Mexican Beef Stew
It’s been rainy and cool here, so I was in the mood for a bowl of stew, but instead of my usual beef stew recipe, I switched it up and made this flavorful Mexican beef stew recipe. It was a delicious beef stew with a ton of flavor and a bit of spice. My husband and I really loved it, and my kids thought it was pretty good too. This Mexican-style beef stew recipe paired well with a Mexican wedge salad and some cheesy garlic bread.
Mexican Beef Stew
Stew:
- 1 tbsp olive oil
- 1 lb of chuck or round roast, diced into chunks, excess fat removed
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp coriander
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp oregano
- Sea salt and freshly cracked black pepper, to taste
- 1 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
- 2 tbsp fresh cilantro, chopped
Toppings:
- 4 corn tortillas
- Cotija cheese, grated
- Cilantro, chopped
- Avocado, diced
- Hot Sauce
How to Make Mexican Beef Stew:
Preheat the oven to 275 degrees.
Prepare the stew by heating 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 chiles, and cook, stirring often, for 3-4 minutes.
Add the tomatoes, beef broth, and bay leaf, then stir and cover with a lid.
Place in the oven to slow-simmer for 4-5 hours.
Finish the Mexican beef stew by removing the Dutch oven from the oven and placing it on the stovetop over medium heat.
Add the beans, cilantro, and corn, and taste and re-season if needed. Simmer for 5 minutes. Side Note: If you want it thicker, add a slurry of cornstarch and a little bit of cold beef broth mixed well, and add to the stew when boiling–it will thicken up.Â
Meanwhile, make the crispy strips by preheating 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, flipping halfway through cooking, until golden brown on both sides, about 5-7 minutes.
Serve the soup topped with crispy tortilla strips, a little cotija cheese, and cilantro. Enjoy.
Equipment
Ingredients
Stew:
- 1 tbsp olive oil
- 1 lb of chuck or round roast diced into chunks, excess fat removed
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp coriander
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp oregano
- Sea salt and freshly cracked black pepper to taste
- 1 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
- 2 tbsp fresh cilantro chopped
Toppings:
- 4 corn tortillas
- Cotija cheese grated
- Cilantro chopped
- Avocado diced
- Hot Sauce
Instructions
- Preheat the oven to 275 degrees.
- Prepare the stew by heating 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 chiles, and cook, stirring often, for 3-4 minutes.
- Add the tomatoes, beef broth, and bay leaf, then stir and cover with a lid.
- Place in the oven to slow-simmer for 4-5 hours.
- Finish the Mexican beef stew by removing the Dutch oven from the oven and placing it on the stovetop over medium heat.
- Add the beans, cilantro, and corn, and taste and re-season if needed. Simmer for 5 minutes. Side Note: If you want it thicker, add a slurry of cornstarch and a little bit of cold beef broth mixed well, and add to the stew when boiling–it will thicken up.
- Meanwhile, make the crispy strips by preheating 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, flipping halfway through cooking, until golden brown on both sides, about 5-7 minutes.
- Serve the soup topped with 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!