Mexican Beef Stew

Name: Mexican Beef Stew
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 2 Lb Stewing Beef - Cubed; 2 Tbsp Olive Oil; 1 Tsp Salt And Pepper; 1 Large Onion - Diced; 3 Clove Garlic - Minced; 1 Bell Pepper - Chopped; 1 Jalapeno - Seeded or Chopped; 2 Tbsp Tomato Paste; 1 Can Diced Tomatoes; 3 Cup Beef Broth; 1 Tbsp Chili Powder; 2 Tsp Ground Cumin; 1 Tsp Mild Smoked Spanish Paprika; 1 Tsp Dried Oregano; 1/2 Tsp Ground Coriander; 3 Medium Potato - Peeled or Cubed; 1 Cup Corn; 1 Can Black Bean; 1 Tbsp Lime Juice; Cilantro Leaf - Chopped

Prep: 20 min Cook: 130 min Total: 150 min Serves: 8 112 views

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Main Dishes One Dish Meals

Rich and aromatic, this Mexican beef stew brings the vibrant flavors of Mexico right to your kitchen. The tender, cubed beef melds beautifully with a medley of spices, fresh vegetables, and creamy potatoes, resulting in a dish that’s both hearty and satisfying. Perfect for cozy family dinners or gatherings with friends, this stew is sure to warm hearts and fill bellies, making it a beloved favorite for everyone at the table. Serve with warm tortillas or rice for a complete experience that celebrates comfort food at its finest.

Ingredients

2 Lbs Stewing Beef - Cubed
2 Tbsp Olive Oil
1 Tsp Salt And Pepper
1 Large Onion - Diced
3 Cloves Garlic - Minced
1 Bell Pepper - Chopped
1 Jalapeno - Seeded or Chopped
2 Tbsp Tomato Paste
1 Can Diced Tomatoes
3 Cups Beef Broth
1 Tbsp Chili Powder
2 Tsp Ground Cumin
1 Tsp Mild Smoked Spanish Paprika
1 Tsp Dried Oregano
1/2 Tsp Ground Coriander
3 Medium Potato - Peeled or Cubed
1 Cup Corn
1 Can Black Bean
1 Tbsp Lime Juice
Cilantro Leaf - Chopped

Directions

Pat the stewing beef dry and season it with salt and pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, cooking each batch for approximately 4–5 minutes. Transfer the browned beef to a plate.
Add the onion and bell pepper to the pot. Cook for 4–5 minutes, until slightly softened. Add the garlic and jalapeño and cook for another 30 seconds.
Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano and coriander. Cook for 1 minute to bring out the flavours.
Return the beef and any accumulated juices to the pot. Add the diced tomatoes and beef broth, scraping the bottom of the pot to loosen the browned bits.
Bring the stew to a gentle boil. Reduce the heat to low, cover and simmer for 1½ hours.
Add the potatoes and continue simmering, partially covered, for 30–40 minutes or until the beef and potatoes are tender.
Stir in the corn and black beans, if using. Simmer uncovered for another 10 minutes, allowing the broth to thicken slightly.
Stir in the lime juice and taste the stew. Add additional salt, pepper or chili powder if needed.
Serve hot, topped with cilantro, avocado or shredded cheese.