This hearty Mexican beef stew is filled with tender beef, vibrant veggies, and spices that bring warmth to your table. It’s perfect for chilly days or whenever you need comfort food!
I love how this stew makes my home smell amazing while it cooks. Plus, it tastes even better the next day, so leftovers are a win! Just grab some tortillas, and enjoy! 🌮
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast, as it’s flavorful and tender when slow-cooked. You can substitute with brisket or even pork if you prefer. Remember to cut it into bite-sized pieces for even cooking.
Vegetable Oil: This oil is great for browning the meat. If you like, you can use olive oil or avocado oil as healthier alternatives. Just avoid using strong-flavored oils like sesame, as they could change the stew’s taste.
Potatoes: I use russet potatoes for their texture, but Yukon Gold works well too! If you want to skip the carbs, try using cauliflower instead for a lighter version.
Spices: Ground cumin and chili powder are key to this stew’s flavor. You can swap chili powder with taco seasoning if you’re out. Smoked paprika adds depth, but regular paprika will still work if necessary. Don’t hesitate to adjust based on your spice preference!
How Do I Achieve Tender Beef in My Stew?
The trick to getting tender beef is low and slow cooking. By simmering it for 1.5 to 2 hours, the connective tissues break down, making the meat soft and flavorful. Here’s how to do it:
- First, brown the beef in batches to create a good crust. This step adds to the flavor.
- Use beef broth to deglaze the pot, scraping up all the delicious bits left behind.
- Keep the stew covered while simmering to trap moisture. Check occasionally to ensure it’s not boiling too hard!
These steps make sure your beef turns out perfectly tender every time! Enjoy your cooking!
How to Make Delicious Mexican Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef stew meat, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 2 large potatoes, peeled and cut into chunks
- 2 large carrots, peeled and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: 1 chopped jalapeño for heat
How Much Time Will You Need?
This Mexican Beef Stew will take you about 15 minutes to prep and around 2 to 2.5 hours to cook. For the best flavor, give it time to slowly simmer and infuse all those delicious spices into the meat and vegetables. Total time: roughly 2 hours and 15 minutes.
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the beef cubes and sear them, cooking for about 5-7 minutes until browned on all sides. This helps to seal in flavor. Afterwards, remove the beef from the pot and set it aside.
2. Sauté the Onions and Garlic:
In the same pot, add the chopped onion. Sauté for 3-4 minutes until they are softened and slightly translucent. Then add the minced garlic and cook for another minute until it’s fragrant. Your kitchen will start to smell wonderful!
3. Bring It All Together:
Return the browned beef back to the pot. Pour in the beef broth and add the canned diced tomatoes (with their juices). Then sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Give everything a good stir to combine.
4. Simmer for Tenderness:
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, until the beef is nice and tender. Check on it occasionally to ensure it’s not boiling too hard.
5. Add Vegetables:
After the beef is tender, it’s time to add the potato and carrot chunks, along with the optional jalapeño for a bit of heat. Stir them in and continue to simmer, covered, for an additional 30-40 minutes until the vegetables are soft.
6. Final Touches:
Taste the stew and adjust the seasoning with more salt and pepper if necessary. Serve it hot in bowls, garnished with fresh chopped cilantro for a pop of color and flavor.
7. Enjoy:
Dig into your hearty Mexican Beef Stew with warm tortillas or crusty bread on the side. Get ready for a comforting meal that fills the soul!
Can I Use Leaner Cuts of Beef for This Stew?
Sure! You can use lean cuts like sirloin, but keep in mind that they might not be as tender as chuck roast after cooking. The longer cooking time in the stew helps to tenderize tougher cuts, so for the best results, stick with chuck or brisket.
What Should I Do if My Stew is Too Thick?
If your stew turns out thicker than you’d like, simply add a bit more beef broth or water to reach your desired consistency. Stir it in gradually while simmering until it’s just right!
How to Store Leftover Mexican Beef Stew?
Let the stew cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Add Other Vegetables?
Absolutely! Feel free to add veggies like corn, bell peppers, or green beans. Just make sure to adjust their cooking times, as some may require less time to become tender than the potatoes and carrots do.