Mexican Style Beef Stew

This Mexican Style Beef Stew is the ultimate comfort food! It’s packed with flavorful, tender beef, vegetables and a slight Mexican flair.

Beef Stew

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.  Hope you enjoy!

Check out my Slow Cooker Beef Stew recipe as well! Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to Picky Palate!

Ingredients For Beef Stew

*See bottom of post for entire recipe in recipe card.

• extra virgin olive oil
• fresh garlic
• onions
• carrot
• beef stew meat
• all-purpose flour
• kosher salt
• pepper
• butter
• beef broth
• cooked potatoes
• taco seasoning
• diced green chilies
• hot sauce
• sour cream

How to Make Mexican Style Beef Stew

1. 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.
2. 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.
3. 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.

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.

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

1. In a large saucepan melt butter over medium high heat, then whisk in flour, salt and pepper until combined.
2. Slowly whisk in broth, continuing to whisk until thickened, then transfer to pot of beef stew.

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.

How To Serve Easy Beef Stew

Serve with a nice salad and crusty bread for dipping. This was a huge hit with the whole family.

How To Store Leftovers

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat individual portions as needed.

Mexican Style Beef Stew

This Mexican Style Beef Stew is the ultimate comfort food! It's packed with flavorful, tender beef, vegetables and a slight Mexican flair.

Course: Main Course

Cuisine: Mexican

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Servings: 10 servings

Calories: 371kcal

Author: Jenny

Cost: $15

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Equipment

• Stove
• large pot
• cutting board
• chef knife
• mixing spoon

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

Calories: 371kcal | Carbohydrates: 29g | Protein: 25g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 631mg | Potassium: 861mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4430IU | Vitamin C: 9.2mg | Calcium: 68mg | Iron: 3.3mg

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