"Mexican Beef Stew"



Love Mexican flavors of Cumin, and this stew has all the flavors for a winter Mexican One Bowl meal. My Step Mother used to make something similar. I have adjusted her recipe to my taste.


★★★★★ 2 votes

Large Pot approx 6-8
15 Min
3 Hr


  • 2 lbs
    beef stew meat cut in 1" cubes
  • 2 Tbs
  • 2- 4 Tbs
    cooking oil
  • 1 can(s)
    ro-tel diced tomatoes with green chilies.
  • 1 lge
    onion, chopped
  • 3 cloves
    garlic minced
  • 2 cups
    beef broth
  • 1 tsp
    beef base, or 1 bouillon cube
  • 1 (4oz) small
    can green chilies chopped
  • 1 tsp
    dried mexican oregano
  • 1 tsp
  • ·
    salt and pepper to taste.
  • 1 lb
    tomatillos chopped, (4 cups)
  • 2
    jalapeno's , seeeded and chopped.
  • ·
    cilantro, fresh, chopped

How to Make "Mexican Beef Stew"


  1. Toss meat with flour.
    Heat Oil in Skillet.
    Add meat and brown on all sides.
    Place in large Soup Pot.
  2. Add; Tomatoes, onion, garlic beef roth, bouillon, chilies, and spices. (except Jalapeno's & cilantro.)
    Bring to Boil, reduce heat to Simmer, Cover & cook 2 Hrs, or till beef is tender.
    Stir Ocasionally.
  3. add; Jalapeno's and Cilantro last Hr of cooking time.
    Do Not allow to go dry, If more liquid is needed add more beef Broth, or even Chicken broth can be used.
    Serve hot with warm Tortillas, or Corn bread.

Printable Recipe Card

About "Mexican Beef Stew"

Course/Dish: Beef, Beef Soups
Regional Style: Mexican
Other Tag: Quick & Easy

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