Mexican Beef Stew

I am all about depth and aromas in my meals; they can be simple, but they never lack flavor. Hence, let me introduce you to one of my favorite cozy dinners. This Mexican beef stew is a nice take on the classic, slowly braised to tender perfection, and flavored with homemade taco seasoning, spicy jalapenos, and citrusy limes.

This comforting dish is perfect for Cinco de Mayo, but also easy enough to make on a regular weeknight. The Mexican flavors are so bright and festive, making it an instant hit. If, just like us, you are obsessed with Mexican dishes, I highly recommend trying these Chicken Chimichangas, Grilled Shrimp Tacos, and Mexican Stuffed Peppers!

The stew is easy to make, and it’s an explosion of flavors. The beef is so tender it melts in your mouth after being braised in a savory broth with herbs, seasonings, tomatoes, and red wine. Loaded with veggies like carrots, potatoes, and mushrooms, this fantastic dish is so tasty and satisfying. This is the ideal recipe to make in advance for when you have company, or if you are like me, double the recipe, and freeze some for later. This way, anytime you crave a Mexican-flavored meal, you can have it with zero effort!

Why you will love this recipe 

• Perfect for Cinco de Mayo: The spicy, beefy flavors of this stew, with jalapeños, limes, taco seasoning, and lots of chunky vegetables, make it ideal for a celebration meal.
• A whole meal in one bowl: I love it when I only have to serve one thing for dinner, so I can concentrate on making a sensational dessert and spend extra time with family and friends. This recipe has meat, potatoes, vegetables, and lots of thick broth to fill everyone up.  
• Comforting: This stew is extra comforting with all its extra flavor and heat. Paired with some crunchy French bread or buttery cornbread, it is perfect for a night in with the family. 
• Make extra for meal prep: I love making extra because it freezes so well and reheats wonderfully. I just put it in quart-size freezer bags so I can reheat what I need.  

What you will need

• Meat: I use 2 pounds of chuck roast, cut into 2-inch chunks and trimmed of excess fat.
• Vegetables: Peeled and chopped organic carrots add color and a natural sweetness, balancing the spicy flavors of the other ingredients. They also add nutritional value. I also add halved mini red potatoes because they are waxy, hold their shape well, and have a creamy texture instead of turning mushy. Baby Bella mushrooms, halved with the stems removed, to add a savory, umami flavor and meaty texture. I also add tomatoes for a rich, sweet flavor and bold color. Diced jalapenos provide a kick of heat and vibrant flavor. Bell peppers add color, subtle flavor, and extra vitamins. 
• Aromatics: Minced garlic adds depth and aromatic richness, with a pungent, slightly sweet flavor. Whole garlic cloves are added later to provide a subtle infusion of flavor that complements the beef. Diced onions build a savory foundation and caramelization for extra texture. Quartered onions are added later to give the broth more flavor and sweetness as it simmers. Chopped celery enhances the flavor and provides more texture. 
• Wet ingredients: I use vegetable oil to sear the meat because it has a high smoke point and mild flavor. Low-sodium beef broth makes up most of the broth, so I want to make sure it has a rich beefy taste without a lot of salt. I also add red wine to deglaze the pot for depth of flavor and to help build a rich, glossy sauce. I use butter to saute the vegetables because it gives them a rich flavor and silky texture. Worcestershire sauce boosts the savory flavor and enhances the meatiness of the broth. Tomato paste enriches the taste without adding more liquid. 
• Dry ingredients: I use all-purpose flour to coat the beef chunks, which helps with the Maillard reaction and thickens the soup. 
• Seasonings: Besides salt and pepper, I add my homemade taco seasoning because it doesn’t contain preservatives like store-bought seasoning. Lime juice and zest add brightness and zing to cut through the heat and richness. Thyme provides an earthy, lemony hint, and cilantro adds a citrusy, peppery taste. Finally, adding bay leaves brings a mellow, smoky herbal aroma and flavor to the dish over time. 

How to make 

Prepare the beef: First, I dry the beef chunks by patting them with paper towels. If I have time, I also salt them and put them in the fridge overnight. Then, I toss them in flour, salt, and pepper to coat. 

Brown the meat: Next, I add 2 tablespoons of oil in a Dutch oven over medium-high heat, then add the beef in batches, being careful not to overcrowd the pot. I brown them on all sides for about 5 minutes per batch, then place them on a plate. 

Deglaze the pot: Next, I turn the heat down to medium and pour in the wine, using a wooden spoon or spatula to scrape up any bits stuck to the bottom. 

Make the broth: I add 2 tablespoons of butter and let it melt, then cook the garlic and onion for 1 minute, stirring frequently. I then stir in the tomato paste, Worcestershire sauce, tomatoes, bell peppers, jalapeños, taco seasoning, lime zest, and lime juice until fully combined. The beef broth goes in next, before I put the beef chunks back into the pot with the garlic cloves, quartered onion, thyme, and bay leaves. 

Cook the meat: I cover it and cook on low heat for about 90 minutes, or until tender, skimming the broth occasionally. 

Roast the vegetables: Just before the time is up, I preheat the oven to 300 degrees F and stir in the potatoes, mushrooms, celery, and carrots after discarding the bay leaves and thyme. I cover and cook it for about an hour or until the vegetables are tender. If it needs more liquid, I add broth. 

Season and serve: When it is done, I taste it and adjust it with salt and pepper before serving it with fresh cilantro. 

Expert tip

Best type of meat to use

While this recipe can be made with stew meat, for the best results and most tender bite, I recommend using chuck or brisket and slicing the meat into equal cubes. Using this type of cut will ensure that the meat stays juicy and flavorful and does not dry out.

More tips to consider:

• Toss the beef chunks in flour to thicken the broth and promote the Maillard reaction, creating a deep, rich brown crust on the meat. It also helps seal in the juices.
• To get the best sear on your beef chunks, dry them as much as possible, even going so far as to salt them and refrigerate them for up to 24 hours. Then coat them in flour before browning. 
• Sautéing the onions and garlic breaks down the harsh, pungent compounds into savory, sweet notes. It also softens and caramelizes them, resulting in a better texture.
•  Don’t overcrowd the pan. It can make the meat steam rather than brown, and it won’t get crisp and caramelized. 

Recipe variations and add-ins:

• Different meats: Instead of beef, I sometimes use pork, turkey, chicken, or chorizo, all of which also work well for a smoky flavor.
• Extra veggies: I also like to add more vegetables. Some of my favorites are roasted corn, frozen peas, green beans, parsnips, squash, and spinach.   
• Less heat: For a milder stew, I replace the jalapeños with poblano peppers. Or, for even less heat, just use bell peppers. 
• Sweeten the pot: To give this stew a sweeter flavor, I add ¼ cup of brown sugar and a bit of honey. 
• Vegetarian stew: Leave out the beef, use vegetable broth, and add some black beans to make this a hearty vegetarian stew.  

Serving suggestions:

I enjoy this stew with a side of Black Bean Salad, Chipotle Cilantro-Lime Rice, and crusty bread to soak up all that wonderful sauce. Avocado Corn Salad with corn chips is a great starter, easy to make, and I usually munch on them while the stew simmers. My kids like to add toppings like guacamole, salsa, shredded cheese, and crema fresca.

I also like to serve it with warm tortillas to wrap it in. This is a fun way to make little stew boats to scoop up lots of meat and vegetables. You can get more in a tortilla than in a spoon! Even though I don’t need a side dish for this stew, I often serve it with this Mexican street corn just because my family loves it so much. For dessert, I like to serve homemade bunuelos or soft, pillow-like sopapillas.

How to store leftovers:

• Refrigerate: This Mexican beef stew will stay fresh in the fridge for several days in a sealed container.  
• Freezing: I like to freeze it in quart-sized bags for single servings, then take them out when I need them. They will stay fresh for 3 to 4 months.  
• Defrost: I thaw leftovers overnight in the fridge.
• Reheating: I reheat leftovers in a saucepan over medium-low heat for a few minutes. or in the microwave for 60 to 90 seconds.   

Frequently asked questions

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