Mexican Stewed Beef and Peppers for Tender, Savory Tacos

Mexican stewed beef and peppers is a home-style beef guisado: cubes of chuck simmer slowly with tomatoes, onion, chiles, and warm spices until tender, then mingle with soft, colorful peppers. Versions vary from cook to cook, but this one makes a rich, spoonable stew that works just as well in warm tortillas as it does over rice.

Ingredients

2½ lb (1.13 kg) boneless beef chuck, cut into 1½-inch (4 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 large yellow onion, about 8 oz (225 g), diced
4 garlic cloves (about 12 g), finely chopped
1 tbsp (7 g) ground ancho chile, or mild chili powder
1 tsp (2 g) ground cumin
1 tsp (1 g) dried Mexican oregano, crumbled
1 can crushed tomatoes, 14½ oz (411 g)
2 cups (475 ml) low-sodium beef broth, plus a little extra if needed
1 bay leaf
2 medium bell peppers, about 10½ oz (300 g) total, stemmed, seeded, and cut into 1-inch (2.5 cm) strips
1 jalapeño, about 1 oz (30 g), seeded and thinly sliced, optional
1 tbsp (15 ml) fresh lime juice, or to taste
¼ cup (10 g) chopped fresh cilantro, for finishing

Instructions

Prepare the beef and vegetables. Pat the chuck dry with paper towels; dry surfaces brown more effectively than damp ones. Cut the meat into evenly sized cubes so they cook at a similar rate, and remove only large, hard pieces of exterior fat. Dice the onion, chop the garlic, and slice the peppers. Measure the spices and broth before you start cooking. Season the beef all over with the salt and black pepper.
Brown the beef in batches. Heat the oil in a heavy Dutch oven or other deep, lidded pot over medium-high heat. When the oil is shimmering, add enough beef to cover the base without crowding it. Brown the cubes on several sides, turning as needed; allow about 12 minutes total for the batches. Transfer browned beef to a plate. If the pot looks dry between batches, add a small splash of oil. Browning builds savory flavor, but the meat does not need to cook through at this stage.
Soften the aromatics. Reduce the heat to medium. Add the diced onion to the same pot and cook for about 5 minutes, stirring and scraping up the browned bits, until softened. Add the garlic and cook for 30 seconds within that time, just until fragrant. If the bottom has especially dark, bitter patches, carefully loosen them with a spoon rather than letting them scorch.
Bloom the spices and make the sauce. Stir in the ancho chile, cumin, and Mexican oregano for 1 minute. Add the crushed tomatoes and broth, then stir for about 2 minutes to loosen the flavorful fond from the bottom of the pot. Return the beef and any juices on the plate to the pot, add the bay leaf, and bring the liquid just to a gentle simmer. The liquid should mostly surround the beef; add a splash of broth if needed, but do not cover the meat by several inches.
Braise until the beef is nearly tender. Cover the pot, lower the heat, and maintain a quiet simmer for 1 hour 35 minutes. Check occasionally that the liquid is barely bubbling and not sticking; stir gently and add a little broth or water if the pot is getting dry. Avoid a hard boil, which can make the meat cook unevenly and break the sauce into a greasy layer. The beef should be starting to yield when pressed with a fork.
Add the peppers. Stir in the bell peppers and the optional jalapeño. Cover again and simmer for 20 minutes, until the peppers are tender but still hold their shape and the beef is fork-tender. Check a large beef piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. The extended braise takes the chuck well beyond that minimum and makes it tender; let the finished pot stand for 3 minutes before serving.
Adjust the sauce and finish. Remove the bay leaf. If the sauce seems thinner than you like, simmer uncovered for 5 minutes, stirring carefully so the beef does not shred. Taste and add salt, lime juice, or a little more chile as needed. The lime should brighten the tomato and beef, not make the sauce taste sharply sour. Sprinkle with cilantro just before serving.

Tips

Choose chuck and cut it evenly. Chuck has enough connective tissue to become succulent during a long, gentle braise. Lean stew meat can work, but it may be less rich and can turn dry if cooked aggressively. If your cubes vary greatly in size, remove the small, tender ones sooner and keep the larger pieces simmering.
Keep the pot at a low simmer. A few gentle bubbles around the edge are enough. If the liquid boils vigorously, lower the heat; you can also move the pot to a smaller burner. A tight-fitting lid helps the beef braise without frequent additions of liquid, while occasional checks prevent scorching.
Use the oregano you can find. Mexican oregano has a citrusy, slightly earthy flavor and is different from Mediterranean oregano. If it is unavailable, use the same quantity of regular dried oregano; the stew will still be good, though its herbal note will be less bright. Mild chili powder is a convenient substitute for ancho, but blends vary in salt and heat, so taste before adding extra seasoning.
Do not crowd the browning pot. Overloading traps steam and leaves the beef gray rather than browned. Work in batches and leave space around the cubes. The fond left in the pot is useful flavor, so scrape it into the sauce when you add the tomatoes and broth.

Serving Suggestions

For tacos, spoon the beef and peppers into warm corn or flour tortillas with a little of the thick sauce. Offer chopped onion, cilantro, lime wedges, and sliced radishes at the table so everyone can add fresh, crisp contrast. If the filling is very saucy, use a slotted spoon for the tortillas and serve extra sauce separately; this makes the tacos easier to hold without wasting any of the braising liquid.

The stew is also excellent over steamed white rice, Mexican-style rice, or a bed of beans. Serve it with warm tortillas for scooping, plus a simple cabbage salad or sliced avocado if you want something cool beside the rich sauce. For a larger meal, add refried beans, charred corn, or a green salad. Keep toppings simple: the beef already has tomato, chile, and oregano flavors, so a squeeze of lime and a handful of cilantro are often enough.

Variations

Adjust the heat: Leave out the jalapeño for a mild stew, or leave some seeds in for more heat. For a deeper chile flavor, replace part of the ancho with chipotle powder. Start with ¼ teaspoon (about 0.5 g), since chipotle is smoky and can quickly dominate the sauce. You can also offer hot sauce at the table rather than making the whole pot spicy.

Change the peppers: Use one red and one green bell pepper for color and a balance of sweetness and grassy flavor. Poblano peppers are another good option; they taste earthier and less sweet than bell peppers. Remove their seeds and slice them as you would the bell peppers. Add them at the same point in the recipe, checking for tenderness after 20 minutes.

Make it more saucy or more tomato-forward: For a looser stew to serve over rice, add up to ½ cup (120 ml) extra broth during the braise. For a stronger tomato flavor, use a 28-oz (794 g) can of crushed tomatoes and reduce the broth to 1½ cups (355 ml); the finished sauce will be thicker and more tangy. Add salt gradually because canned tomatoes differ in seasoning.

Use a different cut: Beef brisket cut into cubes can be braised in the same way, though its texture may be slightly different. Short ribs can also work if cut into manageable pieces, but they contain more bone and fat, so the yield will be lower and the sauce may need skimming. Avoid replacing chuck with a very lean steak cut if you plan to keep the long simmer.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and a little fat may set on top; both are normal. Stir the fat back in for a richer finish or skim it off after chilling for a lighter-tasting sauce.

To reheat a portion on the stove, put it in a covered saucepan with a splash of broth or water and warm over medium-low heat, stirring occasionally, until steaming throughout. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. In a microwave, cover the bowl loosely, heat in short intervals, and stir between intervals so the beef and sauce heat evenly; verify 165°F (74°C) before serving. Freeze in airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating, or reheat from frozen gently with added liquid, stirring as it loosens.

Frequently Asked Questions

Can I make Mexican stewed beef and peppers ahead?
Yes. Cook it completely, cool it promptly, and refrigerate it in a covered container. The flavors settle together as it rests, and it reheats well with a splash of broth. Keep it refrigerated no longer than 3 to 4 days, and bring leftovers to 165°F (74°C) when reheating.

Why is my beef still tough after the stated cooking time?
Chuck can vary in size and connective tissue, and a low simmer may run cooler in one pot than another. Continue cooking gently, covered, in 15-minute increments until a fork twists easily in the meat. If the liquid has reduced too much, add a little hot broth or water. Do not turn up the heat to force tenderness; a steady braise works better.

Can I make this in a slow cooker?
Yes. For the best flavor, brown the seasoned beef in a skillet and soften the onion before transferring them to the slow cooker. Add the garlic, spices, tomatoes, broth, and bay leaf, then cook until the beef is tender, roughly 7 to 8 hours on low or 4 to 5 hours on high, depending on the appliance and cube size. Add the peppers during the final 45 to 60 minutes so they do not become overly soft. Check that the beef reaches the safe temperature described in the recipe.

Can I use frozen bell peppers?
Yes, but expect a softer texture because frozen peppers release more moisture as they thaw. Add them straight from frozen during the final 15 to 20 minutes and simmer uncovered if the sauce becomes thinner than you want. Fresh peppers keep more shape, which is preferable if you plan to serve the stew in tacos.

What should I do if the stew is too spicy?
Stir in a little extra broth or crushed tomato, then taste again; this dilutes the chile without masking the beef. Serve with rice, beans, or a spoonful of sour cream or crema to soften the heat at the table. For a future batch, omit the jalapeño and check whether your chili powder blend contains hotter chiles.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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