Why You’ll Love This Recipe
- Hearty and Satisfying: This Mexican Beef Stew is packed with tender beef, flavorful spices, and hearty vegetables, making it the perfect comfort food for any occasion.
- One-Pot Convenience: Easy to prepare and cook in a single pot, minimizing cleanup and maximizing flavor.
- Flavorful and Aromatic: The combination of chili powder, cumin, and oregano creates a rich, aromatic stew that’s sure to please your taste buds.
- Versatile and Customizable: Easily adaptable to your preferences or dietary needs, with options for heat level and ingredient swaps.
- Perfect for Meal Prep: This stew reheats well, making it an excellent choice for meal planning and leftovers.
- Family-Friendly: A crowd-pleaser that’s sure to become a family favorite, suitable for both kids and adults.
Ingredients & Preparation Notes
- Beef chuck: Choose well-marbled beef for the best flavor and tenderness. Cut into uniform 1-inch cubes for even cooking.
- Vegetable oil: Any neutral oil like canola or grapeseed works well for browning the beef.
- Onion and garlic: These aromatics form the base of the stew’s flavor. Use fresh for the best results.
- Chili powder, cumin, and oregano: These spices are essential for the authentic Mexican flavor. Adjust the chili powder to your preferred heat level.
- Diced tomatoes and beef broth: These liquids add moisture and depth to the stew. Use low-sodium broth if watching salt intake.
- Black beans and corn: These add texture and nutrition. You can use canned or fresh, depending on availability.
- Bell pepper and jalapeño: These add color and a bit of heat. The jalapeño is optional, so adjust based on your spice preference.
- Fresh cilantro: A fresh garnish that adds a burst of flavor and color to the finished dish.
For substitutions, you can use ground beef instead of chuck for a quicker-cooking option, or swap out black beans for pinto beans. If you’re avoiding nightshades, replace the tomatoes with an equal amount of crushed pineapple for a unique twist.
Professional Tips & Techniques
- Browning the Beef: Take your time to brown the beef well. This step is crucial for developing rich, deep flavors in the stew. Don’t overcrowd the pot, as this can cause the beef to steam rather than sear.
- Layering Flavors: Add spices to the onions and garlic before adding liquids. This helps bloom the spices and infuse the stew with their flavors.
- Slow Cooking: Allow the beef to simmer gently for at least 1.5 hours. This slow cooking process breaks down the collagen in the meat, resulting in tender, melt-in-your-mouth beef.
- Timing Vegetables: Add the vegetables towards the end of cooking to maintain their texture and color. Overcooking can lead to mushy vegetables.
- Taste and Adjust: Always taste the stew before serving and adjust the seasoning as needed. The flavors can mellow out during cooking, so you might need to add a bit more salt or spice.
Recipe Variations
- Spicy Version: Increase the amount of chili powder and add a diced chipotle pepper in adobo sauce for an extra kick.
- Vegetarian Option: Replace the beef with a mix of hearty vegetables like mushrooms, eggplant, and zucchini. Use vegetable broth instead of beef broth.
- Slow Cooker Adaptation: Brown the beef and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Instant Pot Method: Use the sauté function to brown the beef and cook the aromatics, then add the remaining ingredients and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes.
- Summer Variation: Use fresh tomatoes and corn on the cob for a lighter, seasonal version of the stew.
- Tex-Mex Twist: Add a can of green chiles and a teaspoon of smoked paprika for a smoky, Tex-Mex flavor profile.
- Low-Carb Option: Omit the beans and corn, and serve the stew over cauliflower rice for a low-carb meal.
- Herbaceous Version: Add a handful of fresh chopped herbs like parsley or oregano towards the end of cooking for a burst of freshness.
Serving Suggestions
- With Tortillas: Serve the stew with warm corn or flour tortillas on the side for dipping and scooping.
- Over Rice: Spoon the stew over a bed of fluffy white or brown rice for a complete meal.
- With Avocado: Top each bowl with sliced avocado for a creamy, cooling contrast to the spicy stew.
- With a Salad: Pair the stew with a simple green salad dressed with lime vinaigrette for a refreshing side.
- For a Crowd: Double the recipe and serve in a large pot at your next gathering. It’s perfect for casual dinners or potlucks.
- Garnished: Offer a variety of garnishes like sour cream, shredded cheese, and lime wedges for guests to customize their bowls.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This stew freezes well. Cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
- Make-Ahead: The flavors of this stew improve over time. You can make it a day in advance and reheat before serving. The stew will thicken as it sits, so you may need to add a bit of water or broth when reheating.
- Reheating: Reheat the stew on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, this stew actually improves in flavor when made ahead. Prepare it a day in advance and reheat before serving.
Q: What can I use instead of beef chuck?
You can use other stewing cuts like beef round or brisket. For a quicker-cooking option, ground beef works well.
Q: How can I make this stew spicier?
Increase the chili powder or add diced jalapeños or chipotle peppers in adobo sauce for more heat.
Q: Can I make this in a slow cooker?
Yes, brown the beef and sauté the aromatics, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Q: What if I don’t have fresh cilantro?
You can use dried cilantro or parsley as a substitute, though fresh is preferred for the best flavor.
Q: Can I use canned corn instead of fresh or frozen?
Yes, canned corn works well. Drain and rinse it before adding to the stew.
Q: How do I thicken the stew if it’s too watery?
Mix 1 tbsp of cornstarch with 2 tbsp of water and stir it into the stew during the last 10 minutes of cooking.
Q: Can I make this stew vegetarian?
Yes, replace the beef with hearty vegetables like mushrooms, eggplant, and zucchini, and use vegetable broth instead of beef broth.
Conclusion
This Mexican Beef Stew is a versatile, flavorful dish that’s perfect for family dinners or casual gatherings. The slow-cooked beef, combined with aromatic spices and hearty vegetables, creates a comforting meal that’s easy to make and delicious to eat. Give this recipe a try and enjoy the rich, satisfying flavors of this one-pot wonder.
Don’t forget to share your results on social media and let us know how you liked it! For an extra touch, serve with a dollop of sour cream and a sprinkle of fresh cilantro to elevate your stew to the next level.
Mexican Beef Stew
Ingredients
Equipment
Method
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic, chili powder, cumin, oregano, salt, and pepper, and cook for another minute until fragrant.
- Return the beef to the pot and add the diced tomatoes with their juices and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender.
- Stir in the black beans, corn, bell pepper, and jalapeño (if using). Cook for an additional 20-30 minutes, until the vegetables are tender.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.