Best 17 Mexican Beef Stew Recipes

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Mexican beef stew, also known as "carne guisada", is a flavor-packed and hearty dish that combines the richness of beef with the vibrant flavors of Mexican spices. Originating in the northern regions of Mexico, this stew is a beloved comfort food that has become popular worldwide. Whether you are looking for a quick and easy weeknight meal or a dish to impress your friends and family, Mexican beef stew is a versatile and delicious option that is sure to satisfy your cravings. This article will guide you through the essential steps and ingredients needed to create an authentic and delectable Mexican beef stew that will transport your taste buds to the vibrant streets of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER MEXICAN BEEF STEW



Slow Cooker Mexican Beef Stew image

Let the slow cooker do the work for you in this hearty south-of-the-border stew.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 7h30m

Yield 6

Number Of Ingredients 16

1 Reynolds® Slow Cooker Liner
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed and drained
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can reduced-sodium beef broth
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen whole kernel corn
¼ cup Chopped avocado, cilantro, and/or crushed red pepper

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
  • Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
  • Cover and cook on low 7 hours or until the beef is fork-tender.
  • Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g

CARNE GUISADA (MEXICAN BEEF STEW)



Carne Guisada (Mexican Beef Stew) image

A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.

Provided by EdsGirlAngie

Categories     Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs chuck roast, trimmed of fat and cut in bite-sized pieces
4 tablespoons flour
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 -3 jalapeno peppers, seeded and minced
3 cups beef stock
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon chili powder

Steps:

  • Preheat oven to 350 degrees F.
  • Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
  • Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
  • Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
  • Serve as is, or on rice, or folded into warm tortillas.

MEXICAN BEEF STEW



Mexican Beef Stew image

This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.

Provided by Rachael Ray : Food Network

Time 4h20m

Yield 4 servings

Number Of Ingredients 21

6 ancho chiles
2 cups beef stock
Vegetable or olive oil, for drizzling
4 ounces smoky good quality bacon, chopped
2 pounds beef top round, cut into bite-size chunks
Kosher salt and freshly ground black pepper
2 medium onions, finely chopped
4 large cloves garlic, finely chopped or grated
1 tablespoon ground cumin
1 tablespoon ground coriander
About 2 teaspoons unsweetened cocoa
About 1/2 teaspoon ground cinnamon
About 1/2 teaspoon ground cloves
One 12-ounce bottle Mexican-style lager beer (recommended: Negra Modelo)
One 14-ounce can whole, diced or crushed fire-roasted tomatoes
1 tablespoon honey
Juice of 1 lime
Sour cream
Fresh cilantro leaves
Warm or charred tortillas or rice
Black beans

Steps:

  • Preheat the oven to 275 degrees F.
  • Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
  • Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
  • In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
  • Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.

MEXICAN BEEF STEW



Mexican Beef Stew image

Instead of chuck roast, you can also use eye of round for this recipe. You can also serve it with noodles, rice or flour tortillas if you like. -Pat Dazis, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 8 servings (4-1/2 quarts).

Number Of Ingredients 13

4 medium potatoes, peeled and cubed
1 can (16 ounces) fat-free refried beans
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (10 ounces) enchilada sauce
2 cups frozen corn
1 large red onion, chopped
1 can (4 ounces) chopped green chilies
2 tablespoons chopped pickled jalapeno slices
1 tablespoon lime juice
1 teaspoon ground cumin
Dash crushed red pepper flakes
1 boneless beef chuck roast (3 to 4 pounds)
Sour cream

Steps:

  • In a 5-qt. slow cooker, combine the first 11 ingredients. Cut roast in half; transfer to slow cooker., Cover and cook on low for 6-8 hours or until meat and vegetables are tender., Remove meat; cool slightly. Cut meat into bite-sized pieces and return to slow cooker; heat through. Serve with sour cream.

Nutrition Facts : Calories 467 calories, Fat 17g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 694mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 7g fiber), Protein 41g protein.

DEB'S CALDILLO (MEXICAN GROUND BEEF STEW)



Deb's Caldillo (Mexican Ground Beef Stew) image

This is a tart and hearty stew with a southwestern flavor. I made it up after visiting a local Texas restaurant which declined to give me their recipe for the delicious stew I ate there. Although mine tastes similar to theirs, it is much more tart (which I like) and hot (which I love!) Check it out if you like something a bit different. You won't be disappointed.

Provided by Debra Thomas

Categories     Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 -1 1/2 lb lean ground beef
2 -4 tablespoons yellow onions, finely minced
1 teaspoon garlic, crushed
1 -2 tablespoon bacon grease (olive oil may be substituted)
2 -4 tablespoons chicken broth
1 (4 -7 ounce) can green chilies, chopped
1 (10 ounce) can Rotel Tomatoes (or tomato and chili mix)
1 (6 ounce) can tomato paste
2 -3 potatoes, peeled and finely diced
4 -6 tablespoons vinegar
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4-1 cup water (added as needed during cooking)

Steps:

  • In a deep pot, crumble and brown beef with onion, garlic, cumin, and bacon grease.
  • Add chicken broth, salt, pepper, and chili powder; mix together well.
  • Add all canned ingredients and stir well.
  • Stir in vinegar to desired tartness.
  • Add potatoes.
  • Simmer on medium low heat for about 1 hour or until potatoes are fork-tender.
  • Serve topped with grated cheese and jalapeños, with warm tortillas on the side.

MEXICAN BEEF & BEAN STEW



Mexican Beef & Bean Stew image

I like that this is super easy to toss together, and the leftovers reheat well. The healthy beans and veggies taste great, and the stew warms me up on cold, blustery days. -Tacy Fleury, Clinton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 16

1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
2 medium potatoes, cubed
2 small carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
2 cans (15 ounces each) tomato sauce
1 cup water
1 envelope taco seasoning
1/2 teaspoon ground cumin
Tortilla chips and shredded cheddar cheese

Steps:

  • Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion., Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese.

Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 983mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein.

CARNE GUISADA - SLOW COOKER (MEXICAN BEEF STEW)



Carne Guisada - Slow Cooker (Mexican Beef Stew) image

This recipe is so easy! Typically this Mexican stew is labor intensive and requires babysitting. Not this recipe, the slow cooker does all the hard work. Filled with robust flavors and fresh vegetables, this will definitely warm ya up on a cold night.

Provided by Vickie Parks

Categories     Beef Soups

Time 8h15m

Number Of Ingredients 20

2 to 2 1/2 lb beef stew meat (or beef chuck roast or beef bottom roast, cut into 1-inch pieces)
4 tsp vegetable oil
1 tsp salt taste
1 tsp black pepper
1 large white onion, peeled and cut into chunks
1 large bell pepper, deseeded and chopped (any color - green, orange, yellow or red)
1 or 2 large fresh jalapeño peppers, deseeded and diced
5 clove garlic, minced
1 1/2 tsp ground cumin
3/4 tsp chili powder (or to taste - using sparingly, as it increases in heat over time)
3/4 tsp dried oregano (use mexican oregano, if you can find it)
4 Tbsp all-purpose flour
1 3/4 c low-sodium chicken broth
2 large tomatoes, diced
2 bay leaves
FOR SERVING (OPTIONAL SIDES AND GARNISHES)
1 pkg tortillas (corn or flour, your choice)
1 c crumbled queso cotija (or other mexican cheese)
1/2 c chopped cilantro
3 stalk(s) green onion (scallions), sliced

Steps:

  • 1. In a large skillet, heat 2 teaspoons oil over high heat. Add half of the meat in a single layer, season with salt and pepper, and sear on one side (about 5 minutes).
  • 2. Transfer to a 5- to 6-quart slow cooker along with remaining un-seared meat.
  • 3. In same skillet, add 2 more teaspoons oil, onion, bell pepper, jalapeño, and garlic over medium-high heat, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes.
  • 4. Add cumin, chili powder, oregano, and flour; cook 1 minute continuously stirring.
  • 5. Slowly pour broth into skillet, stirring until liquid is smooth, scraping up any bits stuck to the pan. Simmer 2 minutes.
  • 6. Transfer mixture to slow cooker, along with tomatoes and bay leaves. Taste, and add more salt and pepper, if desired.
  • 7. Cover and cook on Low heat setting for 8 to 10 hours. Alternatively, this can be prepared on a stovetop in a Dutch oven simmering over low heat for 2 to 2 1/2 hours. Or it can be baked in an oven at 325°F for 3 to 4 hours.
  • 8. Served the stew immediately, with a few corn tortillas for dipping or rolling in. Garnish servings (as desired) with crumbled queso cotija, chopped cilantro, or chopped green onions, if desired.

MEXICAN BEEF AND VEGETABLE STEW



Mexican Beef and Vegetable Stew image

Tender chunks of beef and zesty diced tomatoes take this beef stew on a trip south of the border. A pressure cooker produces a 'simmered all day' taste in less than an hour.

Provided by Baking Nana

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 1h15m

Yield 6

Number Of Ingredients 19

3 tablespoons vegetable oil, divided
¼ cup flour
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cumin
¼ teaspoon dried Mexican oregano
¼ teaspoon garlic powder
2 pounds beef chuck roast, cubed
2 cloves garlic, crushed and minced
2 (14.5 ounce) cans Hunt's® Diced Tomatoes, divided
1 quart beef broth
2 bay leaves
½ teaspoon crushed red pepper flakes, or to taste
3 large red potatoes, quartered
2 large carrots, peeled and sliced
2 cups frozen corn
½ onion, diced
½ head cabbage, coarsely chopped

Steps:

  • Pre-heat electric pressure cooker; add 1 tablespoon oil to the pot.
  • Mix flour, paprika, salt, pepper, cumin, oregano, and garlic powder together in a mixing bowl. Toss cubed beef with flour mixture. Brown beef cubes in 3 batches in preheated cooker about 8 minutes per batch, adding an additional tablespoon of oil after each batch. As beef browns, transfer it to a dish.
  • Add minced garlic and 1 can of Hunt's® diced tomatoes to the empty pot; scrape and stir to release the browned bits from the bottom. Add beef broth and bay leaves; transfer browned beef back to the pot. Seal pressure cooker, close the vent, and set the timer to cook at pressure for 10 minutes. At the end of 10 minutes, allow pressure to naturally release.
  • Once the pressure has fully released, open lid and add the remaining can of Hunt's® diced tomatoes, crushed red pepper flakes, quartered potatoes, carrots, corn, and onion. Close the lid and vent. Cook under pressure for an additional 15 minutes.
  • At the end of 15 minutes, use quick release to vent the pressure cooker. Stir in the diced cabbage, close the lid. Let pressure cooker stand with both the lid and vent closed for 10 minutes before serving.

Nutrition Facts : Calories 539.1 calories, Carbohydrate 60.1 g, Cholesterol 68.6 mg, Fat 22.5 g, Fiber 9.2 g, Protein 28.6 g, SaturatedFat 7.1 g, Sodium 1238 mg, Sugar 13 g

CROCK POT CARNE GUISADA (MEXICAN BEEF STEW)



Crock Pot Carne Guisada (Mexican Beef Stew) image

This was one of my mother-in-law's recipes and I just loved it. Of course she didn't even own a crock pot so everything was done "old school". I adapted her recipe to a crock pot version and it turns out similar to hers. Of course nobody can cook like or mothers and mother-in-laws but my husband let this pass. ;)

Provided by Jeanne Benavidez

Categories     Other Main Dishes

Time 8h15m

Number Of Ingredients 11

3 lb beef stew meat
2 can(s) diced tomatoes with green chilies, (rotel) medium or hot
1 Tbsp chopped garlic
1 large onion, chopped
2 large potatoes, peeled and cut into 1 1/2-inch pieces
3 Tbsp all purpose flour
1/2 tsp mexican oregano
1 tsp ground cumin
1 tsp chili powder
1 tsp salt, or to taste
1 tsp ground black pepper, or to taste

Steps:

  • 1. Place stew meat, 1/2 cup water, salt and pepper in crock pot.
  • 2. Drain juice from tomatoes into measuring cup.
  • 3. Add tomatoes, garlic, onions and potatoes to crock pot.
  • 4. Combine juice from tomatoes and enough water to equal 2 cups liquid. Add cumin, oregano, and chili powder and flour into tomato juice mixture and mix well. Add to crock pot.
  • 5. Add salt and pepper to taste.
  • 6. Cook on LOW for 6 - 7 hours until sauce is thickened and meat and veggies are tender.
  • 7. Great served with warm flour tortillas.

MEXICAN GROUND BEEF STEW



Mexican Ground Beef Stew image

I made this recipe out of things in my pantry. I like this recipe because it has very little prep time and is delicious.

Provided by Tara Hutchens

Categories     Stew

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 6

3 (14 ounce) cans crushed tomatoes
3 (10 ounce) cans Rotel Tomatoes
2 (8 3/4 ounce) cans corn
2 lbs ground beef
1 (16 ounce) package corn tortillas
1 (16 ounce) package shredded cheddar cheese

Steps:

  • Stew: cook beef.
  • add all ingredients to large pot.
  • simmer on low for 2 hours.
  • serve in individual bowls with cheese and tortilla strips on top.
  • Tortilla strips: slice tortillas in thin strips and fry in oil.

MEXICAN BEEF STEW (CROCK POT)



Mexican Beef Stew (Crock Pot) image

Make and share this Mexican Beef Stew (Crock Pot) recipe from Food.com.

Provided by SJG3483

Categories     Stew

Time 10h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs beef stew meat
1 (28 ounce) can tomatoes with juice
1 cup frozen small whole onions
1 teaspoon chili powder (optional)
1 (1 1/4 ounce) packet taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole mexicorn whole kernel corn, drained

Steps:

  • Mix first 4 ingredients in a 4 quart crock pot.
  • Cover and cook on low for 9-11 hours until beef is tender.
  • Add remaining ingredients and stir well.
  • Cover and cook on high for 15-30 minutes or until it reaches the desired consistency.

MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS (NUEVO LATINO BEEF DISHES)



Mexican Beef Stew over Chipotle Sweet Potato Mashers (Nuevo Latino Beef Dishes) image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 18

1/3 cup all-purpose flour
1 tablespoon unsweetened cocoa
1 tablespoon ground ancho chile pepper
2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces
1 to 2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups frozen mixed red, yellow and green bell pepper blend
1 (14 1/2-ounce) can diced tomatoes, undrained
1 1/2 cups ready-to-serve beef broth
1 teaspoon minced chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers
2 pounds sweet potatoes, peeled, cut into 1 1/2 to 2-inch pieces
1 to 2 tablespoons butter, optional
1 teaspoon minced chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers
1/2 teaspoon salt
1/2 teaspoon ground ancho chile pepper

Steps:

  • Combine flour, cocoa and ancho chile pepper in large bowl. Add beef and toss to coat evenly with flour mixture. Remove beef and reserve any excess flour mixture.
  • Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown half of beef and remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter, if needed. Remove beef from stockpot; season with salt and black pepper.
  • Add bell peppers to the stockpot and cook for about 3 minutes, stirring occasionally. Stir in tomatoes, broth, chipotle pepper, adobo sauce and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat, cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork-tender.
  • Meanwhile prepare Chipotle Sweet Potatoes:
  • Place sweet potatoes in large saucepan; cover with water. Bring to a boil; cook 12 to 15 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Return potatoes and reserved cooking liquid to saucepan; add butter, if desired, chipotle pepper, adobo sauce, salt and ancho chile pepper. Mash potatoes until just blended and slightly chunky.
  • Serve stew over sweet potatoes.

MEXICAN BEEF & BEAN STEW



Mexican Beef & Bean Stew image

This is a great crockpot recipe to serve on a cold winter day. I serve it with a little grated cheese to put on top and cornbread. This will put some pep in your step!!!

Provided by Julie in TX

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef stew meat, cut into 1 inch pieces
2 tablespoons flour
1 tablespoon vegetable oil
1 cup onion, coarsley chopped
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can whole kernel corn, drained
1 (10 3/4 ounce) can beef consomme or 1 (10 3/4 ounce) can beef broth
1 cup chunky salsa (I use Pace)
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder or 2 cloves minced garlic

Steps:

  • Dredge the beef with the flour.
  • Heat the oil in a skillet over medium high heat and brown beef.
  • Stir often.
  • Place beef, onion, beans, corn, consome, salsa, chili powder, cumin and garlic powder in 3 1/2 quart slow cooker.
  • Cover and cook on LOW for 8-10 hours or until beef is done.
  • You may also cook it on high for 4-5 hours if you are pressed for time.

SLOW COOKER MEXICAN BEEF STEW



Slow Cooker Mexican Beef Stew image

From January 2008 Betty Crocker Calendar. Throw everything in the crockpot in the morning and come home a wonderful dinner. Make cornbread during the final 30 minutes of cooking. Serve topped with cheese.

Provided by KelBel

Categories     Stew

Time 9h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs stewing beef
1 (28 ounce) can diced tomatoes, undrained
1 cup frozen pearl onions
1 teaspoon chili powder
1 (1 1/4 ounce) package taco seasoning mix
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can mexicorn

Steps:

  • In a 4 quart slow cooker, mix beef, tomatoes, frozen onions, and chili powder.
  • Cover, cook on low for 9-11 hours.
  • Stir in taco seasoning mix, beans and corn.
  • Increase to high and cook 30 minutes, covered.

BEEF PUCHERO (A MEXICAN STEW WITH HOMINY & VEGETABLES)



Beef Puchero (A Mexican Stew With Hominy & Vegetables) image

I had the opportunity to live near Mexico. I learned to cook many dishes from friends. This is just one type of Puchero. The flavors are more intense if you refrigerate,then heat.Two methods of cooking. For large groups the slow method. For small groups, cut in half or thirds and put all in a pressure cooker. Dinner in less than an hour for fast method.

Provided by Montana Heart Song

Categories     Stew

Time 3h30m

Yield 10-15 serving(s)

Number Of Ingredients 17

2 lbs beef stew meat
2 lbs veal, cut up
1 veal knuckle, bone
2 teaspoons salt
2 teaspoons cumin
2 teaspoons chili peppers
1 (28 ounce) can chopped tomatoes with juice
1 (28 ounce) can yellow hominy, with juice
2 tablespoons white sugar or 2 tablespoons sugar substitute
6 ears corn, each cob cut into 3 pieces
6 yellow onions, peeled
1 lb fresh green beans, end cuts, kept whole
3 turnips, peeled, kept whole
6 pattypan squash or 6 crookneck yellow squash, vine end cut off
2 large green chili peppers, whole
2 hard green apples, peeled and sliced
1 fresh lemon, cut in half

Steps:

  • Slow method for Large Groups:.
  • In large stockpot,add beef, veal and knuckle bone. (ask butcher to save you one).
  • Fill with cold water just to cover, no more.
  • Add salt, cumin and chili powder.
  • Cover and cook to a boil for 10 minutes.
  • Skim the white scum from water.
  • Add tomatoes and hominy to stockpot with juices. Add sugar. Stir.
  • In old clean pillowcase or cheescloth bag, layer the vegetables in the order given, starting with corn ending with chili peppers.
  • Take one lemon half, squeeze the juice out, as much as you can get, place the lemon cut side down.Add the apple slices and squeeze juice from other lemon half.Pul the lemon half in the sack. Close the sack with twist tie or string.
  • Simmer on low heat for 3 hours.
  • Dump out the vegies on a large platter and cut in serving pieces.
  • Serve meat and juice in a large tureen.
  • Serve with tortillas, mexican hot chocolate or beer.
  • Fast method:.
  • Place everything in a pressure cooker except the apple slices. Cook at 15 pounds pressure for 20 minutes. Take off burner and let steam decrease. After pressure is gone, release lid, and spoon out vegetables on platter, serve meat and broth in a tureen.

SLOW-COOKER MEXICAN BEEF STEW



Slow-Cooker Mexican Beef Stew image

Need a change from classic beef stew? Go Mexican with this easy-to-make flavor-packed version that goes together in minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h35m

Yield 6

Number Of Ingredients 7

2 lb beef stew meat
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
  • Cover; cook on Low heat setting 9 to 11 hours.
  • With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 95 mg, Fiber 8 g, Protein 40 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 850 mg

MEXICAN BEEF STEW (CAMPBELLS)



Mexican Beef Stew (Campbells) image

Make and share this Mexican Beef Stew (Campbells) recipe from Food.com.

Provided by Cinnamon1025

Categories     Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef
1 large onion (chopped)
2 fresh garlic cloves (minced)
1 (10 ounce) can tomato soup
1 (10 ounce) can beef broth
1 cup water
2 tablespoons chili powder
3 medium potatoes, peeled & cubed
1 (16 ounce) can whole kernel corn
shredded cheddar cheese (for topping)
sour cream (for topping)

Steps:

  • Cook beef, onion and garlic in skillet until browned. Pour off excess fat.
  • Add the soups, water, chilli powder, and potatoes.
  • Heat to a boil, then cover and cook for about 15 min, until potatoes are tender.
  • Add corn & heat for a few more minute.
  • Top with cheese & sour cream.

Tips:

  • Use high-quality beef: Opt for chuck roast, brisket, or short ribs for a flavorful and tender stew.
  • Brown the beef well: This step adds depth of flavor to the stew and helps seal in the juices.
  • Use a variety of vegetables: This will add color, texture, and nutrients to your stew. Some good choices include carrots, celery, onions, potatoes, and bell peppers.
  • Use a good quality Mexican beer: This will add a subtle flavor to the stew. If you don't have Mexican beer, you can use a regular lager or ale.
  • Simmer the stew for at least 1 hour: This will allow the flavors to meld and the beef to become tender.
  • Serve the stew with your favorite toppings: Some popular options include sour cream, guacamole, salsa, and shredded cheese.

Conclusion:

Mexican beef stew is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a Mexican beef stew that will be a hit with your family and friends.

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    #time-to-make     #course     #main-ingredient     #preparation     #very-low-carbs     #main-dish     #dietary     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #4-hours-or-less

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