Name: Traditional Mexican Beef Stew with Guajillo Chiles
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Ingredients: 2 dried guajillo chiles (about 10 g), stemmed and seeded; 1 dried ancho chile (about 8 g), stemmed and seeded; 2 lb beef chuck, cut into 1½-inch (4 cm) cubes (900 g); 1½ tsp fine salt (about 9 g), divided, plus more to taste; ½ tsp freshly ground black pepper (about 1 g); 2 tbsp neutral oil, such as canola (30 ml); 1 medium yellow onion, finely chopped (about 150 g); 4 garlic cloves, minced (about 12 g); 2 tbsp tomato paste (33 g); 1 can crushed or diced tomatoes, preferably fire-roasted, 14½ oz (411 g); 1 tsp ground cumin (about 2 g); 1 tsp dried Mexican oregano (about 1 g); 2 bay leaves; 6 cups low-sodium beef broth (1.4 L), plus a little more if needed; 2 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces (about 200 g); 2 medium Yukon Gold potatoes, cut into 1½-inch (4 cm) chunks (about 350 g); 2 ears corn, husked and cut into 3 pieces each (or 1½ cups/240 g kernels); 1 medium zucchini, cut into thick half-moons (about 200 g); ½ cup chopped fresh cilantro (about 15 g), plus extra for serving; 1 lime, cut into wedges

Traditional Mexican Beef Stew with Guajillo Chiles

Traditional Mexican beef stew is a slow-simmered braise of beef chuck, tomatoes, dried chiles and vegetables, served hot with tortillas or rice. Mexican home-style versions vary by region and household; this one uses guajillo and ancho chiles for a mild, earthy broth that clings to tender beef and potatoes.

Ingredients

2 dried guajillo chiles (about 10 g), stemmed and seeded
1 dried ancho chile (about 8 g), stemmed and seeded
2 lb beef chuck, cut into 1½-inch (4 cm) cubes (900 g)
1½ tsp fine salt (about 9 g), divided, plus more to taste
½ tsp freshly ground black pepper (about 1 g)
2 tbsp neutral oil, such as canola (30 ml)
1 medium yellow onion, finely chopped (about 150 g)
4 garlic cloves, minced (about 12 g)
2 tbsp tomato paste (33 g)
1 can crushed or diced tomatoes, preferably fire-roasted, 14½ oz (411 g)
1 tsp ground cumin (about 2 g)
1 tsp dried Mexican oregano (about 1 g)
2 bay leaves
6 cups low-sodium beef broth (1.4 L), plus a little more if needed
2 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces (about 200 g)
2 medium Yukon Gold potatoes, cut into 1½-inch (4 cm) chunks (about 350 g)
2 ears corn, husked and cut into 3 pieces each (or 1½ cups/240 g kernels)
1 medium zucchini, cut into thick half-moons (about 200 g)
½ cup chopped fresh cilantro (about 15 g), plus extra for serving
1 lime, cut into wedges

Instructions

Soak the chiles and prepare the ingredients. Put the guajillo and ancho chiles in a heatproof bowl and cover with very hot water. Set them aside for 10 minutes to soften. While they soak, cut the beef and vegetables, chop the onion and garlic, and measure the remaining ingredients; allow about 30 minutes for the full preparation. Drain the chiles, reserving ½ cup (120 ml) of the soaking water. Blend the chiles with the reserved water and the tomatoes until fairly smooth. If the chile skins are especially coarse, push the sauce through a fine sieve. This makes a smoother stew, but straining is optional.
Season and brown the beef. Pat the beef dry with paper towels so it browns rather than steams. Season it with 1 tsp of the salt and the black pepper. Heat the oil in a heavy Dutch oven or deep, heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on two or three sides, about 8–10 minutes total. Avoid crowding the pan; transfer browned pieces to a plate while you finish the batches. The beef does not need to cook through at this stage.
Build the chile-tomato base. Reduce the heat to medium. Add the onion to the same pot and cook for 4–5 minutes, stirring and scraping up the browned bits, until softened. Add the garlic, tomato paste, cumin and oregano, and stir for 30 seconds. Pour in the blended chile and tomato mixture carefully. Let it bubble for 2 minutes, stirring so it does not catch on the bottom.
Braise the beef. Return the beef and any juices on the plate to the pot. Add the broth and bay leaves, then stir in the remaining ½ tsp salt. Bring the liquid to a gentle simmer, not a hard boil. Cover the pot, reduce the heat to low, and simmer for 1 hour 40 minutes, stirring once or twice. Keep the surface at a quiet bubble; add a splash of broth or water if the liquid drops below the beef. At the end of this stage, the beef should be starting to soften. If it is still quite firm, simmer it a little longer before adding the vegetables.
Add the potatoes, carrots and corn. Stir in the carrots, potatoes and corn. Cover and simmer gently for 20 minutes, until the potatoes are nearly tender when pierced with a knife. Stir carefully so the potato pieces hold their shape. If using loose corn kernels instead of cob pieces, add them with the zucchini in the next step so they do not overcook.
Finish the stew. Add the zucchini, cover and simmer for 10 minutes, until the vegetables are tender but not collapsing and the beef is fork-tender. Check a large piece of beef 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; this braised stew should cook well beyond that temperature to become tender. Remove the bay leaves, taste the broth, and add salt or a little water or broth if needed.
Rest and garnish. Turn off the heat and let the stew stand for 5 minutes. Stir in the cilantro, then ladle into warm bowls with lime wedges. The timed cook is about 2 hours 30 minutes, including this brief rest; a particularly tough chuck roast may need extra simmering to reach a tender texture.

Tips

Brown in batches. A crowded pot releases moisture and prevents good browning. If the beef will not fit in one loose layer, brown it in two or three batches and add a teaspoon of oil only if the pot looks dry.
Adjust the chile heat gently. Guajillo and ancho are usually mild, but dried chiles vary. Remove every seed and membrane for a gentler broth; for more warmth, add a pinch of cayenne or one seeded dried chile de árbol. Avoid adding several hot chiles at once, since the heat concentrates as the stew simmers.
Know your chile options. Guajillo and ancho chiles are sold in many Latin American grocery stores and some larger supermarkets. If you cannot find them, use 2 tbsp (about 16 g) mild ancho chile powder in the tomato mixture and skip the soaking and blending. The result will be less fruity and less complex, but still flavorful. Do not substitute generic hot chili powder without checking its heat and salt content.
Keep the simmer gentle. A rolling boil can make the beef tighten and break up the vegetables. The broth should show occasional small bubbles. Add zucchini near the end, as directed, because it softens much faster than potatoes and carrots.

Serving Suggestions

Serve the stew in deep bowls with plenty of broth, beef and vegetables in each portion. Warm corn tortillas are useful for scooping up the chile-tomato sauce; flour tortillas, crusty bread or plain Mexican rice also make good companions. Offer lime wedges, chopped cilantro and finely diced white onion at the table so everyone can finish a bowl to taste. A spoonful of sliced avocado adds a cool, creamy contrast, while pickled jalapeños bring sharper heat.

For a fuller meal, set out a simple cabbage salad or sliced radishes dressed with lime and salt. The stew is substantial on its own, so keep the sides uncomplicated. If serving it family-style, keep the pot covered between ladles and give it an occasional gentle stir so the vegetables and broth stay evenly distributed.

Variations

Make it more like a vegetable-forward caldo: Increase the broth by 2 cups (475 ml) and add a chayote, peeled and cut into chunks, with the potatoes. Some home-style Mexican beef soups use a broader mix of vegetables and a lighter broth; this variation moves in that direction without changing the chile base. Add extra broth gradually if you want it soupier.

Use a different cut: Beef short ribs or bone-in beef shank can replace some or all of the chuck. They make a richer broth and may need additional braising time, so cook until the meat is tender rather than relying only on the clock. Trim very thick surface fat before cooking, and skim excess fat from the broth before serving.

Change the vegetables: Green beans, chayote or a small piece of cabbage can stand in for some of the carrots, corn or zucchini. Add firm vegetables with the potatoes and quick-cooking vegetables toward the end. If using frozen corn, add it during the final 10 minutes; it needs no thawing.

Make it less spicy or more tomato-forward: For a mild stew, use only the ancho chile and replace the guajillos with an extra ½ cup (120 ml) broth. For a brighter tomato flavor, stir in 1 tbsp (15 ml) lime juice after cooking. These changes shift the balance of the broth, so taste before adding more salt.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. Keep the stew refrigerated for 3–4 days. It may thicken as it cools because the potatoes absorb broth; add a splash of water or beef broth when reheating. For longer storage, freeze portions in freezer-safe containers for up to 3 months for best quality, leaving a little space for expansion. Thaw overnight in the refrigerator.

Reheat only the portion you plan to serve, either in a covered saucepan over medium-low heat or in the microwave, stirring occasionally so it heats evenly. Add broth as needed and bring leftovers to 165°F (74°C), checking with a food thermometer. Avoid repeatedly cooling and reheating the same pot; divide it into serving portions before storing.

Frequently Asked Questions

Is Mexican beef stew the same as carne guisada?

The names and recipes vary. Carne guisada commonly refers to beef braised in a seasoned sauce, and this recipe shares that approach. Other Mexican beef stews are brothier and may include a wider range of vegetables. There is no single version that represents every region or household.

Can I make this stew without dried chiles?

Yes. Use the mild ancho chile powder substitute in the tips, or leave out the chiles and add a little extra broth. The stew will lose the dried chiles’ fruity, earthy flavor, so consider adding a small pinch of cumin or smoked paprika if you already have it. Taste before adding extra salt, especially if the powder contains salt.

Can I make it in a slow cooker?

For the best flavor, brown the beef and cook the onion, garlic and tomato paste in a skillet first, then blend the softened chiles with the tomatoes. Transfer those ingredients, the beef, broth and bay leaves to the slow cooker. Cook on low until the beef is tender, usually about 7–8 hours, then add the potatoes, carrots and corn for the final 1½–2 hours and the zucchini for roughly the last 30 minutes. Slow cookers vary, so check the vegetables and beef for doneness rather than treating the timing as exact.

How can I thicken the broth?

First simmer the stew uncovered for a few minutes to reduce the broth, watching that the vegetables do not break apart. You can also mash a few cooked potato pieces against the side of the pot and stir them back in. The blended chiles and tomatoes already give the broth body, so a flour or cornstarch slurry is usually unnecessary.

Why is my beef still tough?

Chuck becomes tender through time at a gentle simmer, and the exact time depends on the cut and the size of the pieces. If the beef is safe to eat but still chewy, keep the pot covered and simmer it in 10–15-minute increments until a fork slips in easily. If the vegetables are already tender, lift them out temporarily and return them to the pot near the end.

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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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