Mexican Beef Stew
You have to try this. Grab your Instant Pot, Slow Cooker or Dutch Oven…let the heat do it’s thing and marry all these delicious flavors together to make the ultimate Mexican Beef Stew.
Classic beef stew meat, paired with smoky New Mexico chiles, garlic, red onion and all the dried spices. Don’t over complicate it – garnish with diced fresh red onion and cilantro.
I love making quick cheese quesadillas made with fresh corn tortillas – because you need something to dip into this sauce – it’s heaven.
You will be surprised by the rich sauce, tender pieces of beef and all those hidden flavors that hit the back of your mouth with all the smoky chili flavors.
On a personal note...
February and the first 13 days of March have been rough on my family and I.
I was sick for a couple of weeks, then both of my daughters have been fighting lots of germs (so far 10 days home from school).
I am forever grateful that I can be flexible with my schedule and take time to get myself and others healthy. Things fall through the cracks, of course they do.
Recipes like this, give me more strength. Because, they don’t take much effort. I spent 15 minutes making the sauce, browning the meat and adding the remaining ingredients into my Instant Pot – thank gosh for a pressure cooker and slow and low recipes. This Mexican Beef Stew didn’t disappoint and gave me a night off of feeling like I was falling behind on life. Sometimes, giving yourself a simple recipe that you know will be delicious
Garnishes for days.
Always garnish your kitchen creations – always!!
Using fresh and colorful garnishes – add texture, flavor and they are just fun.
Since this Mexican Beef Stew doesn’t have any other colors besides the vibrant red – adding in the “purple” red onion and bright green cilantro – make it all pop.
Add in diced avocado, crumbly cheese, tortillas chips and even radishes and jalapenos would all work great!
Check out more STEW recipes.
Mexican Beef Stew
- Total Time: 1 hour 2 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 3 tablespoons coconut oil, divided
- 2 New Mexico dried Chiles
- 1/2 medium red onion, diced
- 4–6 garlic cloves, roughly chopped
- 1 teaspoon cumin
- 1 teaspoon marjoram
- 1/2 teaspoon ground cinnamon
- 1 14 oz. can fired roasted crushed tomatoes
- 2 cups beef bone broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 lbs. grass fed beef stew meat, cut into 1 – 1 1/2 inch pieces
- 2 bay leaves
Instructions
- Heat 1 tablespoon of coconut oil over medium heat (Instant Pot sauté setting). Add in the dried chilies and heat up for 1-2 minutes or until fragrant. Remove the chilies from the pan and set on a cutting board.
- Add in 1 tablespoon of coconut oil, diced red onion and garlic. Sauté for 2-3 minutes. Pour in the cumin, marjoram, cinnamon, tomatoes, bone broth, salt and pepper. Brings up to a simmer for 2 minutes.
- Meanwhile, cut the stem off of the dried chiles and remove as many seeds as you can.
- Pour the sauce mixture in the basin of a blender along with the dried chiles. Blend until smooth.
- Add the remaining 1 tablespoon of coconut oil and the beef stew meat into the pot over medium heat. Let it brown for 8 minutes – stirring half way through to turn the pieces over.
- Pour in the sauce mixture and bay leaves. Set the Instant Pot on high pressure for 42 minutes.
- Release the steam and let sit for 10 minutes.
- Serve with garnishes like cilantro, crumbled cheese, corn tortillas and red onion.
Notes
Use an Instant Pot, Slow Cooker or Dutch Oven. Above instructions are to be used with an Instant Pot.
Step 6. Slow Cooker: set the temperature on high and cooking time for 4-6 hours. Dutch Oven: cook on low for 2 1/2 hours on low.
- Prep Time: 12
- Cook Time: 50
- Category: beef
- Method: instant pot
- Cuisine: stew
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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