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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.
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.
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.
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.
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.
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
- Char the poblano peppers over an open flame.
- Place the charred peppers in a bowl and cover tightly with plastic wrap. Reserve.
- Brown the beef on all sides in hot oil. Brown in batches if necessary so as not to crowd the pan.
- Remove the browned beef to a plate and add the onions to the pan. Saute until soft and golden.
- Stir in the seasonings, beef paste and tomato paste.
- Peel and chop the peppers. Add the salsa, stock, beer, peppers and beef back to the pot.
- Simmer low and slow until the beef is fork tender, 2-3 hours. Uncover, stir in herbs and continue to cook until slightly thickened.
- Mix the ingredients for the lime crema. Serve with the stew.
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
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.
- 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)
- 1 cup sour cream
- 2 tsp lime zest, grated
- pinch of salt
- *cooked rice for serving if desired
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Place the poblano peppers over an open flame (on a gas stovetop or grill) and char on all sides, turning frequently.
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Place the charred peppers in a bowl and cover tightly with plastic wrap.
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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.
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Add the onion and saute until softened, about 4 minutes.
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Stir in the garlic powder, cumin and oregano and saute until fragrant, about a minute. Add the tomato paste and beef base. Stir well.
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Remove the charred skin from the poblano peppers and the peppers lightly. Open the peppers and remove the seeds. Roughly chop the peppers.
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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.
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Uncover and simmer for 20-30 mins, season if needed. Stir in cilantro and hot sauce if desired.
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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.
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Serve over rice with a dollop of lime crema and a sprinkle of cilantro.
- 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!
alythia says
it was the most delicious stew i’ve ever ate . perfect stew for the winter. great with tortillas. so so so yummy