A Mexican Beef Stew with tender chunks of beef sounds comforting and flavorful! Here’s a recipe that brings out the rich spices and tender beef that’s perfect for a hearty meal.
Mexican Beef Stew (Carne Guisada)
Ingredients:
- 2 lbs beef chuck roast, cut into 1-2 inch chunks (you can also use stew meat)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped (or 1 can diced tomatoes)
- 1 cup beef broth (or water, if you prefer)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 tsp paprika
- 1 tsp ground coriander (optional)
- 1-2 bay leaves
- 1-2 medium potatoes, peeled and cubed (optional, for a heartier stew)
- 2-3 carrots, peeled and sliced
- 1-2 bell peppers, chopped (red or green)
- 1-2 jalapeños, chopped (optional, for heat)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Instructions:
- Brown the beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks in batches, being careful not to overcrowd the pot. Brown the beef on all sides, about 4-5 minutes per batch. Remove the beef and set aside. - Cook the onions and garlic:
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. - Add the spices and tomatoes:
Stir in the chili powder, cumin, oregano, paprika, and coriander (if using). Cook for 1-2 minutes until the spices become fragrant. Add the chopped tomatoes (or canned diced tomatoes) and cook for 3-4 minutes until the tomatoes break down slightly. - Simmer the stew:
Return the browned beef to the pot. Pour in the beef broth and add the bay leaves. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1-1.5 hours until the beef becomes tender. - Add vegetables:
After 1 hour, add the cubed potatoes, sliced carrots, bell peppers, and jalapeños (if using). Stir everything together, cover, and continue simmering for another 30 minutes or until the vegetables are tender and the beef is fully cooked and tender. - Season to taste:
Taste the stew and adjust the seasoning with salt, pepper, or additional spices, if needed. - Serve:
Serve the stew in bowls, garnished with fresh cilantro and a wedge of lime for a fresh, zesty kick. You can serve it with warm tortillas, rice, or just enjoy it as is!
Optional Additions:
- You can also add a handful of frozen peas or corn towards the end of cooking for a little sweetness and texture.
- For a thicker stew, mash a few potatoes or beef chunks with a fork.
This stew is perfect for a cozy dinner, especially with the rich flavors of cumin and chili, plus the tender beef that makes it so hearty. Enjoy! Let me know how it goes!
