This Mexican Beef Stew is a warm and hearty dish, packed with tender beef, colorful veggies, and a bit of spice to wake up your taste buds. It’s like a cozy hug in a bowl!
I love how it fills the kitchen with amazing smells while it cooks. Plus, it pairs perfectly with rice or tortillas for a filling meal that everyone will enjoy. Yum!
Key Ingredients & Substitutions
Beef Stew Meat: The best choices are tougher cuts like chuck or brisket. These become tender during cooking. If you’re looking for a lighter option, try using chicken thighs instead, but adjust cooking time to around an hour.
Vegetable Oil: Any oil works, but I like using olive oil for its flavor. If you want a healthier twist, avocado oil is a great alternative that can handle high heat.
Corn Kernels: Fresh corn is sweet and tasty, but you can also use canned or frozen corn without any issue. Just make sure to drain canned corn before adding it.
Spices: Ground cumin and chili powder are key for authentic flavor. If chili powder is too spicy for you, swap it with smoked paprika or even taco seasoning for a milder taste.
Cilantro: This herb brightens the stew. If you’re not a fan of cilantro, fresh parsley works as a nice substitute!
How Do I Achieve Perfectly Tender Beef?
Getting tender beef takes some patience but is well worth it. Here are some tips:
- Start by browning the beef! This adds flavor and color. Don’t rush it; let it get a good sear on all sides.
- Simmer slowly. Low heat for 1.5 to 2 hours allows the tough meat fibers to break down and become tender. Make sure your pot is covered.
- Test for doneness. The beef should be fork-tender when it’s ready, so take a small piece and if it falls apart, you’re good to go!
With these tips and your ingredients, you’re set to make a delicious Mexican Beef Stew. Enjoy cooking!
How to Make Mexican Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and cubed
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Juice of 1 lime
How Much Time Will You Need?
This hearty Mexican Beef Stew will take around 15-20 minutes to prep, plus 1.5 to 2 hours of cooking time. Perfect for a cozy evening at home, where the best flavors come from letting it simmer gently!
Step-by-Step Instructions:
1. Preparing the Beef:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown the meat on all sides, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside for later.
2. Sautéing the Aromatics:
In the same pot, add the diced onion. Sauté for about 3-4 minutes until the onion is softened and translucent. Then, add the minced garlic and cook for another 30 seconds, just until it smells wonderful!
3. Adding the Spices:
Put the browned beef back into the pot. It’s time to infuse some flavor! Stir in the ground cumin, chili powder, smoked paprika, salt, and pepper. Cook this mixture together for 1-2 minutes, allowing the spices to bloom.
4. Building the Stew:
Add the diced tomatoes (with their juice), beef broth, diced carrots, and cubed potatoes to the pot. Stir everything together and bring it to a boil. Once boiling, reduce the heat to low and cover the pot, letting it simmer.
5. Letting It Simmer:
Allow the stew to gently simmer for about 1.5 to 2 hours. This slow cooking is crucial for tender beef and flavorful veggies. Stir occasionally if you can, but don’t worry if you can’t!
6. Adding the Corn:
About 10 minutes before you’re ready to serve, stir in the corn kernels. Give it a good mix and let it heat through.
7. Final Touches:
Before serving, do a taste test! Adjust the seasoning with more salt or pepper if needed.
8. Serving Time:
Serve the hot stew in bowls, garnished with freshly chopped cilantro and lime wedges on the side for some zesty flavor. This stew goes wonderfully with warm tortillas or a side of rice!
Enjoy your hearty, flavorful Mexican Beef Stew!
Can I Use Different Cuts of Beef in This Recipe?
Absolutely! While chuck roast is ideal for stews due to its marbling and tenderness when cooked low and slow, you can also use brisket, round, or even flank steak. Just keep in mind that different cuts may require slight adjustments in cooking time.
Can I Make This Recipe in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker, add the remaining ingredients, and cook on low for about 7-8 hours or until the beef is tender. Adjust cooking time as needed based on your slow cooker model.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also 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 well with warm tortillas, rice, or even crusty bread. For a lighter option, serve it with a fresh salad on the side to balance the hearty flavors.
