Bobby (*_*)


This recipes is made of stew meat and veggie along with Mexican seasonings. I have made Beef Stew many times, but never Mexican, so this will be a new thing for me. So here we go!!


☆☆☆☆☆ 0 votes

45 Min
1 Hr 30 Min
Stove Top


  • 1-1/2 Tbsp
    vegetable oil
  • 1 lb
    beef stew, bite size pieces
  • 1 medium
    onion, chopped
  • 2 tsp
    garlic, minced
  • 4 to 5 medium
    potatoes, peeled, washed, diced
  • 1 can(s)
    (4-oz) green chilies, chopped
  • 1 can(s)
    (14.5-oz) diced tomatoes, don't drain
  • 2 medium
    carrots, washed and chopped
  • 2 medium
    ribs of celery, washed and chopped
  • 1 medium
    green bell pepper, washed, seeded and chopped
  • 1 tsp
  • 1/2 tsp
    mexican oregano, crushed
  • 1/4 tsp
    chipotle chili pepper
  • 4 c
  • 2 Tbsp
    beef base, (not bouillon)
  • 2 tsp
    kosher salt
  • 1/2 tsp
    black pepper, course
  • ·
    green onion for garnish



  1. `
  2. `
  3. Lets get all the ingredients together and start peeling, chopping and washing and get spices ready.
  4. We will start by chopping onions and garlic.
  5. Next, peel wash and dice potatoes.
  6. NOTE: Put water in your bowl and put diced potatoes in water to keep them from turning brown until you use them.
  7. Next, green bell pepper.
  8. Next, carrots and celery.
  9. `
  10. NOTE: If you take the Mexican oregano, and place in palm of hand and take your thumb and smash it, for your crushed oregano.
  11. Now the rest of your spices and ingredients. Can of diced tomatoes, cumin, beef base, Chipotle pepper, chopped green chilies, water, salt and black pepper.
  12. We have everything done and together. Now we will start using them.
  13. `
  14. In a cast iron Dutch oven (or any heavy large pot), heat oil over high heat until oil is hot.
  15. Add beef.
  16. Cook until beef is cooked half way thru. About 5 minutes. Turn down heat to medium.
  17. Add onions and garlic. Cook for 3 to 5 minutes or until onions are translucent.
  18. Add carrots, celery and bell pepper stir; and cook about 3 minutes.
  19. Add potatoes, and 4 cups of water, turn heat up and add the rest of ingredients. Stir well.
  20. After stew gets to boiling, turn heat down to medium-low.
  21. Put lid on and cook for about 1-1/2 hours.
  22. After 45 minutes, check, stir and taste for seasoning, adding what you need!
  23. Once stew is done, turn off burner and let pot set there with lid on for 10 to 15 minutes.
  24. Place stew in a bowl, garnish with green onions with Mexican cornbread on the side. ENJOY!!!

Printable Recipe Card


Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Mexican

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