Slow-Cooked Mexican Beef Barbacoa Stew
A hearty, flavorful stew that’s perfect for a chilly evening or a casual gathering with friends and family.
Ingredients:
– 2 lbs beef brisket or beef shank, cut into large pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chopped fresh cilantro
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large Dutch oven or slow cooker over medium-high heat.
2. Add beef and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cilantro, diced tomatoes, beans, cumin, chili powder, salt, and pepper. Stir to combine.
5. Return beef to the pot or slow cooker. Cook on low for 8-10 hours or high for 4-6 hours.
Cooking Time: 4-10 hours
Spicy Chipotle Beef Stew with Potatoes
A hearty and flavorful stew that combines the bold flavors of chipotle peppers with tender beef and creamy potatoes.
Ingredients:
– 1 pound beef stew meat
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 cup beef broth
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 chipotle pepper in adobo sauce, chopped
– 2 large potatoes, peeled and cubed
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add beef and cook until browned, about 5 minutes.
2. Add onions, garlic, chili powder, cumin, smoked paprika, and chipotle pepper. Cook until vegetables are softened, about 5 minutes.
3. Stir in diced tomatoes and beef broth. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Add potatoes and season with salt and pepper. Simmer for an additional 30-40 minutes or until potatoes are tender.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 2 hours
Authentic Mexican Carne Guisada
Authentic Mexican Carne Guisada Recipe
Carne guisada is a hearty beef stew that’s a staple of Mexican cuisine. This recipe uses tender chunks of beef, aromatic spices, and rich broth to create a flavorful dish that’s perfect for a chilly evening.
Ingredients:
• 2 pounds beef brisket or chuck, cut into 1-inch cubes
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the onions, garlic, bell pepper, cumin, oregano, and cayenne pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the beef and cook until browned on all sides, about 7-8 minutes.
4. Add the diced tomatoes, broth, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 2 hours or overnight.
5. Serve hot with crusty bread or tortillas.
Cooking Time: 2 hours (or overnight)
Hearty Mexican Beef and Bean Stew
This rich and flavorful stew is a perfect blend of tender beef, creamy beans, and aromatic spices. Perfect for a cozy night in or a quick weeknight dinner.
Ingredients:
– 1 lb beef chuck roast, cut into 2-inch pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper to taste
– Optional: jalapenos, sour cream, and shredded cheese for toppings
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef and cook until browned, about 5 minutes.
3. Add onion, garlic, bell pepper, chili powder, cumin, and paprika. Cook until vegetables are tender, about 8 minutes.
4. Stir in diced tomatoes, kidney beans, and beef broth.
5. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until beef is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with optional toppings.
Cooking Time: 1 hour 15 minutes
Smoky Ancho Chile Beef Stew
This hearty stew is a perfect blend of smoky, spicy, and savory flavors. Tender chunks of beef simmer with ancho chilies, onions, garlic, and aromatic spices to create a rich and comforting meal.
Ingredients:
– 2 lbs beef chuck or brisket, cut into 1-inch cubes
– 4 ancho chilies, stemmed and seeded
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 cup beef broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef cubes, then remove from pot and set aside.
3. Add onions to pot and cook until caramelized, about 10 minutes.
4. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add ancho chilies and beef broth to pot. Stir to combine.
6. Return browned beef to pot and bring to a simmer.
7. Reduce heat to low and cook, covered, for 2-3 hours or until beef is tender.
Cooking Time: 2-3 hours
Mexican Red Chile Beef Stew (Birria de Res)
A hearty, spicy stew from Mexico’s north, Birria de Res is a comforting dish perfect for cold winter nights. This recipe combines tender beef with the bold flavors of red chile peppers and rich aromatics.
Ingredients:
– 2 lbs beef shank or short ribs
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 large red bell pepper, diced
– 2-3 dried ancho chiles, stemmed and seeded
– 1/4 cup tomato paste
– 1 tsp ground cumin
– Salt and black pepper, to taste
– 4 cups beef broth
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat the oil over medium-high. Brown the beef on all sides, then set aside.
3. Add the onion and garlic; cook until softened.
4. Add the red bell pepper and cook for 5 minutes.
5. Add the ancho chiles, cumin, salt, and black pepper. Cook for 1 minute.
6. Add the tomato paste and stir to combine.
7. Add the beef broth and browned beef; cover the pot.
8. Transfer the pot to the preheated oven and braise for 2-3 hours, or until the meat is tender.
Cooking Time: 2-3 hours
Easy Mexican Picadillo Stew with Peas
A flavorful and hearty stew that’s perfect for a weeknight dinner. This recipe combines the classic flavors of picadillo with the sweetness of peas, all in one delicious pot.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Stir in the cumin, chili powder, salt, and pepper. Cook for 1 minute.
4. Add the canned tomatoes, frozen peas, and chopped cilantro (if using). Stir to combine.
5. Bring the stew to a simmer and let it cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
One-Pot Mexican Beef and Hominy Stew
This hearty stew combines tender beef, creamy hominy, and a blend of spices for a flavorful and filling meal.
Ingredients:
– 1 pound beef stew meat (such as chuck or round)
– 2 cups hominy, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat a large Dutch oven or heavy pot over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 5-7 minutes.
4. Stir in the cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add the hominy, diced tomatoes, and beef broth to the pot. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the flavors have melded together and the hominy is tender.
6. Return the browned beef to the pot and cook for an additional 10-15 minutes, or until heated through.
Cooking Time: About 45-60 minutes total
Zesty Mexican Beef and Vegetable Stew
Add a flavorful twist to your traditional beef stew with this zesty Mexican-inspired recipe, packed with bold flavors and nutritious vegetables.
Ingredients:
– 1 pound beef stew meat (such as chuck or round)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot or Dutch oven, cook the beef over medium-high heat until browned, about 5 minutes.
2. Add the onions, garlic, bell pepper, chili powder, and cumin; cook until the vegetables are tender, about 8 minutes.
3. Stir in the diced tomatoes, corn kernels, salt, and pepper.
4. Bring the stew to a simmer, then reduce heat to low and let cook for 30 minutes or until the beef is tender.
5. Taste and adjust seasoning as needed. Garnish with cilantro, if desired.
Cooking Time: 40-50 minutes
Slow-Cooker Mexican Beef Pozole
A hearty, comforting pozole recipe that’s perfect for a chilly evening. This slow-cooker dish combines tender beef with hominy and spices, served with a dollop of sour cream, onions, and tortilla chips.
Ingredients:
– 1 lb beef brisket or chuck roast, cut into 2-inch pieces
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) hominy, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 4 cups beef broth
– 2 tbsp lime juice
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Brown the beef in a skillet over medium-high heat; transfer to slow cooker.
2. Add remaining ingredients except sour cream and tortilla chips.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Stir in lime juice; adjust seasoning as needed.
5. Serve with sour cream, onions, and tortilla chips.
Cooking Time: 4-10 hours (depending on the slow-cooker setting)
Spicy Mexican Beef and Corn Stew
A hearty, flavorful stew that combines tender beef with sweet corn and a kick of heat from jalapeños.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 1 can (14.5 oz) beef broth
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, bell pepper, cumin, chili powder, salt, and pepper. Cook until the vegetables are tender.
3. Stir in the diced tomatoes, corn kernels, jalapeño, and beef broth.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Traditional Mexican Beef Menudo
This hearty, flavorful soup is a staple of Mexican cuisine, perfect for warming up on a chilly day. Made with tender beef, rich broth, and a hint of spice, menudo is sure to become a family favorite.
Ingredients:
– 1 pound beef shank or brisket, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups beef broth
– 2 cups water
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add the onions, garlic, jalapeño, cumin, paprika, salt, and pepper to the pot. Cook until the vegetables are soft and fragrant, about 5 minutes.
3. Pour in the broth and water, then bring the mixture to a boil.
4. Reduce the heat to low and simmer, covered, for 1 1/2 hours or until the beef is tender.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 1 1/2 hours
Creamy Mexican Beef and Poblano Stew
A rich and flavorful stew that combines the bold flavors of Mexico with the comfort of creamy beef and roasted poblano peppers.
Ingredients:
• 1 lb beef chuck or brisket, cut into 2-inch pieces
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 large poblano peppers, roasted and chopped
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup beef broth
• 1/4 cup heavy cream
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high. Add beef; cook until browned, about 5 minutes.
2. Add onions and garlic; cook until softened, about 3 minutes.
3. Stir in roasted poblanos, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes with green chilies and beef broth; bring to a simmer.
5. Reduce heat to medium-low; let stew cook for 2 hours or until beef is tender.
6. Stir in heavy cream; adjust seasoning as needed.
Cooking Time: 2 hours
Mexican-Style Beef and Sweet Potato Stew
A hearty and flavorful stew that combines tender beef with sweet potatoes, onions, garlic, and spices for a comforting meal.
Ingredients:
– 1 lb beef stew meat (such as chuck or round)
– 2 large sweet potatoes, peeled and cubed
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large Dutch oven or pot, heat the olive oil over medium-high heat.
3. Add the beef and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 10 minutes.
5. Add the sweet potatoes, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
6. Add the browned beef back into the pot along with the diced tomatoes.
7. Bring the stew to a simmer, then transfer it to the preheated oven. Cook for 2-3 hours or until the sweet potatoes are tender.
Cooking Time: 2-3 hours
Fiery Habanero Beef Stew with Tomatoes
Savor the bold flavors of this spicy stew, perfect for a chilly evening or a warm summer day.
Ingredients:
– 1 lb beef cubes (chuck or round)
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 habanero peppers, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and cook until browned, about 5 minutes.
3. Add garlic and habanero peppers; cook for an additional minute.
4. Add beef cubes and cook until browned, breaking apart if necessary.
5. Stir in diced tomatoes, beef broth, cumin, salt, and pepper.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour and 30 minutes or until beef is tender.
Cooking Time: 1 hour and 30 minutes
Mexican Beef and Lentil Stew with Cilantro
Experience the bold flavors of Mexico with this hearty, comforting stew that combines tender beef, nutritious lentils, and fresh cilantro.
Ingredients:
– 1 pound beef chuck or brisket, cut into 2-inch cubes
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add beef; cook until browned on all sides, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in lentils, diced tomatoes, beef broth, cumin, chili powder, salt, and pepper.
4. Bring to a boil, then reduce heat to low; simmer, covered, for 1 hour or until lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: Approximately 1 hour 15 minutes
Comforting Mexican Beef and Rice Stew
This hearty stew combines tender beef, flavorful spices, and creamy rice to create a cozy and satisfying meal.
Ingredients:
– 1 lb beef cubes (chuck or round)
– 2 cups cooked white rice
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 cups beef broth
– 1 cup water
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Brown the beef in a large pot over medium-high heat, breaking it up with a spoon as needed.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
3. Stir in cumin, chili powder, paprika, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes, beef broth, and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beef is tender.
5. Stir in cooked rice and let it absorb the flavors.
Cooking Time: Approximately 45-50 minutes
Tangy Tomatillo and Beef Stew (Guisado Verde)
Savor the bold flavors of Mexico with this hearty stew, featuring tender beef, tangy tomatillos, and a hint of spice.
Ingredients:
– 1 lb beef brisket or chuck, cut into 2-inch pieces
– 4-6 tomatillos, husked and rinsed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 2 cups beef broth
– 1 cup water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, then remove from pot.
2. Add onion, garlic, cumin, and smoked paprika (if using). Cook until onion is translucent.
3. Add tomatillos, browned beef, broth, and water. Season with salt and pepper.
4. Bring stew to a boil, then reduce heat to low and simmer for 2-3 hours, or until beef is tender.
5. Serve hot, garnished with fresh cilantro.
Cooking Time: 2-3 hours
Summary
Get ready to spice up your mealtime with these 18 mouth-watering Mexican stew meat slow-cooked recipes! From classic beef barbacoa to flavorful chipotle beef and potato stews, there’s something for every palate. Discover authentic recipes like carne guisada, bean stews, ancho chile beef stews, and more. Each recipe is carefully crafted to showcase the bold flavors of Mexico, from smoky chiles to tangy tomatillos. Whether you’re in the mood for a hearty, comforting bowl or a spicy kick, these slow-cooked recipes are sure to become new favorites.
Leave a Reply