Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican Beef Stew

Mexican Beef Stew: 5 Secrets to the Best Flavor

This authentic Mexican beef stew is a rich, slow-cooked dish packed with tender beef, smoky chili peppers, and hearty vegetables. Simmered in a flavorful broth infused with cumin, oregano, and bay leaves, it’s the ultimate comfort food for cozy nights. Serve it with warm corn tortillas, rice, or crusty bolillo bread for an unforgettable meal!

  • Total Time: 2 hours 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

For the Beef Stew:

  • 2 lbs chuck roast (cut into large chunks)
  • 2 tbsp vegetable oil
  • 1 medium onion (chopped)
  • 4 cloves garlic (minced)
  • 2 medium carrots (sliced)
  • 2 medium potatoes (cubed)
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 1 cup tomato sauce
  • 2 bay leaves
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • Salt and black pepper (to taste)

For the Chili Paste:

  • 2 guajillo chilies (stemmed and deseeded)
  • 2 ancho chilies (stemmed and deseeded)
  • 1 chile de árbol (optional, for extra heat)
  • 1 cup hot water (to rehydrate chilies)

Toppings & Garnishes:

  • Fresh cilantro (chopped)
  • Lime wedges
  • Sliced radishes
  • Avocado slices
  • Mexican crema or sour cream

Instructions

Step 1: Prepare the Chili Paste

  1. Soak the guajillo, ancho, and chile de árbol peppers in hot water for 10 minutes until soft.
  2. Blend the softened chilies with a little soaking water until smooth. Set aside.

Step 2: Sear the Beef for Deep Flavor

  1. In a large Dutch oven, heat 2 tbsp oil over medium-high heat.
  2. Sear the beef chunks on all sides until deeply browned (about 3-4 minutes per side). Remove and set aside.

Step 3: Build the Flavorful Base

  1. In the same pot, sauté the onions and garlic until softened.
  2. Stir in the cumin, oregano, cinnamon, and bay leaves, cooking for 30 seconds until fragrant.

Step 4: Simmer the Stew

  1. Return the seared beef to the pot and add carrots, potatoes, tomatoes, beef broth, and tomato sauce.
  2. Stir in the blended chili paste for a deep, smoky heat.
  3. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until beef is fork-tender.

Step 5: Garnish & Serve

  1. Remove bay leaves, adjust seasoning with salt and pepper, and serve hot.
  2. Garnish with fresh cilantro, lime wedges, avocado, and sliced radishes. Enjoy with warm tortillas or rice!

Notes

  • For a milder stew, reduce the amount of chili peppers or remove the chile de árbol.
  • For extra depth, add ½ teaspoon cocoa powder or a small piece of Mexican chocolate to the broth.
  • For a Tex-Mex twist, stir in black beans and shredded cheese before serving.
  • Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
  • Author: Maria
  • Prep Time: 15 minutes
  • Chili Soaking Time: 10 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Stew, Main Course
  • Method: Slow Simmering
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 390 kcal
  • Sugar: 6g
  • Sodium: 820mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 85mg

Keywords: Mexican beef stew, carne guisada, caldo de res, authentic Mexican stew, spicy beef stew