Stew has always been one of my favorite cold-weather dishes and this Mexican Beef Stew does not disappoint! And that's not only because I love Mexican flavors, but because this particular recipe is versatile. It can be eaten on rice or in tortilla shells for a delicious taco.
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What kind of beef to use:
I always use chuck roast for this recipe, but you could use beef short ribs. Start out by cubing it, then season it with chili powder and plenty of salt.
You can just throw all the beef in the pot, but I work in batches to brown the beef first. This is an important step in building up amazing flavor!
Then it's time for the onion and garlic ...
What makes the sauce for Mexican Beef Stew?
I use Mexican beer (or IPA) to deglaze the pan after the onions and garlic have sauteed, then add tomato salsa (homemade or store-bought), tomato paste, beef broth, and a bit of fish sauce for flavor.
There's not a ton of sauce, but more juice will come from the meat and since it bakes covered, not a lot evaporates.
Finally, put the beef back in the pot, cover it, and bake it 2-3 hours until the beef is tender.
Alternative ways of cooking this stew:
- Pressure cooker (stovetop or digital) - You can do all the sauteeing in the pot. Or you can do it in a separate skillet, then transfer it to the pressure cooker. Cook on high pressure for 45 minutes.
- Slow cooker - Do all the sauteeing on the stove, then put all the ingredients in the slow cooker. You might need to add more liquid. Cook on low for 6-8 hours or on high for 4-6. The time varies so much because of the variance in temperatures from one slow cooker to another. It's hard to cook this recipe too long, though, unless you run out of liquid ... in which case, it will burn. So check the amount of liquid!
- Stovetop - Cover and let simmer 3-4 hours until tender.
How to serve Mexican Beef Stew:
I like to serve it as a rice bowl with avocado, cilantro, green onions, and some lime juice to brighten it up. However, I'm not at all opposed to making tortillas and calling it a taco night! You really can't go wrong!
Other recipes you might like:
If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!
Recipe
Mexican Beef Stew
Ingredients
- 3½-4 pounds beef chuck roast cut into 2-inch cubes
- 2 Tablespoons chili powder
- Salt to season
- oil or fat of choice to brown the meat
- 1 medium onion thinly sliced
- 8-10 cloves garlic peeled and chopped small
- 4 ounces Mexican beer or IPA can use extra beef broth instead, if desired
- 2 Tablespoons tomato paste
- 1 cup tomato salsa
- 1 cup beef broth
- 1 teaspoon fish sauce optional
- black pepper to season
- cilantro for serving
- avocado for serving
- green onions for serving
Instructions
- Preheat the oven to 350°F. (See notes for pressure cooker or slow cooker options.)
- In a large bowl, combine the cubed beef, chili powder, and salt. Toss to coat all the beef cubes.
- Heat a large Dutch oven over medium-medium high heat. Add the oil, then working in batches, brown the cubed beef. Remove the beef to a platter or bowl.
- If needed, add more oil or fat, and the onions. Saute until translucent, 7-10 minutes. Add the garlic and saute for another 30 seconds.
- Pour the beer in and deglaze the pan, scraping the bottom as needed to get the browned bits. Add in the tomato paste, stir to combine, then add in the salsa, beef broth, and fish sauce.
- Cover and place in the oven. Bake for 2½-3 hours until the beef is tender.
- Serve with rice, cilantro, green onions, avocado ... whatever your preference is. You can also serve with tortillas for the most decadent tacos!
Notes
- Pressure cooker (stovetop or digital) - You can do all the sauteeing in the pot. Or you can do it in a separate skillet, then transfer it to the pressure cooker. Cook on high pressure for 45 minutes.
- Slow cooker - Do all the sauteeing on the stove, then put all the ingredients in the slow cooker. You might need to add more liquid. Cook on low for 6-8 hours or on high for 4-6. The time varies so much because of the variance in temperatures from one slow cooker to another. It's hard to cook this recipe too long, though, unless you run out of liquid ... in which case, it will burn. So check the amount of liquid!
- Stovetop - Cover and let simmer 3-4 hours until tender.
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