mexican beef stew

Name: MEXICAN BEEF STEW
Prep time: 45 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1-1/2 tablespoon(s) vegetable oil; 1 pound(s) beef stew, bite size pieces; 1 medium onion, chopped; 2 teaspoon(s) 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 teaspoon(s) cumin; 1/2 teaspoon(s) mexican oregano, crushed; 1/4 teaspoon(s) chipotle chili pepper; 4 cup(s) water; 2 tablespoon(s) beef base, (not bouillon); 2 teaspoon(s) kosher salt; 1/2 teaspoon(s) black pepper, course; - green onion for garnish

29 Pinches 24 Photos

Bobby (*_*)

Monticello, KY

Updated on Feb 6, 2018

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!!

Rate

prep time 45 Min

cook time 1 Hr 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

1-1/2 tablespoon vegetable oil
1 pound beef stew, bite size pieces
1 medium onion, chopped
2 teaspoons garlic, minced
4 to 5 medium potatoes, peeled, washed, diced
1 can (4-oz) green chilies, chopped
1 can (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 teaspoon cumin
1/2 teaspoon mexican oregano, crushed
1/4 teaspoon chipotle chili pepper
4 cups water
2 tablespoons beef base, (not bouillon)
2 teaspoons kosher salt
1/2 teaspoon black pepper, course
- green onion for garnish

How To Make mexican beef stew

Step 1

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Step 2

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Step 3

Lets get all the ingredients together and start peeling, chopping and washing and get spices ready.
Step 4

We will start by chopping onions and garlic.
Step 5

Next, peel wash and dice potatoes.
Step 6

NOTE: Put water in your bowl and put diced potatoes in water to keep them from turning brown until you use them.
Step 7

Next, green bell pepper.
Step 8

Next, carrots and celery.
Step 9

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Step 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.
Step 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.
Step 12

We have everything done and together. Now we will start using them.
Step 13

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Step 14

In a cast iron Dutch oven (or any heavy large pot), heat oil over high heat until oil is hot.
Step 15

Add beef.
Step 16

Cook until beef is cooked half way thru. About 5 minutes. Turn down heat to medium.
Step 17

Add onions and garlic. Cook for 3 to 5 minutes or until onions are translucent.
Step 18

Add carrots, celery and bell pepper stir; and cook about 3 minutes.
Step 19

Add potatoes, and 4 cups of water, turn heat up and add the rest of ingredients. Stir well.
Step 20

After stew gets to boiling, turn heat down to medium-low.
Step 21

Put lid on and cook for about 1-1/2 hours.
Step 22

After 45 minutes, check, stir and taste for seasoning, adding what you need!
Step 23

Once stew is done, turn off burner and let pot set there with lid on for 10 to 15 minutes.
Step 24

Place stew in a bowl, garnish with green onions with Mexican cornbread on the side. ENJOY!!!
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