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Mexican Beef Stew

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)

Mexican Beef StewPreheat 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.

Mexican Beef Stew

Top the soup with the crispy tortilla strips, a little cotija cheese and cilantro. Enjoy.

Mexican Beef Stew

Click here for a printable version of this recipe

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38 Comments

  1. 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!

  2. Nice, and stew season officially kicks off πŸ™‚ 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 πŸ™‚

  3. I would love to book a reservation at your house for all these wonderful fall dishes! This soup looks wonderful. Bookmarked!! πŸ™‚

  4. 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!!

  5. We are mexican food lovers around here, and I am loving this mexican stew! It’s got YUMMY written all over it!

  6. 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!

  7. 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

  8. 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!

  9. I’ve never had Mexican beef stew, it looks and sounds fabulous though. I love the crispy tortilla chips on top, very inventive.

  10. 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.

  11. 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!

  12. i share your love of mexican food, and i’m very interested in your stew. every component is fabulous. πŸ™‚

  13. 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!