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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 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)

Mexican Beef Stew

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.

Mexican Beef Stew

Top the soup with 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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  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 🙂 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 🙂

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

  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. 🙂

  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!