Tex-Mex Beef Stew

jared Johnson


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. ;)

☆☆☆☆☆ 0 votes
30 Min
1 Hr 30 Min
Stove Top


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(s)
(14.5 ounces) beef broth
1 can(s)
(14.5 ounces) stewed tomatoes
1 tsp
dried oregano
1/2 bag(s)
peeled baby carrots
1 bag(s)
frozen roasted red & green peppers with onions
1 can(s)
(4.25 ounces) diced green chili (hatch chili perferred)


1In 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.
2In 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.
3Heat 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.
4Stir in beef and any juices, beef broth, stewed tomatoes and oregano. Bring to boiling. Reduce heat; simmer, covered, 1 hour, stirring occasionally.
5Add 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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American