Mexican Beef Stew Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
6 servings
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Calories
514 kcal
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Course
Main Course
Mexican Beef Stew Recipe
Description
The Mexican Beef Stew recipe starts by coating beef stew meat cubes with flour, salt, and pepper and browning them in batches over medium-high heat to develop a deep crust. After removing the beef, the pan is deglazed with red wine, lifting savory browned bits into the sauce. Butter then melts as onions and minced garlic cook briefly, forming a fragrant base.
Worcestershire sauce, tomato paste, diced tomatoes, jalapeños, bell peppers, and taco seasoning are added to build layers of flavor and heat. The stew receives the juice and zest of lime for brightness, along with fresh herbs like thyme and bay leaves to enhance aroma during simmering.
Root vegetables such as carrots, celery, and mini red potatoes alongside baby bella mushrooms complete the stew, providing hearty texture and earthiness. The dish is cooked in a heavy pot or Dutch oven, allowing the flavors to meld and the beef to become tender.
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 black pepper freshly ground
- 4 tablespoons vegetable oil
- 1 cup red wine
- 2 tablespoons butter unsalted
- 1 onion peeled and finely diced, medium
- 1 onion cut into quarters, medium
- 4 cloves garlic minced
- 4 cloves garlic whole
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 can diced tomatoes 14oz
- 3 jalapeños diced
- 2 bell pepper red or yellow, or combo - chopped
- 3 tablespoons taco seasoning
- lime juice of 1
- lime zest of 1
- 3 cups beef broth low-sodium, more if needed
- 3 bay leaf
- 1 thyme fresh, bunch
- 3 carrot peeled and cut into 1/4-inch rounds, medium
- 1 cup celery diced
- 1 pound mini red potatoes peeled and cut into halves
- 8 ounces baby bella mushroom cleaned, stem removed and cap cut into halves
- cilantro for garnish, chopped, fresh
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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