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This Mexican Style Beef Stew is the ultimate comfort food! This beef stew recipe is packed with flavorful tender beef, vegetables and a slight Mexican flair.
Beef Stew is such comfort food. Perfect for chilly months to warm you right up. It reminds me of eating dinner at my “Granna’s” House for so many years. I’ve got the best beef stew recipe for you today that has a fun Mexican flair. Check out my Slow Cooker Beef Stew recipe as well! Hope you enjoy!
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It was a pleasure partnering with Old El Paso to bring you a warm hearty beef stew with a Mexican flare! The kids went nuts for this beefy stew perfect for chilly winter months.
How To Make Beef Stew
There is a little prep work making beef stew, but totally worth it! You’ll need to chop some vegetables and find the cut of beef you’d like to use.
How To Choose The Best Meat For Beef Stew
You want the tough, lean cuts. These don’t have as much fat, but they have “collagen.” Connective tissue. This breaks down over long cooking, leaving the meat fork tender. If your stew meat still seems a little tough, let it simmer for a bit longer. Keep checking it every 15-30 minutes and you’ll get that soft tender meat.
Great Meat Choices For Beef Stew
- Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck
- Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast
- English Roast, Pot Roast
Check your grocery store’s meat department, many times they’ve got stew meat already cut into cubes ready to be used. that’s what I did for my stew recipe today.
To start add some flour to the beef inside a large zip top bag. Add some salt and pepper to the bag as well.
Zip up the bag and shake to coat beef with flour mixture.
Heat oil to large dutch oven over medium high heat. Brown beef pieces until just about cooked through. Remove from pot to set aside.
Add a touch more oil and saute the onions, carrots and minced garlic.
Add cooked diced potatoes. Found these by the hash browns at the grocery store in the refrigerated section. Saves some time if you can get these already cooked. Stir in your chopped green chilies too.
Reduce heat to low and set aside.
How To Make Roux For Beef Stew
In a large saucepan prepare the roux.
Whisk butter and flour mixture until hot and boiling.
Slowly whisk in broth until thickened. Takes 5-10 minutes, whisking often.
Transfer to beef mixture.
Add your taco seasoning. Stir to combine and water, add hot sauce and sour cream.
Serve with a nice salad and crusty bread for dipping. This was a huge hit with the whole family.
Enjoy!
Mexican Style Beef Stew
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course:
Main Course
Cuisine:
Mexican
Keyword:
beef stew, beef stew recipe, best beef stew recipe, chicken dinner, easy beef stew recipe, easy dinner ideas, simple beef stew recipe
Servings: 10
Calories: 371 kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 pounds stew meat
- 1 cup all purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 cups chopped white onion
- 2 cups diced carrots
- 1 teaspoon minced garlic
- 1 pound chopped diced potatoes cooked
- 4 ounce can Old El Paso diced green chilies
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces reduced sodium beef broth
- 2 cups water
- 1 packet Old El Paso Taco Seasoning
- 1 tablespoon hot sauce such as Cholula
- 1 cup sour cream
Instructions
-
Heat oil in large dutch oven over medium high heat. Place beef, flour salt and pepper into a large zip top bag. Close bag and shake all ingredients together to coat beef. Carefully transfer flour coated beef to hot pan shaking off extra flour. Cook and brown until nearly cooked through. Transfer beef to a large bowl and set aside. Add more oil to pan, reduce to medium heat and add onions, carrots and garlic, stirring until softened. Stir in potatoes, cooking and stirring until cooked and browned. Stir in cooked beef, reduce heat to low. In a large saucepan melt butter over medium high heat, then whisk in flour, salt and pepper until combined. Slowly whisk in broth, continuing to whisk until thickened. Transfer to pot with beef and vegetables. Stir in water, taco seasoning, hot sauce and sour cream. Stir in Old El Paso Taco Seasoning until well combined. Simmer on low until ready to serve.
Nutrition Facts
Mexican Style Beef Stew
Amount Per Serving
Calories 371
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 68mg23%
Sodium 631mg27%
Potassium 861mg25%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 3g3%
Protein 25g50%
Vitamin A 4430IU89%
Vitamin C 9.2mg11%
Calcium 68mg7%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: This post was in partnership with Old El Paso, 2016. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.
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I want a big bowl of this flavorful stew! YUM!
What a creative recipe! I haven’t made beef stew in SO long, and you’ve just inspired me. I actually have a can of OEP chilies in my cupboard already!
What great comfort food Jenny!
Oh, I love this fun twist on beef stew. Just in time for soup and stew season!
My family will love this stew!!
Loving this hearty pit of comfort food!
This is such a fun and creative dinner idea!!
Beef stew is such a classic recipe for winter, and I love your twist on it!
Look delicious, I’ll take a bowl of this stew right now. 🙂
Nice and Lovely recipe. I think i will make it easily. thanks for sharing this recipe
Oh this looks delicious. It combines two of my favorites, slow cooked food and Mexican. I’ll have to see if I can find the taco seasoning here in Spain……..
When do you add the can of chilies?
My family doesn’t care for red meat. Could I make this with chicken? How would you recommend doing that?