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Mexican Beef Stew - Image 2

Mexican Beef Stew

This Mexican Beef Stew is a hearty, flavorful one-pot meal perfect for family dinners. Slow-cooked beef with spices, vegetables, and beans creates a comforting dish that's easy to make and delicious to eat.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 14.5 oz diced tomatoes with juices
  • 1 cup beef broth
  • 1 15 oz black beans rinsed and drained
  • 1 cup corn kernels fresh or frozen
  • 1 large bell pepper chopped
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the black beans, corn, bell pepper, and jalapeño (if using). Cook for an additional 20-30 minutes, until the vegetables are tender.
  5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

Notes

Chef's Tips:
• For a thicker stew, you can mix 1 tbsp cornstarch with 2 tbsp water and stir it in during the last 10 minutes of cooking
• Avoid overcooking the vegetables to maintain their texture
• Serve with warm tortillas or over rice for a complete meal
Food Safety:
• Ensure beef reaches an internal temperature of 145°F (63°C) for safety
• Refrigerate leftovers within 2 hours of cooking and consume within 3-4 days