Nourish your body and your soul with this hearty Mexican beef stew!
Tender chunks of beef simmer with poblano peppers, potatoes, and fire-roasted tomatoes in a robust beer-infused broth.
I love taking it to the next level with a dollop of zesty lime crema.
It’s a stick-to-your-ribs meal perfect for a chilly day!
Why You’ll Love This Mexican Beef Stew
Soul-Warming Comfort: Spicy, meaty, and packed with veggies, this nourishing stew will warm you from the inside out.
Cultural Fusion: Classic beef stew meets Mexican-inspired ingredients! It features favorites like poblano peppers, green chiles, salsa, and Mexican beer.
Make-Ahead Magic: As with many stews, the flavors deepen as it sits. So it’s perfect for meal prep!
Ingredients
- Beef Chuck Roast: The ideal cut for stews. As it simmers, it becomes meltingly tender.
- Onion and Garlic: For more depth and aromatics.
- Poblano Peppers and Diced Green Chiles: Roasted poblanos add a smoky, mild heat while green chiles bring a zesty kick.
- Fire-Roasted Diced Tomatoes and Chunky Salsa: Fire-roasted tomatoes lend a rich, smoky depth while chunky salsa adds a fresh, spicy tang.
- Beef Broth and Beef Base or Bouillon: The savory foundation melds all the flavors together.
- Mexican Lager Beer: The secret ingredient! It adds a subtle malty complexity to the broth.
- Ground Cumin, Dried Oregano, Salt, and Pepper: It infuses the stew with warm, earthy Mexican flavors.
- Potatoes: The perfect match for the beef! They’re sliced into hearty cubes adding substance and texture.
- Chopped Fresh Cilantro: The ideal garnish! It adds some much-needed freshness to this savory, bold dish.
- Lime Crema: Sour cream, lime zest, and a pinch of salt. The cool, tangy freshness perfectly balances the rich, spicy stew. Don’t skip it!
How to Make Mexican Beef Stew
Despite its complex flavors, this Mexican beef stew is easy to prepare.
The trick is building all the flavors in the right order. Then, kick back, relax, and let it do its thing!
1. Brown the beef. Season the beef cubes with salt and pepper. In a large pot, heat the oil over medium-high heat. Working in batches, brown the beef, about 5 minutes per batch. Transfer to a plate.
2. Sauté the aromatics. Add the onion and cook until softened. Stir in the garlic, cumin, oregano, and beef base. Cook for 1 minute.
3. Combine the ingredients. Add the browned beef to the pot. Add the beer, beef broth, tomatoes, salsa, green chiles, and poblano peppers. Bring to a boil, then reduce the heat to low.
4. Simmer. Cover and simmer for about 2 to 2 1/2 hours. Stir in the potatoes and continue simmering for about 30 minutes.
5. Prep lime crema. Mix the sour cream, lime zest, and salt in a small bowl. Refrigerate until ready to serve.
6. Serve. Stir the cilantro into the finished stew. Season with salt, pepper, and hot sauce to taste. Ladle into bowls and add a dollop of lime crema. Enjoy.
Tips for the Best Mexican Beef Stew
For the ultimate Mexican beef stew, follow these tips:
- Choose the right cut. I use chuck roast for the most tender, flavorful results. You can also use beef stew meat.
- Use the best beer. An amber ale or Mexican lager like Dos Equis or Negra Modelo works well in this stew.
- Quality is key. Use a good quality, chunky medium-heat salsa for the best texture and flavor.
- Spice it up or down. Adjust the heat by adding more or less salsa and hot sauce to taste.
- Toss in some veggies. For more flavor and texture, add corn kernels, zucchini, carrots, or bell peppers.
- Serve it your way. Serve the stew over rice or with a side of warm tortillas. You can also serve with a big chunk of crusty bread. Yum!
- Go wild with toppings. Aside from lime crema, you can add chopped cilantro, diced avocado, and sliced radishes.
How to Store
This stew is bold, robust, cozy, hearty, and oh-so-satisfying. Better yet, the leftovers taste even better the next day. Enjoy it again tomorrow, or freeze for easy meal prepping.
To Store: Transfer the cooled leftovers to an air-tight container. Refrigerate for up to 4 days.
To Freeze: Place the cooled stew in a freezer-safe container or heavy-duty freezer bag, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Gently reheat the stew on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave individual portions in a microwave-safe dish, stirring halfway through.
Mexican Beef Stew
6
servings35
minutes6
hours10
585
kcalMexican beef stew is a flavorful take on a classic! It’s loaded with tender beef, poblano peppers, green chiles, and diced tomatoes. The bottle of Mexican beer takes it over the top!
Ingredients
2 1/2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
2 poblano peppers, roasted, peeled and chopped
1 can fire-roasted diced tomatoes
1 cup chunky salsa (medium heat)
1 can diced green chiles
2 cups beef broth
1 bottle Mexican lager beer
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon beef base or bouillon
1 pound potatoes, peeled and cut into 1-inch cubes
Salt and pepper to taste
1/4 cup chopped fresh cilantro
Hot sauce to taste (optional)
- For the Lime Crema:
1 cup sour cream
2 teaspoons grated lime zest
Pinch salt
Instructions
- Season the beef cubes with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 5 minutes per batch. Transfer to a plate.
- Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic, cumin, oregano, and beef base. Cook for 1 minute.
- Return the beef and any accumulated juices to the pot. Add the beer, beef broth, canned tomatoes, salsa, green chiles, and poblano peppers. Bring to a boil, then reduce heat to low.
- Cover and simmer until the beef is tender, about 2 to 2 1/2 hours. Stir in the potatoes and continue simmering uncovered until potatoes are tender, about 30 minutes more.
- Meanwhile, make the lime crema. Stir together the sour cream, lime zest, and salt in a small bowl. Refrigerate until ready to serve.
- Stir the cilantro into the finished stew. Season with salt, pepper, and hot sauce to taste. Serve the stew in bowls with a dollop of lime crema on top. Enjoy!
