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


  • 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
  • 3
  • 1 small
  • 1
    rib celery
  • 3
    roma tomatoes
  • 3 c
    beef stock
  • ·
    salt to taste

How to Make TexMex Baked Beef Stew


  1. Cut 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.
  2. Once 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.
  3. Serve 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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