Mexican Beef Stew

Key Ingredients & Substitutions

Beef Chuck: This cut is perfect for stewing due to its marbling. If you prefer a leaner option, you can use beef round or brisket. Both will still provide great flavor and tenderness.

Chipotle Peppers: They add a smoky heat to the stew. If they’re too spicy for you, try using mild green chiles or omit them altogether. You can also use a bit of smoked paprika for smokiness without the heat.

Vegetables: Carrots, potatoes, and sweet potatoes create a hearty texture. Try substituting parsnips or turnips for the sweet potato, or use frozen mixed vegetables if you’re short on time. Just add them in the last 10-15 minutes of cooking.

Beef Broth: Homemade broth adds depth, but store-bought works fine! For a lighter version, use vegetable broth or water, but it may change the flavor a bit. Don’t forget to adjust the seasoning if you use a less salty broth.

How Do I Get the Beef to Be Extra Tender?

To achieve tender beef, browning it properly is key. This caramelization adds flavor and texture to your stew.

• Make sure your pot is hot before adding oil and beef; it should sizzle.
• Cook the beef in batches to avoid overcrowding the pot; this helps it brown evenly.
• Simmer the beef gently over low heat for a long time. This allows the collagen to break down and results in tender meat.
• Don’t rush the cooking process. A longer simmer (1.5 to 2 hours) is essential for tenderness.

Keep an eye on the stew and stir occasionally to prevent sticking. Happy cooking!

Mexican Beef Stew

Ingredients You’ll Need:

• For the Stew:
• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 2 medium carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cut into chunks
• 1 large sweet potato, peeled and cut into chunks
• 1-2 chipotle peppers in adobo sauce, minced (adjust for spice preference)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Juice of 1 lime
• For Garnish:
• Fresh cilantro, chopped
• Sour cream, for serving
• Lime wedges, for serving

How Much Time Will You Need?

This Mexican Beef Stew will take about 15 minutes to prepare and around 2 to 2.5 hours to cook. The cooking time allows the beef to become nice and tender, and you’ll love the delightful aroma that fills your kitchen!

Step-by-Step Instructions:

1. Searing the Beef:

Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. While that’s warming up, season the beef cubes with salt and pepper. Brown the beef in batches in the hot oil, making sure all sides get a nice deep brown color. Once browned, remove the beef from the pot and set it aside for now.

2. Sautéing the Aromatics:

In the same pot, toss in the diced onion and cook for about 4-5 minutes until it’s softened and translucent. Next, add the minced garlic and cook for another minute until it’s fragrant. This is where the stew starts to smell really good!

3. Adding Flavor!

Now it’s time to stir in the diced tomatoes, minced chipotle peppers, cumin, oregano, and smoked paprika. Cook this mixture for about 2-3 minutes to let all those wonderful flavors blend together nicely.

4. Combining Everything:

Return the browned beef to the pot and pour in the beef broth. Bring the whole mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for about 1.5 to 2 hours until the beef is tender and flavorful.

5. Adding the Vegetables:

After the beef is tender, add in the carrots, potatoes, and sweet potatoes. Keep the pot uncovered and let it simmer for another 25-30 minutes, stirring occasionally, until the vegetables are nice and tender.

6. Final Touches:

Before serving, stir in the lime juice and taste to adjust salt and pepper as needed. This brightens up all the flavors in the stew!

7. Serve and Enjoy:

Dish out the stew hot in bowls, garnished with fresh chopped cilantro and a dollop of sour cream. Don’t forget the lime wedges on the side for an extra burst of flavor. If you like, serve with warm corn tortillas for a comforting and hearty meal. Enjoy!

This stew packs a wonderful combination of tender beef, smoky heat, and hearty root vegetables, making it perfect for sharing with family and friends!

Can I Use Different Cuts of Beef for This Stew?

Absolutely! While beef chuck is ideal for stews due to its tenderness and flavor, you can also use beef round or brisket. Just keep in mind that cooking times may vary slightly based on the cut you choose.

What Can I Use Instead of Chipotle Peppers?

If you prefer a milder flavor, you can substitute chipotle peppers with diced green chiles or just skip them entirely. For a smoky flavor without the heat, try adding more smoked paprika instead!

How Should I Store Leftovers?

Leftover stew can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze it, place it in a freezer-safe container and it will keep well for about 3 months. Just thaw it in the fridge before reheating.

Can I Make This Stew in a Slow Cooker?

Yes! Simply brown the beef first as instructed, then transfer everything to a slow cooker. Cook on low for about 6-7 hours or on high for 3-4 hours until the beef and veggies are tender. You might want to add a bit less beef broth since slow cookers don’t allow as much evaporation!