This Mexican-inspired beef stew brings together tender chunks of beef, potatoes, beans, corn, tomatoes, and warm spices in a richly savory broth. Stews vary across Mexico and from one household to another; this practical version is a hearty one-pot meal that is easy to adjust for your preferred level of heat.
Ingredients
- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1½ tsp (9 g) fine salt, plus more to taste
- ½ tsp (1 g) ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola or avocado oil
- 1 medium yellow onion, about 1 cup (150 g) chopped
- 3 garlic cloves, about 1 tbsp (9 g) finely chopped
- 1 tbsp (8 g) all-purpose flour
- 2 tbsp (30 g) tomato paste
- 2 tsp (5 g) ground cumin
- 1½ tsp (4 g) mild chili powder
- 1 tsp (2 g) dried Mexican oregano, or 1 tsp (1 g) regular dried oregano
- 1 can diced tomatoes, 14½ oz (411 g), with their juices
- 4 cups (950 ml) low-sodium beef broth
- 1 bay leaf
- 2 medium Yukon Gold potatoes, about 12 oz (340 g), cut into ¾-inch (2 cm) cubes
- 2 medium carrots, about 6 oz (170 g), peeled and cut into ½-inch (1 cm) rounds
- 1 can pinto or black beans, 15 oz (425 g), drained and rinsed; about 1½ cups (255 g) drained
- 1½ cups (225 g) corn kernels, fresh or frozen
- 1 tbsp (15 ml) fresh lime juice, plus lime wedges for serving
- ¼ cup (10 g) chopped fresh cilantro, for serving
Instructions
- Prepare the beef and vegetables. Pat the beef dry with paper towels; this helps it brown instead of steam. Season it with the salt and pepper. Chop the onion and garlic, cut the potatoes and carrots, and rinse and drain the beans. Gather the remaining ingredients before you start cooking.
- Brown the beef. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Working in two or three batches so the pieces have room, brown the beef for about 2 minutes per side, 8 to 10 minutes total per batch. Transfer browned pieces to a plate. If the pot looks dry between batches, add a small splash of oil; avoid crowding, which prevents good browning.
- Build the base. Reduce the heat to medium. Add the onion and cook for about 4 minutes, stirring and scraping up browned bits from the bottom. Stir in the garlic, flour, tomato paste, cumin, chili powder, and oregano. Cook for 1 minute, stirring, until the mixture smells fragrant and the paste darkens slightly.
- Simmer the beef. Pour in the diced tomatoes and broth gradually, stirring to loosen any browned bits. Add the bay leaf and return the beef and any juices on the plate to the pot. Bring the liquid to a gentle boil, then reduce the heat to low. Cover with the lid slightly ajar and simmer gently for 1 hour 30 minutes, stirring every 20 to 30 minutes. Keep the liquid at a quiet simmer rather than a hard boil. Beef chuck is a whole cut; USDA FSIS guidance sets its safe minimum internal temperature at 145°F (63°C) with a 3-minute rest. Check a large piece with a food thermometer before serving; the longer simmer is for tenderness, not a substitute for checking temperature.
- Add the potatoes and carrots. Stir them into the pot, cover, and simmer for about 20 minutes. The potatoes should be nearly tender when pierced with a knife. If the beef is still chewy rather than yielding easily, continue simmering before moving on; chuck can vary, and tender beef matters more than the exact clock.
- Finish with beans and corn. Stir in the drained beans and corn. Simmer uncovered for about 10 minutes, until the vegetables are tender and the broth has thickened slightly. Remove the bay leaf. Stir in the lime juice, taste the broth, and adjust the salt, pepper, or lime as needed. Serve hot with cilantro and lime wedges.
Tips
- Brown in batches. Give the beef space in the pot and let each side develop color before turning it. If the meat releases liquid and starts to gray, the pan is crowded; transfer a batch out and let the moisture cook off before continuing.
- Keep the simmer gentle. A rapid boil can make beef tighten and break the potatoes apart. Look for occasional small bubbles at the surface. If the stew becomes thicker than you want, stir in broth or water a little at a time.
- Choose the right oregano. Mexican oregano has a citrusy, slightly earthy flavor and is sold in many Latin American grocery stores. Regular Mediterranean oregano works if that is what you have, though the flavor will be a little more minty and less citrus-like.
- Adjust the seasoning at the end. Broth brands and canned tomatoes vary in saltiness. Taste after the beans and corn have warmed through, then add salt gradually. Lime brightens the broth, but add it in small amounts so it does not overpower the tomato and beef.
Serving Suggestions
Serve the stew in deep bowls with warm corn tortillas, flour tortillas, or crusty bread for dipping. A scoop of cooked white rice is a good choice when you want a more filling bowl; spoon the stew alongside or over the rice rather than adding it to the pot, so leftovers do not absorb all the broth. Set out extra lime wedges, chopped cilantro, and finely diced onion so each person can finish their serving to taste.
For a simple meal, pair it with a crisp cabbage salad dressed with lime, or serve sliced avocado and radishes on the side. If you are serving a group, keep toppings separate and let the stew stay at a gentle simmer only until dinner is ready. A hard boil while holding it can soften the potatoes too much.
Variations
Make it spicier: Add one or two chopped jalapeños with the onion, or stir in ½ teaspoon of chipotle powder with the other spices. For a smoky chile flavor without much extra heat, use a small amount of adobo sauce from canned chipotles. Start modestly, since the spice will become more noticeable as the stew simmers.
Use another bean: Kidney beans or cannellini beans can replace the pinto or black beans in the same quantity. They change the character slightly but work well in the tomato broth. If you use dried beans, cook them fully before adding them; do not add uncooked dried beans at the end of this recipe, since they need much longer to become tender.
Change the vegetables: Replace the corn with 1 cup (150 g) of diced zucchini, adding it for only the final 10 minutes so it does not turn mushy. Green beans can go in with the potatoes and carrots. Sweet potato can replace Yukon Gold potatoes, though it will make the broth sweeter and may soften more quickly.
Make it without beef: For a meatless pot, omit the beef and use vegetable broth. Add an extra can of drained beans and 8 oz (225 g) sliced mushrooms; brown the mushrooms before cooking the onion. Simmer the tomato and broth base for about 25 minutes, then add the potatoes and carrots and cook until tender before adding the beans and corn. This is a different, quicker stew rather than a direct replacement for the beef version.
Storage and Reheating
Let the stew stop steaming heavily, then refrigerate it in shallow, covered containers within 2 hours of cooking. Keep it refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. The broth may thicken as it chills because the potatoes release starch; loosen it with a splash of water or broth when reheating.
Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming throughout. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. You can also reheat an individual portion in the microwave, stirring midway and checking several spots for even heating. Freeze cooled stew in airtight freezer-safe containers for up to 3 months for best quality. Thaw in the refrigerator before reheating, and expect the potatoes to be somewhat softer after freezing.
Frequently Asked Questions
What cut of beef works best for Mexican stew?
Beef chuck is a dependable choice because its connective tissue softens during a long, gentle simmer and gives the broth body. Pre-cut stew meat is convenient, but pieces may come from different cuts and cook at different rates. If using it, cut large pieces to a similar size and judge tenderness as the stew cooks.
Can I make this stew in a slow cooker?
Yes. Brown the beef and cook the onion, garlic, flour, tomato paste, and spices on the stovetop first for better flavor, then transfer them to the slow cooker with the tomatoes, broth, bay leaf, potatoes, and carrots. Cook on low for about 7 to 8 hours or high for about 4 to 5 hours, until the beef and vegetables are tender. Add the beans and corn during the final 30 minutes, then finish with lime. Slow cookers vary, so check the beef and vegetables rather than relying only on the clock.
Can I make it ahead?
Yes. The stew can be cooked a day ahead, cooled, and refrigerated within 2 hours. Its flavor often tastes more blended after a night in the refrigerator, though the potatoes may absorb some broth. Reheat it gently to 165°F (74°C), adding broth or water if needed, and add a fresh squeeze of lime just before serving.
How can I thicken the broth?
First simmer the stew uncovered for a few minutes to let excess liquid evaporate. For a thicker, hearty texture, mash a few potato pieces against the side of the pot and stir them back in. You can also mix 1 tablespoon (8 g) cornstarch with 1 tablespoon (15 ml) cold water, stir it into the simmering stew, and cook for 1 to 2 minutes. Add thickener gradually; the broth will thicken further as it cools.
Is this stew very spicy?
No, the recipe uses mild chili powder and is designed to be gently seasoned rather than hot. Chili powders vary, so check the label and add extra heat gradually. Serve sliced jalapeño or hot sauce at the table if some diners want more spice, leaving the main pot mild for everyone else.
Related
- Japanese Pumpkin Soup: Creamy Kabocha Recipe
- Japanese Pork Soup (Tonjiru): A Hearty Miso Recipe
- Japanese Pork Stew: A Cozy Nikujaga Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).