Hearty Mexican Stew
Warm up your kitchen with this rich and flavorful Hearty Mexican Stew, a comforting blend of tender beef, vibrant vegetables, and bold spices. Perfectly seasoned with a medley of cumin, chili powder, smoked paprika, and oregano, this stew offers a deliciously smoky, slightly spicy kick. Loaded with hearty ingredients like Russet potatoes, carrots, black beans, and sweet corn, this dish is as filling as it is satisfying. Slow-simmered to perfection, the beef becomes melt-in-your-mouth tender while the aromatic broth soaks up the robust flavors of garlic, onions, and bell peppers. Garnish it with fresh cilantro and serve it with lime wedges for a zesty, Mexican-inspired finish. Whether you're feeding a hungry crowd or savoring leftovers, this one-pot meal is an excellent choice for cozy weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes (canned)
- 4 cups beef broth
- 2 large Russet potatoes, diced into 1-inch cubes
- 3 medium carrots, peeled and sliced
- 1 cup frozen corn kernels
- 15 ounces black beans (canned), drained and rinsed
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Season the beef stew meat with salt and black pepper. Add the meat to the pot in batches, searing until browned on all sides. Remove the meat and set aside.
In the same pot, add the diced onion, red bell pepper, and green bell pepper. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced tomatoes, beef broth, cumin, chili powder, oregano, smoked paprika, and reserved beef to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes, stirring occasionally.
Add the diced potatoes and carrots to the pot. Cover again and simmer for another 30 minutes, or until the vegetables are tender.
Stir in the frozen corn and black beans. Cook for an additional 5-7 minutes until heated through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls and garnish with chopped cilantro, if desired. Serve with lime wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
3374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 9385 mg | 408% | |
| Total Carbohydrate | 297.8 g | 108% | |
| Dietary Fiber | 65.2 g | 233% | |
| Total Sugars | 54.2 g | ||
| Protein | 243.8 g | 488% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 786 mg | 60% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 8982 mg | 191% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
