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Mexican beef stew in a skillet.

Mexican Beef Stew

Course Main Course
Cuisine Mexican
Keyword mexican beef stew
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Servings 8
Calories 378 kcal
Author Carissa

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

  1. Put the tomatoes, jalapeno, cumin, oregano, thyme, tomato bouillon and water in a blender. Blend until smooth and set aside.

  2. To the meat add the salt, pepper and flour. Mix well.

  3. 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.

  4. Add the onion to the skillet and cook for a few minutes. Next add the garlic and cook for 1 min.

  5. 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.

  6. 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.