q: Can I make this recipe vegetarian?

Of course! Simply omit the beef and add in extra vegetables like mushrooms, carrots, or zucchini to create a hearty meatless stew.

Q: How long does this recipe take to make?

This recipe comes together relatively quickly – you can have it on the table in about 45 minutes if you’re using pre-cooked ingredients or up to an hour if you’re starting from scratch.

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