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This Mexican Style Beef Stew is the ultimate comfort food!
It’s a pleasure partnering with Old El Paso today 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.
You’ll need some simple ingredients including Old El Paso Original Taco Seasoning and Old El Paso Chopped green chilies.
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.
Reduce heat to low and set aside.
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!
[ziplist]
Mexican Style Beef Stew
Prep time: 20 min | Cook time: 30 min | Total time: 50 min
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
Directions
- 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.
Makes 8-10 Servings
Disclaimer: This post is in partnership with Old El Paso. 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!
Yum! This soup looks so thick and hearty! I can’t wait to try it!
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
This dish looks delicious and attractive. I will try to make it. Thanks for sharing the recipe.