Mexican Beef Stew
Warm up your kitchen with the bold, comforting flavors of Mexican Beef Stew, a hearty dish packed with tender beef, vibrant vegetables, and a medley of aromatic spices. This one-pot wonder combines seared beef chuck roast, fire-roasted tomatoes, and a rich beef broth, infused with earthy cumin, smoky chili powder, and fragrant oregano for a deeply satisfying meal. Loaded with potatoes, carrots, and sweet corn, this stew is slow-simmered to perfection, creating melt-in-your-mouth meat and perfectly tender vegetables. Topped with fresh cilantro and a squeeze of lime, this rustic Mexican-inspired recipe is as versatile as it is flavorful—serve it with warm tortillas or crusty bread for the ultimate comfort food experience. Perfect for cozy family dinners or a crowd-pleasing weekend meal, this stew is sure to become a favorite in your repertoire.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 carrots, peeled and sliced
- 4 medium potatoes, peeled and diced
- 1 14-ounce can fire-roasted diced tomatoes
- 4 cups beef broth
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime wedges (optional, for serving)
Instructions
Cut the beef chuck roast into bite-sized cubes, about 1 inch each. Season with salt and black pepper.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef cubes in batches, making sure not to overcrowd the pot. Sear until browned on all sides, about 4 minutes per batch. Remove the beef and set aside.
In the same pot, reduce heat to medium and add the diced onion. Sauté until softened, about 5 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.
Return the beef to the pot. Stir in the cumin, chili powder, and oregano, ensuring the beef is evenly coated with the spices.
Add the fire-roasted diced tomatoes, beef broth, and bay leaf. Stir well and bring to a simmer.
Once simmering, lower the heat to medium-low, cover with a lid, and let cook for 1 hour, stirring occasionally.
After 1 hour, add the carrots, potatoes, and frozen corn to the pot. Stir well and cover again. Continue cooking for another 45 minutes or until the beef is tender and the vegetables are cooked through.
Adjust seasoning with additional salt and pepper to taste. Remove and discard the bay leaf before serving.
Serve the Mexican Beef Stew hot, garnished with fresh cilantro and an optional squeeze of lime juice for added brightness. Enjoy with warm tortillas or crusty bread on the side.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.9 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1441 mg | 31% | |
*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.
