Savor the rich and hearty flavors of our delicious Mexican beef vegetable stew, a comforting dish perfect for family gatherings or a cozy night in. This traditional recipe brings together tender beef, vibrant vegetables, and a blend of fragrant spices to offer a taste of authentic Mexican cuisine in every bite.
Growing up, Sunday dinners were a sacred tradition in my family. My grandmother would often prepare this aromatic stew, its simmering scent wafting through the house long before it graced our dinner table. The irresistible smell of spices was a comforting herald that connected us all, encapsulating shared stories and laughter in a single, delightful dish.
Why You’ll Love This Recipe
This Mexican beef vegetable stew stands out for its impeccable blend of textures and flavors. The slow-cooked beef is tender and juicy, enriched by a medley of fresh vegetables that add a subtle sweetness and crunch. What makes this stew truly unique is its simplicity; the ingredients are easy to find and the steps straightforward, making it an ideal dish for both seasoned cooks and beginners.
Ingredients Notes
Our stew calls for traditional ingredients that you can easily find at your local grocery store. For the beef, opt for chuck roast or short ribs for the best tenderness. Fresh vegetables like corn, carrots, and bell peppers bring vibrant color and sweetness to the dish while canned tomatoes help create the robust broth. If you want a spicier kick, consider adding jalapeños or chili powder. Don’t forget the fresh cilantro to garnish—it adds a refreshing hint to round off the warm flavors.
Recipe Steps
Step 1
Begin by seasoning the beef generously with salt and pepper. In a large pot, heat oil over medium-high heat. Brown the beef on all sides, then remove it from the pot and set aside.
Step 2
In the same pot, add chopped onions and garlic, sautéing until fragrant. Stir in diced bell peppers and carrots, cooking until they start to soften.
Step 3
Add the canned tomatoes and beef broth to the pot, scraping up any browned bits from the bottom. Return the beef to the pot and bring the mixture to a boil.
Step 4
Reduce the heat to low and let the stew simmer, covered, for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and adjust seasoning if needed.
Step 5
In the last 30 minutes of cooking, add corn and any additional vegetables you fancy. Once done, garnish with fresh cilantro before serving.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you wish to freeze, allow the stew to cool completely before transferring it to a freezer-safe container. For optimal flavor and texture, consume the frozen stew within 2 months. To reheat, thaw overnight in the refrigerator and warm it up on the stovetop over medium heat until thoroughly heated.
Variations & Substitutions
This stew is highly adaptable to suit various dietary needs and preferences. For a low-carb option, replace the potatoes with keto-friendly vegetables like zucchini or cauliflower. If you’re after a vegetarian twist, swap the beef for hearty mushrooms and beans, adjusting the spices to maintain its robust flavor. For an herbal lift, basil or oregano can be a delightful change-up to the traditional cilantro garnish.
Serving Suggestions
This stew makes a fantastic main course, ideal for any time of the year. For an authentic experience, serve it with a side of warm tortillas or crusty bread to soak up every drop of that delicious broth. For a full meal, consider adding a side of rice or a fresh garden salad to complement the rich flavors of the stew.
Frequently Asked Questions
Can I make this stew in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the beef and sauté the onions and garlic as instructed on the stovetop. Then, transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and vegetables are cooked through.
What can I use instead of cilantro?
If cilantro isn’t your preference, you can replace it with fresh parsley or basil. These alternatives will provide a similar fresh and aromatic lift to the dish. Adjust the quantity according to taste to keep the balance of flavors.
Is this stew gluten-free?
This recipe is naturally gluten-free, provided that the beef broth and any added ingredients, like canned tomatoes, do not contain gluten. Always check the labels of packaged products to ensure they comply with gluten-free standards.
Mexican Beef Vegetable Stew
Ingredients
Main Ingredients
- 2.5 pounds beef chuck cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups beef broth low sodium
- 1 can diced tomatoes 14.5 ounces
- 2 cups carrots sliced
- 2 cups potatoes peeled and cubed
- 1 teaspoon cumin
- 0.5 teaspoon chili powder
Instructions
Preparation Steps
- Heat the oil in a large pot over medium-high heat. Add the beef and brown on all sides.
- Remove the beef and set aside. Add onions and garlic to the pot and sauté until softened.
- Return the beef to the pot. Stir in the beef broth, diced tomatoes, cumin, and chili powder.
- Bring to a simmer, cover, and cook for 60 minutes.
- Add carrots and potatoes; continue to cook until vegetables are tender, about 30 minutes more.
