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Home » Blog » Soup and Stew Recipes » Mexican Beef Stew

Mexican Beef Stew

Cathy Roma Published: Mar 24, 2021

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Deeply flavorful, slightly smoky, with just the right amount of heat, this Mexican beef stew is slow simmered goodness topped with a cooling dollop of lime crema.
Deeply flavorful, slightly smoky, with just the right amount of heat, this Mexican beef stew is slow simmered goodness topped with a cooling dollop of lime crema.
Leaves of cilantro on top of a pot of Mexican Beef Stew.

This recipe for Mexican beef stew marries a couple of my favorites; deep, rich slow simmered beef stew with spicy, toasty Mexican flavors. It has smokiness from fire roasted poblanos, depth of flavor from simmering for hours, and creaminess when topped with a dollop of homemade lime crema.

This recipe for Mexican beef stew is the definition of set it and forget it comfort food. The hardest thing you’ll do here is throw a couple of poblano peppers over a flame and watch them char.

Overhead shot of a serving of Mexican Beef Stew served with yellow rice, lime crema and a beer.

The poblanos require a few minutes of babysitting and another few of peeling and chopping, but then you’re off to the races. Can’t find poblanos (or feeling a teensy bit lazy)? Grab a couple cans of green minced chiles and call it a day.

What you don’t want to skimp with in this recipe is time. Beef chuck (stew meat) needs time to cook. Plain and simple. It needs a slow, steady braise to get all soft and tender, stewy and soft.

Close up of chunky Mexican Beef Stew.

Can I make Mexican beef stew in a slow cooker?

Of course you can! While a slow cooker or crock pot are not my weapons of choice (personal preference), this recipe is absolutely made for one. Just be sure to get that caramelized sear on the meat and sweat those onions before tucking them into your slow cooker. Again, you’ll know it’s done when you can cut that meat with a spoon and not a minute sooner!

So I did a couple of “cheat” things here to make this Mexican beef stew even more tasty.

A big pot of Mexican Beef Stew topped with cilantro.

The first? Beef base (or boullion if you can’t find it). It gives the stew a deep, rich beef flavor that pairs so well with the ale and toasty cumin flavors.

The second? Jarred salsa. While this girl likes all of the heat, my children do not. We compromise on medium heat, (and then I throw an extra splash of hot sauce in my bowl) but just make sure that your salsa is top quality, and ideally chunky.

Dig into this dish of mexican stew served with a beer, lime crema, and lots of fresh cilantro.

Lastly…Do. Not. Skip. the lime crema. It brings a creamy, cooling, tanginess that balances out all of those rich flavors. I also recommend serving this stew over yellow rice with a sprinkle of cilantro and a lime wedge. Not only does it look gorgeous, a squeeze of acid will wake up your palate and a smattering of herbs brings a little brightness.

Let’s make Mexican beef stew

Step by step photos showing how to make Mexican Beef Stew. Brown the peppers (2) cover the peppers to steam (2), brown the meat (3), saute the onions (4).
  1. Char the poblano peppers over an open flame.
  2. Place the charred peppers in a bowl and cover tightly with plastic wrap. Reserve.
  3. Brown the beef on all sides in hot oil. Brown in batches if necessary so as not to crowd the pan.
  4. Remove the browned beef to a plate and add the onions to the pan. Saute until soft and golden.
Step by step photos showing how to make Mexican Beef Stew. Add the seasonings (5), peel and chops the peppers (6), add the remaining ingredients and cook (7), make the lime cream (8).
  1. Stir in the seasonings, beef paste and tomato paste.
  2. Peel and chop the peppers. Add the salsa, stock, beer, peppers and beef back to the pot.
  3. Simmer low and slow until the beef is fork tender, 2-3 hours. Uncover, stir in herbs and continue to cook until slightly thickened.
  4. Mix the ingredients for the lime crema. Serve with the stew.
Mexican Beef Stew served with yellow rice, lime crema and a beer.

Tips for success

  • You want to get a deep, brown sear on the beef. Be sure not to overcrowd the pan, browning the beef in batches if necessary. If there are too many beef cubes in the pan it will steam, not sear.
  • Don’t have amber ale on hand? Use any lager instead.
  • If you can’t find poblano peppers, you can substitute two small cans of minced green chiles.
  • Allow enough time for the beef to cook until extremely tender. You should be able to cut the beef with a spoon.
  • Love extra heat? Stir in hot sauce until your heart’s content!

More hearty stews

  • Guinness Braised Beef Stew
  • Beef Bourguignon
  • Veal and Mushroom Stew
  • Turkey Stew
Dig into this dish of mexican stew served with a beer, lime crema, and lots of fresh cilantro.
2 from 1 vote
Dig into this dish of mexican stew served with a beer, lime crema, and lots of fresh cilantro.
Print
Mexican Beef Stew
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
 

Deeply flavorful, slightly smoky, with just the right amount of heat, this Mexican beef stew is slow simmered goodness topped with a cooling dollop of lime crema.

Course: Main Dish, Soup/Stew
Cuisine: Mexican
Keyword: beef stew, mexican beef stew
Servings: 6 Servings
Calories: 463 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 2 poblano peppers
  • 2 Tbsp canola or vegetable oil
  • 2 1/2 pounds beef chuck, in 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 large onion, diced
  • 1 Tbsp garlic powder
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 2 Tbsp tomato paste
  • 1 tsp beef base (or 1 beef boullion cube)
  • 2 cups chunky salsa (I like medium heat)
  • 12 oz amber ale
  • 2 cups beef stock
  • 1/4 cup cilantro, minced
  • hot sauce, to taste (optional)
Lime Crema
  • 1 cup sour cream
  • 2 tsp lime zest, grated
  • pinch of salt
  • *cooked rice for serving if desired
Instructions
  1. Place the poblano peppers over an open flame (on a gas stovetop or grill) and char on all sides, turning frequently.

    Sear and brown poblano peppers.
  2. Place the charred peppers in a bowl and cover tightly with plastic wrap.

    Poblano peppers in a bowl to steam.
  3. Season the beef cubes generously with seasoned kosher salt and pepper. Heat the oil over med/high heat in a dutch oven or large heavy bottomed pot. Brown the beef in batches in the dutch oven, taking care not to overcrowd the pot. Set browned beef aside on a plate.

    Sear and brown the meat for Mexican Beef Stew.
  4. Add the onion and saute until softened, about 4 minutes.

    Saute the onions for Mexican Beef Stew
  5. Stir in the garlic powder, cumin and oregano and saute until fragrant, about a minute. Add the tomato paste and beef base. Stir well.

    Add the tomato paste and seasonings for Mexican Beef Stew.
  6. Remove the charred skin from the poblano peppers and the peppers lightly. Open the peppers and remove the seeds. Roughly chop the peppers.

    Peel and chop the peppers.
  7. Stir in chopped poblano peppers, salsa, beer, and stock. Bring to a boil and reduce to a simmer and add in the browned beef and any juices. Cover and simmer for 2 1/2 hours, stirring occasionally.

    Add the stock and tomatoes and cook the Mexican Beef Stew until tender.
  8. Uncover and simmer for 20-30 mins, season if needed. Stir in cilantro and hot sauce if desired.

    Stir in the cilantro for the Mexican Beef Stew
  9. While the stew cooks, combine the sour cream, lime zest, and salt for the lime crema. Stir well and store in the refrigerator until ready to serve.

    Mix up the ingredients for the lime crema.
  10. Serve over rice with a dollop of lime crema and a sprinkle of cilantro.

    Close up of chunky Mexican Beef Stew.
Recipe Notes
  • You want to get a deep, brown sear on the beef. Be sure not to overcrowd the pan, browning the beef in batches if necessary. If there are too many beef cubes in the pan it will steam, not sear.
  • Don’t have amber ale on hand? Use any lager instead.
  • If you can’t find poblano peppers, you can substitute two small cans of minced green chiles.
  • Allow enough time for the beef to cook until extremely tender. You should be able to cut the beef with a spoon.
  • Love extra heat? Stir in hot sauce until your heart’s content!
Nutrition Facts
Mexican Beef Stew
Amount Per Serving
Calories 463 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g75%
Cholesterol 124mg41%
Sodium 971mg42%
Potassium 1004mg29%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 6g7%
Protein 33g66%
Vitamin A 809IU16%
Vitamin C 5mg6%
Calcium 117mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
48

Recipe, Soup and Stew Recipes hearty, Mexican beef, Mexican beef stew, beef, beef stew, comfort food, Mexican, spicy, stew

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Comments

  1. alythia says

    September 29, 2021 at 4:12 pm

    it was the most delicious stew i’ve ever ate . perfect stew for the winter. great with tortillas. so so so yummy

    Reply

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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