As you know, if you read my blog, I love Mexican food. Well, it’s been rainy and cool here so 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 and topped them with crunchy tortilla strips and cotija cheese. 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.
Mexican Beef Stew:
- 1 tsp olive oil
- 1 lb of chuck or 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
- 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)
How to Make Mexican Beef Stew
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 stovetop 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 cold 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 sides. 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 crispy tortilla strips, a little cotija cheese, and cilantro. Enjoy.