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