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Mexican Beef Stew Recipe
5 from 36 votes

Mexican Beef Stew Recipe

This Mexican Beef Stew features beef cubes browned and simmered with a blend of vegetables, spices, and robust ingredients like red wine and Worcestershire sauce. The combination of jalapeños, bell peppers, and tomato paste creates a rich, savory sauce with layers of flavor enhanced by fresh herbs and lime zest. Root vegetables and mushrooms add body and texture to the stew.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 6 servings
Calories: 514 kcal
Course: Main Course
Cuisine: American, Mexican

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

    Cup of Yum
  1. Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to combine.
  2. Add a heavy-duty, oven-safe large pot or Dutch oven over medium-high heat and add 2 tablespoons of oil.
  3. 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.
  4. Add another 2 tablespoons of oil to the pot and cook another batch of beef.
  5. 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.
  6. Add two tablespoons of butter and melt it. Add the diced onion and minced garlic, stir and cook for 1 minute.
  7. Add Worcestershire sauce and tomato paste, diced tomatoes, jalapenos, bell peppers, taco seasoning, lime juice, and zest, stir to combine.
  8. Add 4 cups of beef broth and stir.
  9. Add back the beef pieces. Add the quartered onion, whole garlic cloves, bay leaves, and a fresh bunch of thyme.
  10. Cover and cook on low heat, skimming broth from time to time, until the beef is tender, for about 1 1/2 hours.
  11. Preheat oven to 300 degrees F.
  12. Discard the thyme and bay leaves.
  13. 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.
  14. 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.
  15. Serve the stew warm, garnished with freshly chopped cilantro.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 514

% 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.