Mexican Stew
Warm, hearty, and bursting with bold flavors, this Mexican Stew is the ultimate comfort food with a vibrant twist! Tender beef, slow-simmered in a rich tomato and beef broth base, is accented with smoky spices like cumin, chili powder, and paprika. Colorful vegetables, including bell peppers, potatoes, and sweet corn, add texture and sweetness, while fresh cilantro and a squeeze of lime brighten the dish just before serving. This one-pot wonder is easy to prepare and perfect for feeding a crowd, with its deep, layered flavors only enhanced by leisurely simmering. Serve it piping hot and pair with tortilla chips, creamy avocado slices, or sour cream for a truly authentic Mexican-inspired experience. Ideal for family dinners, potlucks, or cozy nights in, this Mexican Stew is sure to become a favorite in your recipe rotation!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 large red bell pepper
- 1 large green bell pepper
- 2 medium Russet potatoes
- 14.5 ounces canned diced tomatoes
- 4 cups beef broth
- 1 cup frozen corn
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 medium lime
Instructions
Pat the beef stew meat dry with paper towels. Season with a pinch of salt and pepper.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove from pot and set aside.
Dice the onion and mince the garlic. Add them to the pot and sauté for 3-4 minutes until softened and fragrant.
Slice the red and green bell peppers into strips. Peel and cube the potatoes. Add both to the pot and cook for 5 minutes, stirring occasionally.
Return the beef to the pot. Add the canned diced tomatoes, beef broth, cumin, chili powder, paprika, oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 90 minutes, stirring occasionally, until beef is tender and the flavors meld.
After 90 minutes, stir in the frozen corn. Simmer uncovered for an additional 15-20 minutes to thicken slightly.
Chop fresh cilantro and juice the lime. Stir both into the stew just before serving for a burst of freshness.
Serve hot with optional toppings like tortilla chips, sliced avocado, or a dollop of sour cream.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1138 mg | 24% | |
*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.
