Real Recipes From Real Home Cooks ®

tex-mex beef stew

a recipe by
jared Johnson
Littleton, CO

The recipe originally called for 6 servings, but I reduced everything down by half and guess what? I still had enough for 4 people. ;) For a bread side item, I purchased a fresh loft of french bread from the deli. It went well with the beef stew. Also, cut up the baby carrots in small amounts to allow even distribution in the pot. Plus, it allows the carrots to cook fully through. ;)

serves 3
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For tex-mex beef stew

  • 1/2 c
    all-purpose flour
  • 3 tsp
    ancho chili powder
  • 1/2 tsp
  • 1 lb
    beef chuck roast
  • 3 Tbsp
    vegatable oil
  • 1/2 slice
    large onion, chopped
  • 3 clove
    garlic, miniced
  • 1 can
    (14.5 ounces) beef broth
  • 1 can
    (14.5 ounces) stewed tomatoes
  • 1 tsp
    dried oregano
  • 1/2 bag
    peeled baby carrots
  • 1 bag
    frozen roasted red & green peppers with onions
  • 1 can
    (4.25 ounces) diced green chili (hatch chili perferred)

How To Make tex-mex beef stew

  • 1
    In a shallow plate dish, mix together flour, 2 teaspoons Ancho Chile Powder and salt. Coat beef cubes with flour mixture. Reserve any remaining flour mixture.
  • 2
    In a large pot or Dutch Oven, heat 2 tablespoons vegetable oil over high heat. Add beef, working in batches to avoid crowding pot; cook, turning, until all sides are browned, about 5-8 minutes. Set meat aside on a platter and repeat. I used a pan, on low heat to keep the meat cooking.
  • 3
    Heat remaining 1 tablespoon oil in same pot. Add onion and garlic; cook over medium heat, stirring to keep garlic from burning, until onion is softened, 3-5 minutes. Stir in reserved flour mixture from Step 1.
  • 4
    Stir in beef and any juices, beef broth, stewed tomatoes and oregano. Bring to boiling. Reduce heat; simmer, covered, 1 hour, stirring occasionally.
  • 5
    Add carrots and remaining teaspoon Ancho Chile Powder; simmer, covered, 20 minutes or until carrots are tender. Add pepper/onion mixture and chiles; heat through for another 5-7 minutes or until peppers are no longer frozen.

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