TexMex Baked Beef Stew

Lynn Socko


This screams comfort food on a cold winter day. I intended to add potatoes at some point but forgot, and we all agreed no potatoes were needed. Good ole meat and vegetables with LOADS of flavor.

☆☆☆☆☆ 0 votes
20 Min
3 Hr


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3 lb
boneless chuck roast
1 tsp
each: cumin, mild chili powder, smoked paprika, granulated garlic, granulated onion, black pepper and mexican oregano
3 clove
garlic, grated
1 small
rib celery
roma tomatoes
3 c
beef stock
salt to taste

How to Make TexMex Baked Beef Stew


  • 1Cut roast into preferred size cubes. Place in a large oven proof skillet or dutch oven and brown in about 2 tbsp olive oil. As meat is browning add all dried spices and mix together. Dice poblano, carrots, onion, tomato, and celery and grate or mince garlic. Add to browning meat.
  • 2Once meat is fairly well browned add about 1-2 c of beef stock to skillet, cover tightly and place in 325° oven. Bake for about 3-4 hrs checking about half way through and add more beef stock if needed. Do not let all of the liquid cook out! You can thicken the broth with a flour and butter roux, or a cornstarch water mix, but we ate it with the thin broth straight out of the skillet.
  • 3Serve with buttered bread or tortillas and enjoy!

Printable Recipe Card

About TexMex Baked Beef Stew

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Healthy

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