Mexican Beef Stew Recipe
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
3 hrs
-
Servings
6 servings
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Calories
514 kcal
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Course
Main Course
Mexican Beef Stew Recipe
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Mexican Beef Stew Recipe is slow-braised with taco seasoning, jalapenos, limes, tomatoes, and lots of herbs and spices for an incredibly flavorful stew!
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Ingredients
- 2 pounds beef stew meat trimmed and cut into 2-3 inch cubes
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 4 tablespoons vegetable oil
- 1 cup red wine
- 2 tablespoons butter unsalted
- 1 medium onion peeled and finely diced
- 1 medium onion cut into quarters
- 4 cloves garlic minced
- 4 cloves garlic whole
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 can 14oz diced tomatoes
- 3 jalapeños diced
- 2 bell peppers red or yellow, or combo - chopped
- 3 tablespoons taco seasoning
- Juice of 1 lime
- zest of 1 lime
- 3 cups beef broth low-sodium, more if needed
- 3 bay leaves
- 1 bunch of fresh thyme
- 3 medium carrots peeled and cut into 1/4-inch rounds
- 1 cup celery diced
- 1 pound mini red potatoes peeled and cut into halves
- 8 ounces baby bella mushrooms cleaned, stem removed and cap cut into halves
- chopped fresh cilantro for garnish
Instructions
- Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to combine.
- Add a heavy-duty, oven-safe large pot or Dutch oven over medium-high heat and add 2 tablespoons of oil.
- Once the oil is hot, add the beef (a few pieces at a time) into one layer, making sure to not overcrowd. Brown, turning the pieces on all sides, for about 5 minutes per batch. Remove from pot and transfer to a plate, cover with foil.
- Add another 2 tablespoons of oil to the pot and cook another batch of beef.
- Once done cooking the beef, reduce the heat to medium and add the wine to deglaze the pot. Use a wooden spoon to scrape well the bits that stuck to the bottom.
- Add two tablespoons of butter and melt it. Add the diced onion and minced garlic, stir and cook for 1 minute.
- Add Worcestershire sauce and tomato paste, diced tomatoes, jalapenos, bell peppers, taco seasoning, lime juice, and zest, stir to combine.
- Add 4 cups of beef broth and stir.
- Add back the beef pieces. Add the quartered onion, whole garlic cloves, bay leaves, and a fresh bunch of thyme.
- Cover and cook on low heat, skimming broth from time to time, until the beef is tender, for about 1 1/2 hours.
- Preheat oven to 300 degrees F.
- Discard the thyme and bay leaves.
- Add the carrots, celery, mushrooms, and potatoes. Stir to combine. Cover and cook in the preheated oven for about 1 hour, or until the veggies are tender. If needed, add broth or water if the stew is dry.
- Remove the stew from the oven, taste, and adjust for salt and pepper. If you prefer the stew to be thicker, add a cornstarch and water slurry to thicken it. Stir and boil it for 2 minutes.
- Serve the stew warm, garnished with freshly chopped cilantro.
Nutrition Information
Show Details
Calories
514kcal
(26%)
Carbohydrates
31g
(10%)
Protein
39g
(78%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Cholesterol
94mg
(31%)
Sodium
1604mg
(67%)
Potassium
1555mg
(44%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
6879IU
(138%)
Vitamin C
73mg
(81%)
Calcium
99mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 39g | 78% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 94mg | 31% |
| Sodium | 1604mg | 67% |
| Potassium | 1555mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 6879IU | 138% |
| Vitamin C | 73mg | 81% |
| Calcium | 99mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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