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I stumbled upon this Mexican stew recipe during a chilly autumn evening, craving something hearty yet zesty. Combining tender beef with vibrant spices and colorful veggies, this one-pot meal quickly became my go-to comfort food. Rich flavors meld together as cumin and chili powder dance with tomatoes, corn, and black beans. Best part? It's incredibly simple to whip up, perfect for busy weeknights or lazy weekends. Trust me, your taste buds will thank you for giving this stew a try!
Ingredients for Delicious Mexican Stew
- Beef stew meat: Hearty protein base for the stew, adds rich flavor and texture, essential for a satisfying and filling meal.
- Onions: Provide depth of flavor and sweetness, a fundamental ingredient in many Mexican dishes, adds complexity to the stew.
- Garlic: Enhances overall taste, adds aromatic flavor, a staple in Mexican cuisine, complements the other ingredients beautifully.
- Diced tomatoes: Adds acidity and freshness, provides a rich tomato flavor base, essential for the stew's vibrant and robust taste.
- Beef broth: Infuses the stew with savory richness, enhances meaty flavors, adds depth and complexity to the overall dish.
- Cumin: Signature Mexican spice, adds warmth and earthiness, essential for authentic Mexican flavor, complements the beef and beans.
- Chili powder: Adds heat and smokiness, a classic Mexican spice, enhances the stew's flavor profile, perfect for a comforting dish.
- Corn kernels: Adds sweetness and crunch, provides texture and color contrast, a staple ingredient in Mexican cuisine, enhances the stew.
- Black beans: Adds creaminess and protein, complements the beef, a traditional Mexican ingredient, adds heartiness and depth to the stew.
Read more: Chile Rellenos Casserole Recipe
Essential Tools for Making Mexican Stew
- Large pot: Essential for cooking the stew and allowing enough space for all ingredients to simmer together evenly.
- Cutting board: Needed for chopping onions and preparing the garlic before adding them to the stew.
- Knife: Used to cut the beef stew meat into smaller pieces for even cooking in the stew.
- Can opener: Necessary to open the can of diced tomatoes before adding them to the stew.
- Measuring cup: Helps in accurately measuring and adding beef broth and other liquids to the stew.
Mexican Stew Recipe
A hearty and flavorful Mexican stew perfect for any meal.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Beef Stew Meat
- 1 cup Chopped Onions
- 2 cloves Garlic minced
- 1 can Diced Tomatoes
- 1 cup Beef Broth
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 cup Corn Kernels
- 1 cup Black Beans drained and rinsed
- to taste Salt and Pepper
Read more: Bean Burrito Casserole Recipe
Instructions:
- 1. Heat a large pot over medium heat. Add the beef stew meat and cook until browned on all sides.
- 2. Add the chopped onions and minced garlic to the pot. Cook until the onions are translucent.
- 3. Stir in the diced tomatoes, beef broth, cumin, and chili powder. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 4. Add the corn kernels and black beans to the pot. Cook for an additional 10 minutes.
- 5. Season with salt and pepper to taste. Serve hot.
Notes:
This stew is even better the next day!
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 5mg
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Tried this recipe?Let us know how it was!
Read more: Chile Relleno Casserole Recipe
Can You Make Mexican Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, but do not add the corn and black beans.
- Let the stew cool completely before storing it in an airtight container in the refrigerator.
- When ready to serve, reheat the stew on the stovetop and add the corn and black beans before serving.
Freezing Instructions
- Allow the stew to cool completely before transferring it to a freezer-safe container.
- Label the container with the date and store it in the freezer for up to 3 months.
- To reheat, thaw the stew overnight in the refrigerator and warm it on the stovetop, adding the corn and black beans before serving.
Adding a small piece of dark chocolate to this mexican stew recipe can enhance the depth of flavor and add a subtle richness to the dish.
Common Questions About This Hearty Stew Recipe
FAQ:
Can I use chicken instead of beef in this Mexican stew recipe?
Yes, you can substitute chicken for beef in this recipe. Just adjust the cooking time accordingly as chicken may cook faster than beef.
How can I make this stew spicier?
To make the stew spicier, you can increase the amount of chili powder or add some chopped jalapeños or a dash of hot sauce to suit your taste.
Can I make this stew in a slow cooker?
Absolutely! You can brown the meat and sauté the onions and garlic, then transfer everything to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Is this stew freezer-friendly?
Yes, this Mexican stew freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
What can I serve with this Mexican stew?
This stew pairs well with rice, tortilla chips, avocado slices, sour cream, or shredded cheese. You can also serve it with warm tortillas or cornbread on the side.
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