admin This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Mexican Beef Stew Recipe
Mexican Beef Stew Recipe is slow braised with taco flavoring, jalapenos, limes, and tomatoes. An extremely flavorful stew with plenty of herbs and spices, veggies, and tender beef!
Mexican style beef stew
It is braised in a flavorful sauce made of broth, herbs, and seasonings, and the meat is ridiculously tender. The limes, taco seasonings, and jalapenos add a touch of Hispanic flavor. We’re also adding some red wine and butter for additional richness.
Finally, hearty vegetables like carrots, potatoes, and mushrooms are used to finish the meal. You will be pleased to offer this wonderful dish to a group of people because it is so delicious!
To get that thick, silky gravy, stir in some cornstarch slurry (a simple 1:1 mix of cornstarch plus water), then simmer until it’s as thick as you like.
Try our Homemade Coffee Cake for an after-dinner treat.
Ingredients
- 2 pounds beef stew meat (trimmed and cut into 2–3-inch cubes)
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 4 tablespoons vegetable oil
- 1 cup red wine
- 2 tablespoons butter (unsalted)
- 1 medium onion (peeled and finely diced)
- 1 medium onion (cut into quarters)
- 4 cloves garlic (minced)
- 4 cloves garlic (whole)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 can 14oz diced tomatoes.
- 3 jalapenos (diced)
- 2 bell peppers (red or yellow, or combo – chopped)
- 3 tablespoons taco seasoning
- Juice of 1 lime
- Zest of 1 lime
- 3 cups beef broth (low-sodium, more if needed)
- 3 bay leaves
- 1 bunch of fresh thyme
- 3 medium carrots (peeled and cut into 1/4-inch rounds)
- 1 cup celery (diced)
- 1-pound mini red potatoes (peeled and cut into halves)
- 8 ounces baby Bella mushrooms (cleaned, stem removed, and cap cut into halves)
- Chopped fresh cilantro (for garnish)
Instructions
- Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to combine.
- Add a heavy-duty, oven-safe large pot or Dutch oven over medium-high heat and add 2 tablespoons of oil.
- Once the oil is hot, add the beef (a few pieces at a time) into one layer, making sure to not overcrowd. Brown, turning the pieces on all sides, for about 5 minutes per batch. Remove from pot and transfer to a plate, cover with foil.
- Add another 2 tablespoons of oil to the pot and cook another batch of beef.
- Once done cooking the beef, reduce the heat to medium and add the wine to deglaze the pot. Use a wooden spoon to scrape well the bits that stuck to the bottom.
- Add two tablespoons of butter and melt it. Add the diced onion and minced garlic, stir and cook for 1 minute.
- Add Worcestershire sauce and tomato paste, diced tomatoes, jalapenos, bell peppers, taco seasoning, lime juice, and zest, stir to combine.
- Add 4 cups of beef broth and stir.
- Add back the beef pieces. Add the quartered onion, whole garlic cloves, bay leaves, and a fresh bunch of thyme.
- Cover and cook on low heat, skimming broth from time to time, until the beef is tender, for about 1 1/2 hours.
- Preheat oven to 300 degrees F.
- Discard the thyme and bay leaves.
- Add the carrots, celery, mushrooms, and potatoes. Stir to combine. Cover and cook in the preheated oven for about 1 hour, or until the veggies are tender. If needed, add broth or water if the stew is dry.
- Remove the stew from the oven, taste, and adjust for salt and pepper. If you prefer the stew to be thicker, add a cornstarch and water slurry to thicken it. Stir and boil it for 2 minutes.
- Serve the stew warm, garnished with freshly chopped cilantro.
