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Here is another cooking style for beef stew. It’s Mexican beef stew. Mexican beef stew has its own special flavor. Let’s follow the recipes to cook a special dish for your family right here in this article of BestLifeTips.
Authentic Mexican stew (Birria)
Birria is an authentic Mexican stew. It is traditionally made with lamb meat, but now people commonly use beef instead since it is more affordable and easier to find in Mexico.
- 6 dried red chiles
- 2 pounds chuck roast
- 1 medium white onion
- 4 cloves garlic
- 1 tbsp cooking oil
- 2 bay leaves
- 1 tsp thyme (dried)
- 1 tbsp ground cumin
- 1 tbsp oregano (dried)
- 6 to 8 lime wedges (chopped onion, chopped cilantro and warm tortillas for the side)
Step 1: Prepare the red chiles by cutting the tops off and removing the stem. Cut a slit down the side of the chile to split it open. Use your fingers or a spoon to scrape any additional seeds off and pull off any dried veins.
Step 2: Place the chilies in a bowl and cover it with hot water about 20-30 mins. If the water is bitter after you soak the chiles, discard it. If the water has a good flavor to it, you can use it in with the beef broth for extra flavor. Chop the chiles into fine bits.
Step 3: Cut the beef into 1-inch chunks. You can have your butcher do it.
Step 4: Peel the onion and discard the papery outer skin. Chop or dice into fine 1/4-inch pieces or smaller.
Step 5: Peel the garlic and crush it or chop it finely.
Step 6: In a large pan, add the oil and saute the onions for about a minute to soften them. Turn the heat to high and add the beef into the pan and turn the pieces often until all the beefs is browned and getting a little crispy on the edges. Add in the garlic and continue to cook the mixture for another minute. Transfer the cooked beef mixture to your slow cooker and add the beef broth.
Step 7: Add the red chiles, bay leaves, thyme, cumin, and oregano. Add 1/2 tsp of salt and add some later if needed. Turn the slow-cooker to low and let it cook for about 6 hours.
Step 8: Taste the stew and add more salt or seasonings if needed. Remove the bay leaves and discard them.
Step 9: Serve the stew with fresh chopped onion, chopped fresh cilantro, and a stack of steaming hot tortillas.
Mexican beef stew with potatoes
- 1 1/2 lbs beef chuck roast trimmed and cut into 1 1/2-inch cubes
- Salt and pepper
- 2 tbsp vegetable oil
- 4 large tomatoes chopped (about 4 cups when chopped)
- 1 cup of chicken broth
- 1/2 cup white onion chopped
- 2 garlic cloves peeled
- 2 large potatoes cubed
- 2 serrano peppers
- 1/2 cup cilantro chopped
- Salt and Pepper to season
Step 1: Season beef with salt and pepper. Heat oil in a large skillet or casserole over medium-high heat until shimmering. Add meat cubes and cook until browned on all sides. About 10 minutes.
Step 2: While the meat is cooking, place in your blender the tomatoes, onion, garlic and a cup of chicken broth. Puree until you have a smooth sauce.
Step 3: Stir in this sauce into the skillet with the meat using a strainer or sieve. Bring it to simmering and cook covered for about 20 minutes. Add more broth if needed.
Step 4: Stir in potatoes and serrano peppers; cook until meat and potatoes are tender. Stirring halfway through cooking.
Step 5: Just before serving, add the chopped cilantro. Season with salt and pepper. Serve warm with steamed rice.
Mexican beef stew Tacos
- 1 lb stew beef
- 1 tsp chile powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp oregano
- Olive oil
- 1 onion
- 1 clove of garlic
- 1 tsp tomato paste
- 3 tbsp apple cider vinegar
- 1/2 beer Mexican
Step 1: Begin by seasoning the meat with the chile powder, cumin, and turmeric.
Step 2: Place the seasoned stew meat in a preheated skillet coated with olive oil to brown and once the meat is browned, add the onions. Cook till they are translucent.
Step 3: Then, add the oregano, salt, pepper, and garlic. Stir to combine. After the garlic is cooked down for a minute or two, add the tomato paste. Cook the tomato paste for a minute and then add the beer and vinegar and let simmer for 2-3 hours.
Step 4: Serve with flour tortillas.
New Mexican spicy beef stew recipe
For Santa Fe seasoning:
- 1 tbsp plus 1/2 teaspoon cumin, ground
- 2 1/2 tsp coriander, ground
- 2 1/2 tsp chili powder
- 2 tsp oregano, dried, crushed
- 2 tsp thyme, dried, crushed
- 1/4 tsp ground allspice
- 1/4 tsp cloves, ground
- 1/4 tsp cinnamon, ground
For spicy beef stew:
- 1 cup pinto beans, dried, sorted, rinsed, and drained
- 1 (3-pound) boneless chuck roast, well trimmed and cut into 1 1/2-inch pieces
- Salt and coarsely ground pepper to taste
- 3 tbsp flour (all-purpose)
- 6 tbsp vegetable oil, divided
- 2 large onions, cut into 1/2-inch pieces
- 8 cloves garlic, minced
- 1 jalapeno chile pepper, minced with seeds
- 3 tbsp tomato paste
- 1 1/2 cups red wine
- 2 cups beef stock
- 2 cups chicken stock
- 1 (28-ounce) can Italian plum tomatoes, undrained
- 1 smoked ham hock
- 1/2 tsp cayenne pepper (red pepper)
- 11 ounces smoked kielbasa sausage, cut into 1-inch pieces
- 2 red and/or yellow bell peppers, cored, seeded, and cut into 1/2-inch triangles
- 2 poblano chile peppers, cored, seeded, and cut into 1 1/2-inch triangles
- 3 zucchini squash, cut into 1-inch thick rounds
- Cilantro, fresh, minced
Step 1: Place beans and cover with water in a large soup pot over medium-high heat. Bring just to a boil. Remove from heat, cover, and let it stand for 1 hour. Drain and rinse beans; set aside.
Step 2: Prepare Santa Fe seasoning. In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon. Set aside.
Step 3: Place beef pieces in a large bowl; season with salt and pepper. Add 2 tsp Santa Fe seasoning; toss well. Add flour and toss to coat.
Step 4: In a large pot or cast iron Dutch oven over medium-high heat, heat 4 tbsp vegetable oil. Add beef pieces in batches and brown well; using a slotted spoon, transfer to a bowl.
Step 5: Add 2 tbsp vegetable oil, reduce heat to medium. Add onions and tomato paste; stir for 2 minutes.
Step 6: Add red wine and bring to a boil, scraping up browned bits. Add beef and chicken stocks, tomatoes, ham hock, and cayenne pepper; reduce heat to low and bring to simmer.
Step 7: Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.
Step 8: Add beans, cover partially, and simmer for another 1 hour. Uncover, add remaining Santa Fe seasoning, and simmer for an additional 45 minutes or until beef pieces and beans are tender. Stirring occasionally. Degrease stew if needed. Remove ham hock, trim off fat. Cut ham into 1/2-inch pieces and add back into the stew.
Step 9: In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side. Transfer to a plate. Add bell peppers, poblano chilies, and zucchini; saute for another 5 minutes or until crisp-tender.
Step 10: Mix sausage and vegetables into stew; simmer for 5 minutes longer or until just tender. Sprinkle with cilantro. Ladle into soup bowls and serve with bread (make 6 servings).
Mexican beef stew with cabbage
- 12 cups water
- 2lbs beef shanks with bone
- 1 bulb of garlic (head of garlic)
- 2 bay leaves
- 2 to 3 tbsp salt
- 4 white potatoes, chopped into 1 inch cuts
- 3 Serrano chiles, roughly chopped
- 1 small white onion, diced
- 4 carrots, sliced thick
- 3 ears of corn, cut into 9 pieces
- 4 cups green cabbage, cut into 1-inch pieces
- 1/2 cup chopped cilantro
- 16 corn tortillas, if desired
- 1 large lime, cut into wedges, if desired
Step 1: In a large, heavy pot, add 10 cups water, beef, garlic, bay leaves, and 1 1/2 tbsp of salt. Bring to a boil, skimming the top when needed. Cover, reduce heat and continue cooking for 1.5 to 2 hours or until the meat becomes tender.
Step 2: Blend the Serrano chiles, 1/2 tsp salt, and 1/4 cup water, until smooth; set aside.
Step 3: Once the meat becomes tender, remove bay leaves and bulb of garlic. Add potatoes to the pot, along with the onions, carrots and corn. Add the remaining 2 cups water, taste the broth for salt and season to taste. Bring up to a boil, reduce heat and continue cooking until potatoes are fork tender.
Step 4: When potatoes are tender, remove the corn and meat from the soup, transfer to a large bowl, cover to keep warm.
Step 5: Add cabbage and 1/4 cup of cilantro to the soup. Cook for just another 15 to 20 minutes, until cabbage becomes tender, but is still crisp. Remove soup from heat and let sit for 15 minutes. Warm the corn tortillas on a hot comal or griddle and keep warm in a tortilla warmer.
Step 6: Divide the soup into 8 bowls. Add corn and some of the meat to each bowl. Garnish with lemon wedges, cilantro, and Serrano salsa for some added spice. Serve with warm corn tortillas, if desired.
Hope you enjoy this Mexican beef stew article of BestLifeTips. We believe now that you can make a dish with Mexican style. Come back to us for more amazing recipes.