Description
Mexican Beef Stew is a comforting and robust dish that combines tender beef, vibrant vegetables, and aromatic spices for a hearty meal. Perfect for chilly nights or family gatherings, this stew simmers to perfection, creating a rich broth that envelops every bite in warmth and flavor. Whether served with warm tortillas or crusty bread, this recipe will surely become a favorite at your dining table.
Ingredients
Scale
- 2 lbs beef chuck roast, diced into cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium Yukon gold potatoes, cubed
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium beef broth
- 2 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Brown the beef: In a large pot or Dutch oven over medium-high heat, drizzle oil and sear the beef chuck roast seasoned with salt and pepper until browned on all sides (about 5 minutes per side).
- Sauté vegetables: Remove the beef and add chopped onions and minced garlic. Sauté until fragrant and translucent (about 3 minutes).
- Combine ingredients: Return the beef to the pot and add carrots, potatoes, diced tomatoes, cumin, chili powder, and beef broth. Stir well to combine.
- Simmer: Bring to a gentle boil then reduce heat to low. Cover tightly and let simmer for about 2 hours until meat is tender.
- Taste test: Adjust seasoning with salt or additional chili powder as needed.
- Serve: Ladle into bowls and garnish with fresh cilantro or avocado if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg
Keywords: You can customize the stew by adding beans for extra protein or swapping beef for chicken. For added depth of flavor, try using smoked paprika or chipotle peppers.