This Mexican Beef Stew is a warm hug in a bowl. Packed with tender beef, tasty spices, and colorful veggies, it’s perfect for chilly days or anytime you want a comforting meal.
I can’t help but sprinkle a little extra lime on top before serving. It just adds that zing! Trust me, your taste buds will thank you for this little twist. 🍋
Key Ingredients & Substitutions
Beef Chuck: A classic choice for stew due to its rich flavor, but you could swap it for beef brisket or flank steak if you prefer. Just remember, tougher cuts work better as they become tender with slow cooking.
Vegetable Oil: While I use vegetable oil, you can use olive oil or even avocado oil for a different flavor. Each oil brings its character to the dish!
Onion: Yellow onions are perfect for their sweetness. If you’re out, white onions or shallots can work too, just keep in mind they might change the stew’s flavor slightly.
Spices: The cumin and smoked paprika give it depth. If you need heat, add more chili powder or use cayenne pepper! If you like it milder, just leave it out.
Corn: Fresh corn contributes sweetness, but frozen or canned corn works just as well. If you can’t find corn, consider using peas for a pop of color!
How Do I Make My Beef Tender and Juicy?
To get that tender and juicy beef, browning is key! Here’s how to do it right:
- Heat your pot well before adding the oil and beef. A hot skillet ensures a nice sear, locking in juices.
- Don’t overcrowd the pan. Work in batches if needed. Giving space allows the beef to brown rather than steam.
- Once browned, let it rest. This helps keep all those flavorful juices inside the meat while it cooks.
Lastly, low and slow cooking is your best friend! Allowing the stew to simmer for 1.5 to 2 hours breaks down tough fibers, making the beef super tender. Trust me, it’s worth the wait!
How to Make Mexican Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-1.5 inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, with juice
- 4 cups beef broth
- 2 large carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 cup corn kernels (fresh or frozen)
- 1-2 roasted red peppers, sliced (or jarred roasted red peppers)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp chili powder (adjust to taste)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This lovely Mexican Beef Stew requires about 15 minutes for preparation and around 2–2.5 hours of cooking time. The long simmering is what makes the beef tender and allows all those wonderful flavors to develop. Set aside some time for this deliciously hearty meal!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef cubes in batches. Make sure they don’t crowd the pot, so they brown nicely. Brown them on all sides, about 5–7 minutes per batch. Once browned, transfer the beef to a plate and set aside.
2. Sautéing the Veggies:
In the same pot, add the chopped onion. Cook for about 5 minutes until the onion is softened and slightly translucent. Then add the minced garlic and cook for another minute until it’s fragrant. You want that yummy garlic smell wafting through your kitchen!
3. Mixing in the Spices:
Now, stir in the ground cumin, smoked paprika, oregano, chili powder, salt, and pepper. Cook this spice mix for about 1 minute, stirring constantly to release all those beautiful aromas.
4. Adding Tomatoes:
Pour in the can of diced tomatoes, including the juice, and give everything a good stir to combine well. This will add a nice base flavor to your stew.
5. Simmering the Beef:
Return the browned beef to the pot and add in the beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer. Cook gently for about 1.5 to 2 hours or until the beef is nice and tender.
6. Adding the Vegetables:
Once the beef is tender, add the chopped carrots, potatoes, corn kernels, and sliced roasted red peppers to the pot. Continue to simmer uncovered for another 30–40 minutes, or until the veggies are tender and flavors are well combined.
7. Final Touches:
Before serving, taste your stew and adjust the seasoning with more salt and pepper if needed.
8. Serve and Enjoy:
Serve the stew hot, garnished with fresh chopped cilantro. Don’t forget the lime wedges on the side for a bright, zesty kick before digging in! This stew pairs perfectly with warm corn tortillas or crunchy tortilla chips.
Enjoy your delicious homemade Mexican Beef Stew! It’s hearty, flavorful, and sure to become a favorite. 🍲
Can I Use Different Cuts of Beef?
Yes, you can use other cuts like brisket or flank steak if you prefer! Just keep in mind that tougher cuts usually yield better results in stews, as they become tender with long, slow cooking.
Can I Add Other Vegetables?
Absolutely! Feel free to add veggies like bell peppers, zucchini, or green beans. Just remember to adjust cooking times accordingly, as some veggies may cook faster than others.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months. Just thaw in the fridge overnight and reheat gently on the stove or in the microwave when you’re ready to enjoy it again!
Is This Stew Spicy?
The spice level can be adjusted based on your preference! If you want it milder, reduce or omit the chili powder. For more heat, feel free to add extra chili powder or a splash of hot sauce when serving.
