This Mexican Beef Stew is a warm, hearty dish filled with tender beef, colorful bell peppers, and a rich blend of spices. Perfect for cozy nights in!
It’s a crowd-pleaser that I’ll happily go back for seconds. Just grab some fresh tortillas to scoop up every last bit—you won’t regret it! 🌮
The best part? It’s easy to make! Just toss everything into a pot and let it simmer. You’ll have a tasty dinner that feels special without the fuss.
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for stews due to its richness. If you’re looking for a leaner option, try using sirloin or brisket instead. Just remember, tougher cuts benefit from slow cooking to become tender!
Vegetable Oil: I use vegetable oil for browning, but olive oil works too. Want to switch it up? Use avocado oil for a lighter flavor, or coconut oil for a hint of sweetness.
Beans: Kidney beans add heartiness, but black beans or pinto beans can also be great substitutes. If you prefer a bean-free stew, just skip them altogether!
Spices: The cumin and smoked paprika are essential for that Mexican flavor. Feel free to swap smoked paprika with regular paprika or even chipotle powder if you like a smoky kick!
How Do I Ensure My Beef is Tender in the Stew?
Getting tender beef in your stew is all about the cooking time and method. Here are some tips:
- Start by browning the beef. This adds flavor and color, which makes a difference in the final dish.
- Keep the heat low and allow it to simmer gently. High heat toughens the meat!
- Cook it for at least 1.5–2 hours. If you’ve got more time, let it simmer longer for even better flavor.
These steps will help you achieve melt-in-your-mouth beef every time!
How to Make Mexican Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 medium carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 1 (14 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, drained and rinsed
- 4 cups beef broth
- 1-2 jalapeño peppers, seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- 1 avocado, sliced
How Much Time Will You Need?
This delicious Mexican Beef Stew takes about 30 minutes of prep time and approximately 1.5 to 2 hours of cooking time for the beef to become tender. In total, expect to dedicate around 2.5 hours to this comforting meal.
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure they are browned on all sides. Once browned, remove the beef and set it aside on a plate.
2. Sauté the Vegetables:
In the same pot, add the diced onion. Sauté for about 3-4 minutes until it turns soft and translucent. Then, throw in the minced garlic, diced green bell pepper, and jalapeño peppers if you’re using them. Cook for another 2 minutes until everything is aromatic.
3. Combine Ingredients:
Return the browned beef to the pot. Stir in the ground cumin, smoked paprika, dried oregano, chili powder, salt, and pepper. Mix well to ensure that the beef and vegetables are coated with all those wonderful spices.
4. Add Liquids and Vegetables:
Next, pour in the undrained diced tomatoes, beef broth, carrots, and potatoes. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef becomes tender and flavorful.
5. Add Beans and Final Touches:
About 15 minutes before you’re ready to serve, stir in the kidney beans and let them heat through in the stew. Then, taste your stew and adjust the seasoning if needed.
6. Serve and Enjoy:
Serve the stew hot, topped with fresh chopped cilantro and avocado slices. It pairs wonderfully with warm corn or flour tortillas, or over a bed of rice. Enjoy this comforting dish with family and friends!
Can I Use Ground Beef Instead of Chunk Beef?
Yes, you can! If using ground beef, brown it first in the pot and then follow the remaining steps. However, keep in mind that the texture will be different, and you might want to reduce the cooking time since ground beef cooks faster.
What If I Don’t Have Beef Broth?
No worries! You can substitute beef broth with chicken broth or vegetable broth. Alternatively, you can use water, but the stew may be less flavorful, so consider adding additional seasonings if you go this route.
Can I Add More Vegetables?
Definitely! Feel free to add veggies like zucchini, corn, or bell peppers for added flavor and nutrition. Just make sure to adjust cooking times accordingly if adding quicker-cooking vegetables.
Is This Stew Freezable?
Yes, you can freeze this stew! Allow it to cool completely, then store it in an airtight container or freezer bags for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat on the stove!
