Mexican Beef Stew


As you know, if you read my blog, I love Mexican food. Well, it’s been rainy cool here and I was in the mood for a bowl of stew but with a Mexican flair. I cut up some stew meat and onions then cooked them for a few minutes. I mixed them together with broth, tomatoes, green chiles, garlic and seasonings. I cooked it in the oven, low and slow, for 4 hours. I then added black beans and corn and continued to cook for about 30 minutes. I topped them with crunchy tortilla strips and cotija cheese. I served it with cornbread and a salad. It was a great stew with a ton of flavor and a bit of spice. My husband and I really loved it while my kids thought it was pretty good too. My daughter told me it was almost her favorite but that regular stew is her very favorite.

  • 1 tsp olive oil
  • 1 lb of round roast, diced into chunks
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • Sea salt and fresh cracked black pepper, to taste
  • 1 sweet yellow onion, cut into large chunks
  • 5-6 cloves of garlic, chopped
  • 1 7 oz can of whole green chiles, diced
  • 1 15 oz can of diced tomatoes
  • 6 cups of beef broth
  • 1 bay leaf (not pictured below)
  • 1 15 oz can of black beans, drained and rinsed
  • 1 cup of frozen corn, thawed
  • Cilantro, chopped (divided)
  • 3-4 corn tortillas (topping)
  • Cotija cheese (topping)

Preheat the oven to 275 degrees. Heat olive oil in a Dutch Oven over medium heat. Once it’s hot add the diced beef and seasonings then brown for 2 minutes; add the onion, garlic, green chile and sauté for 3-4 minutes. Add the tomatoes, beef broth and bay leaf then stir and cover with a lid. Place in the oven for 4-5 hours. Remove from the oven and place on the stove top over medium heat; add the beans, cilantro (reserving a bit for garnish) and corn. If you want it thicker, add a slurry of cornstarch and beef stock. Add to the stew when boiling and it will thicken right up.

Preheat the oven to 350 degrees. Take a few corn tortillas and spray them with olive oil cooking spray on both side. Cut into small strips and place on a baking sheet. Season with salt and pepper if you like. Bake until golden brown on both sides, about 5-7 minutes.

Top the soup with the crispy tortilla strips, a little cotija cheese and cilantro. Enjoy.

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38 Responses to “Mexican Beef Stew”

  1. 1

    Kay — October 7, 2008 @ 8:46 am

    I could really use a big bowl of that now. It’s cold, rainy and I’m sick at home. This would be a perfect cure!

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  2. 2

    Natasha — October 7, 2008 @ 11:27 am

    This is divine! Such a great twist!

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  3. 3

    Prudy — October 7, 2008 @ 12:01 pm

    You have such a gift for making everything look good. Whatever you’re having is exactly what I want.

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  4. 4

    Adam — October 7, 2008 @ 12:09 pm

    Nice, and stew season officially kicks off :) Thanks for showing us a great Mexican stew, I was feeling cold up until I read this. That little extra spice adds just the right heat :)

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  5. 5

    Katherine Aucoin — October 7, 2008 @ 12:16 pm

    This definitely looks like a meal my family would enjoy. You make every meal look so elegant.

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  6. 6

    Candy — October 7, 2008 @ 12:27 pm

    I always forget about Mexican stews. Thanks for the reminder. This looks delicious!

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  7. 7

    Giff — October 7, 2008 @ 1:25 pm

    I love this! Feel like submitting it to Low and Slow?

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  8. 8

    rubybean77 — October 7, 2008 @ 1:45 pm

    This sounds FANTASTIC!! I need to get this creation into my crock pot!

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  9. 9

    Maria — October 7, 2008 @ 1:54 pm

    I love the tortilla crisps on top! A great way to finish the stew!

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  10. 10

    Cheryl — October 7, 2008 @ 2:08 pm

    You are so creative, which is what makes you a Chef!!!

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  11. 11

    Laurie — October 7, 2008 @ 2:40 pm

    I would love to book a reservation at your house for all these wonderful fall dishes! This soup looks wonderful. Bookmarked!! :)

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  12. 12

    Cathy - wheresmydamnanswer — October 7, 2008 @ 2:42 pm

    YUM – Wow what a great recipe – We are big mexican food eaters hear and I have never heard of Mexican Beef stew – this is the best of both worlds that is for sure. Comfort food at its finest!!

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  13. 13

    Dhanggit — October 7, 2008 @ 2:54 pm

    i must admit that i never had a mexican soup before! this is so fantastic! i will definitely try this

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  14. 14

    Any Little Reason — October 7, 2008 @ 3:09 pm

    Yum! It’s rainy and cool here today and that looks like an amazing way to warm up!

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  15. 15

    Jenny — October 7, 2008 @ 3:35 pm

    We are mexican food lovers around here, and I am loving this mexican stew! It’s got YUMMY written all over it!

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  16. 16

    Live.Love.Eat — October 7, 2008 @ 3:37 pm

    OH, Mexican, how I heart thee. We eat at an authentic little place a mile away, about once a week. It’s too good!!!! This looks great!

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  17. 17

    The Blonde Duck — October 7, 2008 @ 3:48 pm

    Oh hooray! I needed some good soup!

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  18. 18

    tigerfish — October 7, 2008 @ 3:51 pm

    I’m jealous again…I saw Trader Joes :O

    I have not had any cooking attempt on Mexican food before. You just made my fingers itchy :p

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  19. 19

    nicole — October 7, 2008 @ 4:40 pm

    I bet the tortilla strips and cotija cheese just made the perfect topper. Looks delicious!

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  20. 20

    Jamie — October 7, 2008 @ 5:04 pm

    Man, this looks so amazing!

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  21. 21

    Bridgett — October 7, 2008 @ 6:50 pm

    This looks delicious! I love meals like this that are full of flavor. A perfect dish for fall as well.

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  22. 22

    Beth — October 7, 2008 @ 6:50 pm

    Im craving ab olw of this. It sounds and looks fantastic

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  23. 23

    Aggie — October 7, 2008 @ 7:08 pm

    This looks fantastic Pam. I love Mexican food too…this stew looks perfect!

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  24. 24

    Emily — October 7, 2008 @ 9:52 pm

    This has nothing to do with your soup (which I can’t wait to make!), but I was wondering if you like oysters? We’re having a contest and giving away 4 Dozen fresh oysters to the person who best answers “What would you do with 48 free oysters?” … I’d love to hear what you’d do with them!

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  25. 25

    Jan — October 7, 2008 @ 10:12 pm

    I’ve never had Mexican beef stew, it looks and sounds fabulous though. I love the crispy tortilla chips on top, very inventive.

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  26. 26

    ~Priscilla~ — October 7, 2008 @ 10:52 pm

    i think mexican food was one of the best foods ever invented. this looks delicious!!

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  27. 27

    Heather — October 7, 2008 @ 11:47 pm

    ohhh that’s beautiful! i love mexican flavors, too. the tortilla strips look delicious :)

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  28. 28

    Suma Rajesh — October 8, 2008 @ 2:26 am

    i dont eat beef but it looks fabulous

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  29. 29

    Preppy Pettit — October 8, 2008 @ 2:48 am

    can i do this on my slow cooker overnight?

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  30. 30

    Elle — October 8, 2008 @ 2:59 am

    Ooooh, this looks so good! The photo at the top made me go “mmmmmmmm!”

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  31. 31

    Pam — October 8, 2008 @ 4:21 am

    Preppy Pettit,

    Yes, you can use your crockpot. I would add the corn and black beans about 30 minutes before serving. It’s really good – hope you like it.

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  32. 32

    hot garlic — October 8, 2008 @ 6:40 am

    Another great one! I am amazed. I am so, SO trying this one. I love Mexican too obviously!

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  33. 33

    Mochachocolata Rita — October 8, 2008 @ 7:02 am

    i’ve been stewing like crazy! and surely not gonna stop after seeing this :)

    [Reply]

  34. 34

    Kevin — October 8, 2008 @ 10:58 am

    This beef stew looks and sounds really tasty! It has a lot of my favorite flavours in it.

    [Reply]

  35. 35

    Amanda — October 8, 2008 @ 11:56 am

    Oh I must try this! I have a Chipotle Beef Stew recipe on my blog that I love, this would be right up my alley!

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  36. 36

    Preppy Pettit — October 8, 2008 @ 3:16 pm

    Turned out great! Thanks!

    [Reply]

  37. 37

    Grace — October 8, 2008 @ 9:42 pm

    i share your love of mexican food, and i’m very interested in your stew. every component is fabulous. :)

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  38. 38

    Paula — October 10, 2008 @ 11:15 pm

    I’m getting caught up on your blog, and I’m sitting here in amazement at all of your wonderful posts. How do you crank out such gorgeous food on a regular basis? This soup is a keeper for sure. I’d like a big bowl right now! YUM!

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