Hearty Mexican Beef And Vegetable Stew
This Hearty Mexican Beef And Vegetable Stew is packed with tender beef, vibrant vegetables, and warm spices. It is comforting, easy to make, packed with veggies, freezer-friendly, full of authentic Mexican flavors, perfect for meal prep, and a guaranteed family favorite!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lbs beef chuck roast cubed
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 4 cups beef broth
- 1 can fire-roasted diced tomatoes 14.5 oz
- 3 large carrots peeled and sliced
- 2 large potatoes peeled and cubed
- 1 cup frozen corn
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preparation Steps
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed beef and brown on all sides, about 5 to 7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and sauté until softened, about 3 to 4 minutes. Add the minced garlic, chili powder, cumin, and Mexican oregano, cooking for another minute until fragrant.
- Return the browned beef to the pot. Pour in the beef broth and diced tomatoes with their juices. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
- Stir in the sliced carrots and cubed potatoes. Cover and continue to simmer for 25 to 30 minutes, or until the beef and vegetables are fork-tender.
- Stir in the frozen corn and cook for an additional 5 minutes until heated through. Taste and adjust seasoning if necessary. Serve hot.
Notes
Store any leftover stew in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.