Mexican Beef Stew
As you know, if you read my blog, I love Mexican food. Well, it’s been rainy cool here and I was in the mood for a bowl of stew but with a Mexican flair. I cut up some stew meat and onions then cooked them for a few minutes. I mixed them together with broth, tomatoes, green chiles, garlic and seasonings. I cooked it in the oven, low and slow, for 4 hours. I then added black beans and corn and continued to cook for about 30 minutes. I topped them with crunchy tortilla strips and cotija cheese. I served it with cornbread and a salad. It was a great stew with a ton of flavor and a bit of spice. My husband and I really loved it while my kids thought it was pretty good too. My daughter told me it was almost her favorite but that regular stew is her very favorite.
- 1 tsp olive oil
- 1 lb of round roast, diced into chunks
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- Sea salt and fresh cracked black pepper, to taste
- 1 sweet yellow onion, cut into large chunks
- 5-6 cloves of garlic, chopped
- 1 7 oz can of whole green chiles, diced
- 1 15 oz can of diced tomatoes
- 6 cups of beef broth
- 1 bay leaf (not pictured below)
- 1 15 oz can of black beans, drained and rinsed
- 1 cup of frozen corn, thawed
- Cilantro, chopped (divided)
- 3-4 corn tortillas (topping)
- Cotija cheese (topping)
Preheat the oven to 275 degrees. Heat olive oil in a Dutch Oven over medium heat. Once it’s hot add the diced beef and seasonings then brown for 2 minutes; add the onion, garlic, green chile and sauté for 3-4 minutes. Add the tomatoes, beef broth and bay leaf then stir and cover with a lid. Place in the oven for 4-5 hours. Remove from the oven and place on the stove top over medium heat; add the beans, cilantro (reserving a bit for garnish) and corn. If you want it thicker, add a slurry of cornstarch and beef stock. Add to the stew when boiling and it will thicken right up.
Preheat the oven to 350 degrees. Take a few corn tortillas and spray them with olive oil cooking spray on both side. Cut into small strips and place on a baking sheet. Season with salt and pepper if you like. Bake until golden brown on both sides, about 5-7 minutes.
Top the soup with the crispy tortilla strips, a little cotija cheese and cilantro. Enjoy.
I could really use a big bowl of that now. It’s cold, rainy and I’m sick at home. This would be a perfect cure!
This is divine! Such a great twist!
You have such a gift for making everything look good. Whatever you’re having is exactly what I want.
Nice, and stew season officially kicks off 🙂 Thanks for showing us a great Mexican stew, I was feeling cold up until I read this. That little extra spice adds just the right heat 🙂
This definitely looks like a meal my family would enjoy. You make every meal look so elegant.
I always forget about Mexican stews. Thanks for the reminder. This looks delicious!
I love this! Feel like submitting it to Low and Slow?
This sounds FANTASTIC!! I need to get this creation into my crock pot!
I love the tortilla crisps on top! A great way to finish the stew!
You are so creative, which is what makes you a Chef!!!
I would love to book a reservation at your house for all these wonderful fall dishes! This soup looks wonderful. Bookmarked!! 🙂
YUM – Wow what a great recipe – We are big mexican food eaters hear and I have never heard of Mexican Beef stew – this is the best of both worlds that is for sure. Comfort food at its finest!!
i must admit that i never had a mexican soup before! this is so fantastic! i will definitely try this
Yum! It’s rainy and cool here today and that looks like an amazing way to warm up!
We are mexican food lovers around here, and I am loving this mexican stew! It’s got YUMMY written all over it!
OH, Mexican, how I heart thee. We eat at an authentic little place a mile away, about once a week. It’s too good!!!! This looks great!
Oh hooray! I needed some good soup!
I’m jealous again…I saw Trader Joes :O
I have not had any cooking attempt on Mexican food before. You just made my fingers itchy :p
I bet the tortilla strips and cotija cheese just made the perfect topper. Looks delicious!
Man, this looks so amazing!
This looks delicious! I love meals like this that are full of flavor. A perfect dish for fall as well.
Im craving ab olw of this. It sounds and looks fantastic
This looks fantastic Pam. I love Mexican food too…this stew looks perfect!
This has nothing to do with your soup (which I can’t wait to make!), but I was wondering if you like oysters? We’re having a contest and giving away 4 Dozen fresh oysters to the person who best answers “What would you do with 48 free oysters?” … I’d love to hear what you’d do with them!
I’ve never had Mexican beef stew, it looks and sounds fabulous though. I love the crispy tortilla chips on top, very inventive.
i think mexican food was one of the best foods ever invented. this looks delicious!!
ohhh that’s beautiful! i love mexican flavors, too. the tortilla strips look delicious 🙂
i dont eat beef but it looks fabulous
can i do this on my slow cooker overnight?
Ooooh, this looks so good! The photo at the top made me go “mmmmmmmm!”
Preppy Pettit,
Yes, you can use your crockpot. I would add the corn and black beans about 30 minutes before serving. It’s really good – hope you like it.
Another great one! I am amazed. I am so, SO trying this one. I love Mexican too obviously!
i’ve been stewing like crazy! and surely not gonna stop after seeing this 🙂
This beef stew looks and sounds really tasty! It has a lot of my favorite flavours in it.
Oh I must try this! I have a Chipotle Beef Stew recipe on my blog that I love, this would be right up my alley!
Turned out great! Thanks!
i share your love of mexican food, and i’m very interested in your stew. every component is fabulous. 🙂
I’m getting caught up on your blog, and I’m sitting here in amazement at all of your wonderful posts. How do you crank out such gorgeous food on a regular basis? This soup is a keeper for sure. I’d like a big bowl right now! YUM!