25+ Delicious Authentic Mexican Beef Stew Recipes to Warm Your Heart and Soul

Mexican cuisine is known for its bold flavors, rich ingredients, and comforting stews that have been passed down through generations. One dish that stands out in the world of Mexican comfort food is beef stew.

Whether simmered with chiles, vegetables, or savory spices, Mexican beef stews are the perfect way to enjoy a hearty meal that will keep you warm during cooler months or offer a satisfying family dinner any time of the year.

In this blog post, we’re sharing over 25 authentic Mexican beef stew recipes that bring together the best of Mexican culinary traditions.

From the tender beef to the complex layers of flavor, each recipe is a reflection of the diverse regional variations that make Mexican cuisine so special.

These stews feature a mix of traditional ingredients like chile pasilla, nopales, chipotle, and more, ensuring there’s something for everyone.

Whether you prefer a mildly spiced dish or a bold and spicy stew, you’ll find a recipe that suits your taste buds.

25+ Delicious Authentic Mexican Beef Stew Recipes to Warm Your Heart and Soul

Exploring the world of authentic Mexican beef stews opens the door to a wide range of flavors and cooking techniques, each steeped in tradition.

From the smoky depth of chipotle to the earthy warmth of pasilla chiles, these stews are the epitome of comfort food. As you try these 25+ recipes, you’ll not only discover new ways to cook beef but also experience the rich culture and history that Mexican food offers.

So, the next time you’re in the mood for a hearty, flavorful meal, pick one of these stews, grab your ingredients, and treat yourself and your loved ones to a delicious slice of Mexico.

Whether you serve them with rice, tortillas, or simply enjoy the broth as is, these stews are sure to become favorites in your kitchen.

Beef Stew with Guajillo Chiles (Carne de Res en Chile Guajillo)

This flavorful Mexican beef stew is a rich combination of tender beef simmered in a deep red sauce made with guajillo chiles. The savory broth is enhanced with vegetables like carrots, potatoes, and onions. The slow cooking process ensures that the beef absorbs all the spices and becomes melt-in-your-mouth tender. This dish is perfect when served with a side of warm corn tortillas or rice to soak up the delicious sauce.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 dried guajillo chiles, stemmed and seeded
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 3 medium potatoes, diced
• 1 tomato, chopped
• 6 cups beef broth
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Instructions:

1. In a pan, toast the guajillo chiles over medium heat for about 1 minute until fragrant. Add 1 cup of hot water and let the chiles soak for about 10 minutes until softened.
2. Blend the soaked chiles, tomato, garlic, and a pinch of salt in a blender until smooth. Set the sauce aside.
3. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Brown the beef cubes in batches until they are evenly browned on all sides. Remove and set aside.
4. In the same pot, sauté the chopped onion until translucent, about 3 minutes.
5. Add the beef back into the pot, pour in the guajillo chile sauce, beef broth, bay leaf, cumin, oregano, and salt. Stir to combine and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is tender.
7. Add the carrots and potatoes, and continue to cook for another 30 minutes until the vegetables are tender.
8. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf.
9. Serve the stew hot, garnished with fresh cilantro.

This Beef Stew with Guajillo Chiles offers a beautiful balance of heat, earthy flavors, and savory goodness. The guajillo chiles provide a deep red color and a subtle smoky flavor that pairs wonderfully with the tenderness of the beef. The stew is perfect for a cozy meal and can be enjoyed with simple sides like rice or tortillas, making it a satisfying and delicious dish that represents the heart of traditional Mexican cooking.

Mexican Beef and Vegetable Stew (Caldo de Res)

Caldo de Res is a traditional Mexican beef and vegetable stew that is both hearty and nutritious. The dish features tender beef short ribs simmered in a flavorful broth with a variety of vegetables like zucchini, corn, and potatoes. It’s a comfort food that is often enjoyed on cold days or as a family meal. This stew is known for its rich, flavorful broth and the tender texture of the beef.

Ingredients:

• 2 lbs beef short ribs or stew meat
• 1 onion, quartered
• 2 cloves garlic, minced
• 4 cups water
• 4 cups beef broth
• 2 carrots, sliced
• 3 potatoes, diced
• 2 ears of corn, cut into thirds
• 2 zucchinis, sliced
• 1 bunch fresh cilantro
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• 1 lime, cut into wedges

Instructions:

1. In a large pot, add the beef short ribs, onion, garlic, water, and beef broth. Bring to a boil over medium-high heat, skimming off any impurities that float to the surface.
2. Once the broth is clear, reduce the heat to low, cover, and simmer for 1.5 hours until the beef is tender.
3. Add the carrots, potatoes, and corn to the pot. Cook for an additional 30 minutes, or until the vegetables are tender.
4. Stir in the zucchini and cook for another 10 minutes.
5. Season the stew with cumin, salt, and pepper. Taste and adjust the seasoning if needed.
6. Garnish with fresh cilantro and serve with lime wedges on the side.

Caldo de Res is a warm and inviting dish that captures the essence of Mexican comfort food. The combination of beef short ribs and a variety of vegetables in the broth creates a soul-satisfying meal. The addition of cilantro and lime elevates the flavor, giving it a fresh and aromatic twist. This stew is perfect for sharing with family or friends and pairs beautifully with warm tortillas to make the meal even more satisfying.

Mexican Beef Stew with Chipotle (Carne de Res con Chipotle)

This Mexican Beef Stew with Chipotle is a smoky and spicy dish that incorporates the rich flavor of chipotle peppers into a tender beef stew. The smoky heat from the chipotles complements the beef’s richness, while a mix of vegetables like carrots, potatoes, and bell peppers adds both color and texture to the stew. Perfect for those who love a bit of spice, this dish is a flavorful take on traditional Mexican beef stew.

Ingredients:

• 2 lbs beef stew meat or chuck, cut into cubes
• 2 dried chipotle peppers, seeds removed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, chopped
• 3 medium potatoes, diced
• 2 carrots, sliced
• 6 cups beef broth
• 1 tsp cumin
• 1 tsp dried oregano
• 2 tbsp tomato paste
• Salt and pepper to taste
• 1 tbsp vegetable oil
• Fresh cilantro, chopped for garnish

Instructions:

1. Start by soaking the chipotle peppers in hot water for about 10 minutes, or until softened. Once soft, blend them in a food processor with ½ cup of the beef broth to create a smooth paste. Set aside.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides and set them aside.
3. In the same pot, sauté the chopped onion and garlic until soft and fragrant, about 3 minutes.
4. Add the tomato paste, cumin, and oregano. Stir and cook for an additional 2 minutes to let the flavors meld.
5. Return the beef to the pot along with the chipotle paste and the remaining beef broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
6. Add the potatoes, carrots, and bell pepper. Continue to simmer for 30 minutes, or until the vegetables are cooked through.
7. Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro.

This Mexican Beef Stew with Chipotle is an excellent choice for those who enjoy a stew with a bit of spice and a rich, smoky flavor. The chipotle peppers infuse the broth with a deep, smoky heat that perfectly balances the beef’s richness and the vegetables’ natural sweetness. The stew is an easy-to-make, flavorful dish that provides comfort and warmth in every bite. It’s ideal for a family dinner and pairs well with crusty bread or warm tortillas to enjoy every last bit of the spicy broth.

Mexican Beef and Poblano Stew (Carne de Res con Poblano)

Carne de Res con Poblano is a traditional Mexican beef stew that combines tender beef with the smoky, earthy flavor of poblano peppers. The stew features a robust broth filled with vegetables like carrots, potatoes, and corn, making it a perfect comfort food for any occasion. The poblano peppers bring a mild heat and a deep flavor, while the slow-cooked beef becomes meltingly tender. This dish is hearty and ideal for sharing with loved ones.

Ingredients:

• 2 lbs beef chuck, cut into cubes
• 2 poblano peppers, roasted, peeled, and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 3 potatoes, diced
• 2 ears of corn, cut into thirds
• 4 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides. Remove and set aside.
2. In the same pot, sauté the onion and garlic until soft, about 3 minutes.
3. Add the roasted poblano peppers, cumin, oregano, and salt to the pot, stirring to combine.
4. Return the beef to the pot and add the beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the beef is tender.
5. Add the carrots, potatoes, and corn. Continue simmering for another 30 minutes, or until the vegetables are tender.
6. Taste and adjust the seasoning with salt and pepper. Remove from heat and garnish with fresh cilantro.

This Mexican Beef and Poblano Stew is the perfect balance of smoky, earthy flavors from the poblanos and the savory richness of the beef. The long, slow simmering process ensures the beef becomes incredibly tender and absorbs the flavors of the broth. The addition of hearty vegetables like potatoes, carrots, and corn makes this stew a fulfilling and comforting dish. It’s ideal for a family meal or any occasion when you want a warm, flavorful meal.

Mexican Beef Stew with Salsa Verde (Carne de Res con Salsa Verde)

Carne de Res con Salsa Verde is a refreshing and tangy Mexican beef stew that uses a vibrant green salsa made from tomatillos and cilantro. The beef is slow-cooked until tender and then combined with the tangy salsa verde, creating a bright and flavorful stew that’s both comforting and zesty. Perfect for those who enjoy a lighter, fresher take on a traditional Mexican beef stew, this dish offers a nice balance of spice and acidity.

Ingredients:

• 2 lbs beef stew meat or chuck, cut into cubes
• 10 tomatillos, husked and rinsed
• 1 onion, quartered
• 2 cloves garlic, minced
• 2 jalapeño peppers, stems removed
• 1 bunch fresh cilantro
• 4 cups beef broth
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 2 medium potatoes, diced
• 2 carrots, sliced

Instructions:

1. Roast the tomatillos, onion, garlic, and jalapeños on a dry skillet over medium heat for about 10 minutes, turning occasionally until they are lightly charred.
2. Blend the roasted vegetables along with cilantro in a blender or food processor until smooth. Set the salsa verde aside.
3. In a large pot, heat the vegetable oil over medium-high heat. Brown the beef cubes on all sides and remove them from the pot.
4. Add the beef broth, cumin, and salsa verde to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the beef is tender.
5. Add the potatoes and carrots to the stew and cook for another 30 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste. Remove from heat.

This Mexican Beef Stew with Salsa Verde brings a delightful tanginess to the traditional beef stew, with the bright, tart flavor of tomatillos balancing the richness of the beef. The salsa verde infuses the broth with a burst of flavor, making it an incredibly satisfying dish. It’s a wonderful option for those looking for a lighter stew, and it pairs wonderfully with warm tortillas or a side of rice. The freshness of the salsa verde elevates the stew, creating a memorable, flavorful meal.

Mexican Beef Stew with Carrots and Potatoes (Estofado de Res)

Estofado de Res is a classic Mexican beef stew that’s simple yet packed with flavor. The stew features tender beef cooked with hearty vegetables like carrots and potatoes, all simmered in a savory broth that absorbs all the spices and ingredients’ natural flavors. This dish is a staple in many Mexican households and is often enjoyed on cold days or as a comforting family meal. It’s perfect for those who love the combination of beef and vegetables in a rich, satisfying stew.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and diced
• 6 cups beef broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the beef back into the pot along with the beef broth, cumin, paprika, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 1.5 hours, or until the beef is tender.
4. Add the carrots and potatoes to the pot and continue simmering for another 30 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste. Remove the bay leaf and discard.
6. Garnish with fresh parsley and serve.

Estofado de Res is a wonderfully hearty and comforting stew that features tender beef, carrots, and potatoes in a savory broth. The cumin and paprika give it just the right amount of warmth, while the slow cooking ensures that all the flavors meld together beautifully. This stew is perfect for family gatherings or as a meal for colder days. Simple yet delicious, Estofado de Res is a timeless dish that showcases the heart and soul of Mexican home cooking.

Mexican Beef Stew with Pasilla Chile (Carne de Res con Chile Pasilla)

Carne de Res con Chile Pasilla is a flavorful Mexican beef stew that highlights the rich, smoky flavor of pasilla chiles. The beef is simmered slowly in a savory broth with a variety of vegetables, allowing the flavors to meld together. The pasilla chiles add a mild yet smoky depth to the broth, making this stew perfect for those who enjoy a more subtle heat. This dish pairs wonderfully with rice or tortillas and is perfect for a comforting meal.

Ingredients:

• 2 lbs beef chuck, cut into cubes
• 2 pasilla chiles, seeds removed and soaked
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 2 carrots, sliced
• 2 tomatoes, chopped
• 6 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Instructions:

1. Soak the pasilla chiles in hot water for about 10 minutes to soften. Once softened, blend them with the tomatoes, garlic, and a pinch of salt until smooth. Set the paste aside.
2. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
3. In the same pot, sauté the chopped onion until soft and translucent, about 3 minutes.
4. Add the pasilla chile paste, cumin, oregano, and beef broth to the pot. Stir to combine and bring to a boil.
5. Return the beef to the pot, reduce the heat to low, and simmer for 1.5 hours, or until the beef is tender.
6. Add the potatoes and carrots and cook for an additional 30 minutes until the vegetables are soft.
7. Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro.

This Mexican Beef Stew with Pasilla Chile is a perfect combination of tender beef, smoky chile flavor, and hearty vegetables. The pasilla chiles provide a subtle smokiness that doesn’t overpower the dish, allowing the beef and vegetables to shine. This comforting stew is perfect for any occasion and pairs beautifully with warm tortillas or a bowl of rice. Its rich flavors and warming heat make it an excellent choice for a cozy family dinner.

Mexican Beef Stew with Carrots and Chiles (Estofado de Res con Chiles)

Estofado de Res con Chiles is a classic Mexican beef stew that combines the richness of slow-cooked beef with the spicy kick of dried chiles. The combination of fresh vegetables like carrots, potatoes, and onions with chiles like ancho or guajillo results in a stew that’s flavorful and comforting. The heat from the chiles gives the broth a deep, smoky flavor, while the beef becomes tender from the long cooking time, making this a hearty and satisfying dish.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 2 ancho chiles, seeds and stems removed
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 6 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp vegetable oil
• Fresh cilantro for garnish

Instructions:

1. Toast the ancho chiles in a hot pan for 1-2 minutes until fragrant, then soak them in hot water for about 10 minutes to soften.
2. Once softened, blend the chiles with garlic, a pinch of salt, and 1/2 cup of the beef broth until smooth. Set the paste aside.
3. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
4. In the same pot, sauté the onion until translucent, about 3 minutes.
5. Add the ancho chile paste, cumin, oregano, and beef broth to the pot. Bring to a boil, then reduce heat to low.
6. Return the beef to the pot, cover, and simmer for 1.5 hours, or until the beef is tender.
7. Add the carrots and potatoes, and continue to cook for another 30 minutes until the vegetables are soft.
8. Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro.

Estofado de Res con Chiles is a hearty and flavorful dish that brings together the richness of slow-cooked beef with the deep, smoky flavor of ancho chiles. The chiles infuse the broth with just the right amount of heat, while the tender vegetables and beef make this stew a well-rounded, satisfying meal. This dish is perfect for a family gathering and pairs beautifully with a side of rice or warm tortillas to soak up the flavorful broth.

Mexican Beef and Bean Stew (Carne de Res con Frijoles)

Carne de Res con Frijoles is a satisfying Mexican beef stew that combines tender beef with hearty beans in a flavorful broth. The dish features slow-cooked beef stew meat that becomes tender and absorbs all the spices, while the beans add a creamy texture and additional protein. The stew is enhanced with vegetables like onions, tomatoes, and garlic, making it a complete meal in one pot. This dish is perfect for those who enjoy a wholesome, filling stew with a balance of flavors.

Ingredients:

• 2 lbs beef stew meat or chuck, cut into cubes
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 1 cup dry pinto beans, soaked overnight
• 6 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
2. In the same pot, sauté the chopped onion and garlic until soft, about 3 minutes.
3. Add the chopped tomatoes, cumin, oregano, and beef broth to the pot, stirring to combine.
4. Return the beef to the pot and add the soaked beans. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the beef is tender and the beans are soft.
5. Season with salt and pepper to taste. Remove from heat.
6. Garnish with fresh cilantro and serve.

Carne de Res con Frijoles is a hearty, satisfying stew that combines tender beef and creamy beans in a flavorful, savory broth. The dish is both filling and nutritious, with the beans providing additional richness and the beef offering a melt-in-your-mouth texture. This stew is perfect for a family meal and is sure to keep everyone satisfied. Serve with warm tortillas or rice for a complete and comforting meal that is sure to please.

Mexican Beef Stew with Sweet Potatoes and Chipotle (Carne de Res con Camote y Chipotle)

This Mexican Beef Stew with Sweet Potatoes and Chipotle offers a delightful fusion of tender beef, earthy sweet potatoes, and smoky chipotle peppers. The slow-cooked beef absorbs the depth of the chipotle sauce, while the sweet potatoes add a natural sweetness that balances the spiciness of the peppers. The result is a hearty and comforting dish with a perfect mix of flavors. Ideal for a cozy evening, this stew is perfect when served with a side of rice or crusty bread to soak up the delicious broth.

Ingredients:

• 2 lbs beef stew meat or chuck, cut into cubes
• 2 chipotle peppers in adobo sauce, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 2 medium carrots, peeled and sliced
• 6 cups beef broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the chopped chipotle peppers, cumin, smoked paprika, and beef broth. Stir to combine.
4. Return the beef to the pot along with the bay leaf. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, or until the beef is tender.
5. Add the sweet potatoes and carrots to the pot. Continue to simmer for another 30 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro.

This Mexican Beef Stew with Sweet Potatoes and Chipotle is a perfect blend of smoky, sweet, and savory flavors. The chipotle peppers provide just the right amount of heat, while the sweet potatoes add a lovely contrast of sweetness that balances the dish. The tender beef absorbs all the flavorful spices, making each bite a true comfort. Serve it with warm tortillas or rice to complete the meal, and you’ll have a hearty, satisfying dish that is perfect for any occasion.

Mexican Beef Stew with Roasted Tomatoes (Carne de Res con Tomates Asados)

Carne de Res con Tomates Asados is a flavorful Mexican beef stew that uses roasted tomatoes to infuse the broth with a smoky, slightly sweet flavor. The beef is simmered slowly to tender perfection, absorbing the flavors of the tomatoes, garlic, and onions. This stew is simple yet full of depth and is a perfect dish for any occasion. The roasted tomatoes give the broth a rich, vibrant taste that pairs wonderfully with the beef, creating a hearty, flavorful meal.

Ingredients:

• 2 lbs beef chuck or stew meat, cut into cubes
• 6 medium tomatoes, roasted
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 2 medium potatoes, peeled and diced
• Fresh cilantro for garnish

Instructions:

1. Roast the tomatoes under a broiler or on a hot skillet for about 10 minutes, turning occasionally, until charred and softened. Once cooled, peel and chop the tomatoes.
2. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
3. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
4. Add the chopped roasted tomatoes, cumin, oregano, and beef broth to the pot. Stir to combine.
5. Return the beef to the pot, add the bay leaf, and bring to a boil. Reduce heat to low and simmer for 1.5 hours, or until the beef is tender.
6. Add the diced potatoes and continue to simmer for an additional 30 minutes until the potatoes are tender.
7. Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro.

This Mexican Beef Stew with Roasted Tomatoes is a deliciously rich and comforting dish. The roasted tomatoes give the stew a smoky, tangy flavor that perfectly complements the tender beef and savory broth. The slow cooking process allows the beef to absorb all the flavors of the broth, creating a melt-in-your-mouth texture. It’s perfect for a hearty family meal and pairs wonderfully with warm tortillas or a side of rice to soak up the flavorful broth.

Mexican Beef Stew with Green Beans and Chiles (Carne de Res con Ejotes y Chiles)

Carne de Res con Ejotes y Chiles is a vibrant Mexican beef stew that incorporates fresh green beans and spicy chiles into the mix. The tender beef is cooked in a flavorful broth with the heat of dried chiles and the freshness of green beans, creating a stew that’s both comforting and bursting with flavor. This stew is great for those who enjoy a bit of spice in their meals, and it’s the perfect dish to enjoy with warm tortillas to balance the heat.

Ingredients:

• 2 lbs beef stew meat or chuck, cut into cubes
• 2 dried guajillo chiles, seeds removed
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups green beans, trimmed and cut into 2-inch pieces
• 2 tomatoes, chopped
• 6 cups beef broth
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Toast the guajillo chiles in a dry skillet for 1-2 minutes, then soak them in hot water for 10 minutes. Once softened, blend the chiles with the tomatoes and a pinch of salt until smooth. Set the paste aside.
2. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
3. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
4. Add the guajillo chile paste, cumin, paprika, and beef broth. Stir to combine.
5. Return the beef to the pot, bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the beef is tender.
6. Add the green beans to the pot and continue cooking for another 20-30 minutes, until the beans are tender.
7. Season with salt and pepper to taste and add a squeeze of lime juice for freshness.
8. Garnish with fresh cilantro before serving.

This Mexican Beef Stew with Green Beans and Chiles is an exciting and flavorful variation of the classic beef stew. The tender beef, spicy guajillo chiles, and fresh green beans create a dish that’s hearty yet vibrant. The slow cooking process ensures the beef is melt-in-your-mouth tender, while the green beans add a satisfying crunch and freshness to the stew. Perfect for anyone who loves a little heat with their stew, this dish pairs wonderfully with rice or tortillas and makes for a perfect family meal.

Mexican Beef Stew with Zucchini and Corn (Carne de Res con Calabacitas y Elote)

Carne de Res con Calabacitas y Elote is a vibrant Mexican beef stew that incorporates fresh zucchini and sweet corn into a savory, comforting broth. The zucchini adds a light, tender texture, while the corn brings a sweet, slightly crunchy element to the stew. The beef is slowly simmered to tender perfection, absorbing all the rich flavors from the broth. This dish is perfect for those who enjoy a well-balanced stew with a variety of textures and flavors.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium zucchini, sliced
• 2 ears of corn, cut into thirds (or 2 cups frozen corn)
• 4 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the beef broth, cumin, oregano, and salt to the pot. Stir to combine, then return the beef to the pot.
4. Bring to a boil, then reduce the heat to low and simmer for 1.5 hours, or until the beef is tender.
5. Add the zucchini and corn to the pot and continue to simmer for another 20-30 minutes, until the vegetables are tender.
6. Taste and adjust the seasoning with salt and pepper. Remove from heat and garnish with fresh cilantro.

Carne de Res con Calabacitas y Elote is a deliciously fresh and hearty stew that combines tender beef with the lightness of zucchini and the sweetness of corn. The broth becomes a savory base that infuses the beef and vegetables with rich flavors. The combination of textures makes this stew especially satisfying, and it’s a great dish for sharing with family or friends. Serve it with warm tortillas or a side of rice for a comforting and well-rounded meal.

Mexican Beef Stew with Nopales (Carne de Res con Nopales)

Carne de Res con Nopales is a flavorful and slightly tangy Mexican beef stew that incorporates the unique flavor of nopales, or cactus pads. The nopales add a refreshing, slightly tart element to the dish, balancing the richness of the beef. This stew is both hearty and healthy, filled with tender beef, onions, tomatoes, and of course, the distinctive flavor of cooked cactus. A great dish for those looking to explore more traditional Mexican ingredients.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 2 medium nopales (cactus pads), peeled and sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 4 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the tomatoes, cumin, oregano, and beef broth to the pot. Stir to combine.
4. Return the beef to the pot and bring to a boil. Reduce the heat to low and simmer for 1.5 hours, or until the beef is tender.
5. Add the nopales to the pot and cook for an additional 30 minutes until they soften.
6. Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro.

Carne de Res con Nopales is a unique and flavorful Mexican beef stew that brings together the richness of beef with the slightly tangy, refreshing flavor of nopales. The stew is hearty and satisfying, with the nopales offering a nice contrast to the tender beef. This dish is perfect for those wanting to try something different or looking to incorporate more traditional Mexican ingredients into their cooking. It pairs beautifully with rice, tortillas, or even a simple side of beans.

Mexican Beef Stew with Pumpkin (Carne de Res con Calabaza)

Carne de Res con Calabaza is a sweet and savory Mexican beef stew that features tender beef combined with the natural sweetness of pumpkin. The stew is rich in flavor, with the pumpkin breaking down into the broth, creating a thick and comforting texture. This dish is perfect for the fall or winter months when pumpkin is in season, and it provides a unique twist on the traditional Mexican beef stew by introducing the sweet element of squash. The beef and pumpkin complement each other beautifully in this heartwarming stew.

Ingredients:

• 2 lbs beef stew meat or chuck, cut into cubes
• 3 cups pumpkin, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the beef broth, cumin, cinnamon, and bay leaf to the pot. Stir to combine, then return the beef to the pot.
4. Bring to a boil, then reduce the heat to low and simmer for 1.5 hours, or until the beef is tender.
5. Add the diced pumpkin to the pot and cook for another 30-40 minutes, until the pumpkin is tender and the stew thickens.
6. Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro.

Carne de Res con Calabaza is a rich, flavorful Mexican beef stew that beautifully marries the savory richness of beef with the natural sweetness of pumpkin. The pumpkin adds a creamy, smooth texture to the broth, making the stew especially comforting. This dish is ideal for the cooler months, offering a balance of sweet and savory flavors that will satisfy the whole family. Serve it with a side of rice or warm tortillas to complete the meal. It’s a perfect stew for those who love a little sweetness in their savory dishes.

Note: More recipes are coming soon!