Mexican Beef Stew
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.
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!”
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!