Mexican Beef Stew Campbells
Warm up with the hearty, flavor-packed comfort of Mexican Beef Stew made with Campbell’s beef broth. This rich and satisfying dish features tender chunks of seared beef chuck roast simmered to perfection with robust spices like cumin and chili powder, and vibrant ingredients such as jalapeño, diced tomatoes with green chilies, and sweet corn. Hearty potatoes and carrots soak up the bold broth, creating a meal that’s as nourishing as it is delicious. Perfectly balanced with the zesty garnish of fresh cilantro and a squeeze of lime, this stew is an easy way to bring authentic Mexican-inspired flavors to your table. Whether you're meal prepping or serving a crowd, this easy one-pot recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 jalapeño, seeded and diced
- 4 cups Campbells beef broth
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 3 medium potatoes, peeled and cubed
- 3 medium carrots, peeled and sliced
- 1 cup corn kernels (frozen or canned, drained)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 4 lime wedges (optional for serving)
Instructions
Cut the beef chuck roast into 1-inch cubes, trimming excess fat.
In a bowl, toss the beef cubes with the all-purpose flour until evenly coated.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef cubes to the pot in batches and sear until browned on all sides. Remove and set aside.
In the same pot, add the chopped onion, minced garlic, and diced jalapeño. Sauté for 3-4 minutes until softened.
Pour in 1/2 cup of Campbells beef broth to deglaze the pot, scraping up any browned bits from the bottom.
Return the beef to the pot and pour in the remaining beef broth and the can of diced tomatoes with green chilies.
Add the potatoes, carrots, and corn to the pot, stirring to combine.
Stir in the ground cumin, chili powder, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Taste and adjust seasoning if necessary.
Ladle the stew into bowls and garnish with chopped cilantro, if desired.
Serve with lime wedges on the side for an added tang, if desired.
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7006 mg | 305% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 35.3 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 6422 mg | 137% | |
*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.
