This is hands down the best Mexican beef stew ever. It’s hearty, flavorful and full of tender beef, soft veggies, and a rich, savory sauce that makes the whole house smell incredible. I especially love making this during the chilly fall and winter months. It’s the ultimate comfort food.
This stew is packed with goodness. It starts with chunks of beef tossed in flour and browned until golden. That step is key because it builds a deep, rich flavor right from the beginning. Then the beef simmers low and slow in a homemade tomato and chile sauce made from roma tomatoes, jalapeño, spices, and tomato bouillon. The sauce thickens as it cooks and coats every bite in pure deliciousness.
I like to keep it simple and serve the stew just as it is, but you can easily stretch the meal by pairing it with Mexican rice and refried beans. That makes it perfect for feeding a big family. And of course, you can’t forget the homemade flour tortillas. They’re amazing for soaking up every drop of that flavorful sauce.
The chopped potatoes and carrots go in toward the end so they cook just until tender, and the chopped cilantro stirred in at the end adds a fresh finish that brings everything together.
This recipe makes a big pot of stew, so it’s great for leftovers too. Just reheat and enjoy all over again the next day. If you’re looking for a cozy meal that feels like a hug in a bowl, this beef stew is it.
Mexican Beef Stew
Ingredients
- 3 lbs beef stew meat
- 3 tsp salt
- 1 1/2 tsp ground black pepper
- 1/4 cup all purpose flour
- 6 roma tomatoes halved
- 1 jalapeno
- 1 1/2 tsp ground cumin
- 1 tsp Mexican oregano
- 1/2 tsp thyme
- 3 tsp tomato bouillon
- 1 cup water
- 3 tbs vegetable oil
- 1 onion diced
- 8 cloves garlic minced
- 2 bay leaves
- 5 gold potatoes peeled and chopped
- 5 whole carrots peeled and chopped
- 1 bunch cilantro
Instructions
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Put the tomatoes, jalapeno, cumin, oregano, thyme, tomato bouillon and water in a blender. Blend until smooth and set aside.
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To the meat add the salt, pepper and flour. Mix well.
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Heat up a millet over medium heat. Once hot add the meat and brown on all sides. Do this batches so you don’t drown the skillet. Transfer the browned meat to a plate.
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Add the onion to the skillet and cook for a few minutes. Next add the garlic and cook for 1 min.
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Return the meat to the skillet along with the bay leaves. Add the blended sauce to the skillet and stir. Bring to a boil then reduce heat to medium low and cover. Cook for 1 hour and 30 minutes.
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Add the veggies to the skillet and give it a stir. Cover and continue to cook for another 30 minutes or until the meat and veggies are both tender. Add the cilantro. Serve and enjoy.