Mexican Beef Stew is a hearty, slow-cooked dish with tender pieces of lean beef, red kidney beans, and a rich assortment of vegetables, all simmered slowly in a tomato-based sauce. This filling and satisfying stew is bursting with Latin-American flavors.
This 5-Point Weight Watchers beef stew is easy and so versatile. It’s a family favorite, so make a big batch for meal prep and enjoy it throughout the week. For more comforting and delicious meals, browse through our easy Dinner Recipes!
Why you should try Mexican Beef Stew
If you haven’t tried Mexican Beef Stew yet, here are a few reasons why you should add it to your menu:
- It’s Filling and Satisfying: Mexican Beef Stew is one of those meals that fills you up without making you feel overly stuffed. Despite using lean beef and a relatively small amount of potatoes, the combination of beans and vegetables makes this dish hearty enough to keep you full for hours. On days when I know I have a busy schedule ahead, I’ll make a large batch on Sunday, and it never fails to satisfy.
- Great for Meal Prep: As I mentioned, this stew is perfect for making ahead of time. It actually gets better the longer it sits, so leftovers are a dream. Just store it in the fridge, and it’s ready to heat and serve whenever you need it. It’s a dish I rely on when family visits, as it’s easy to make in bulk. I serve it with a side of rice for them, while I enjoy it on its own with a squeeze of lime and some tomato slices.
- Slow-Cooking Magic: While the prep work is minimal, Mexican Beef Stew does require some patience. The slow-cooking process is what makes the beef melt-in-your-mouth tender, and allows all the flavors to meld together. Don’t let the cooking time scare you away, though—once you’ve browned the beef and started everything simmering, the stovetop does most of the work for you. If you’re busy, this is where a Crock-Pot can come in handy, letting you enjoy a well-developed stew with minimal effort.
- Versatile and Adaptable: One of the best things about this stew is how versatile it is. You can easily swap out ingredients based on what you have available. Out of kidney beans? Try using black beans or pinto beans instead. No beef? You can make a delicious version with chicken or even pork. The key is to adapt the recipe to your taste and pantry while keeping the essence of slow-cooked comfort food.
Servings: 6
Portion Size: 2 cups, 480 g.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
5 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 1 ½ lbs (680 g) lean beef, cubed (recommend using chuck roast or top round)
- 1 tsp salt (6 g)
- ½ tsp black pepper (1 g)
- 1 tsp ground cumin (2 g)
- 1 tsp olive oil (5 mL)
- 2 medium potatoes, cubed (about 2 cups or 300 g)
- 2 large carrots, sliced (about 1 ½ cups or 200 g)
- 1 ½ cups cooked kidney beans (255 g)
- 4 medium tomatoes, grated (about 2 cups or 400 g)
- 2 tbsp tomato paste (30 g)
- 4 cups beef broth or water (960 mL)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Season the Beef: Start by seasoning your beef cubes with salt, pepper, and ground cumin. Toss the beef in the seasoning to ensure every piece is coated. I recommend using a lean cut like chuck roast or top round, which becomes tender after slow cooking but doesn’t have excess fat.
- Brown the Beef: In a large pot or Dutch oven, heat 1 teaspoon of olive oil over medium-high heat. Once the oil is hot, add the beef cubes in a single layer. Brown the meat on all sides, about 5-7 minutes. Don’t overcrowd the pot—brown the meat in batches if necessary. You want a nice sear to lock in the flavors and create a golden-brown crust.
- Sauté the Vegetables: Once all the beef is browned, remove it from the pot and set it aside on a plate. Add the sliced carrots and cubed potatoes to the same pot. Sauté them in the beef drippings for about 5 minutes, stirring occasionally. This step helps build the flavor as the vegetables soften and pick up some of the browned bits left by the beef.
- Add Tomatoes and Kidney Beans: After the vegetables have softened slightly, add the grated tomatoes, tomato paste, and kidney beans to the pot. Stir well, making sure to scrape the bottom of the pot to incorporate all those flavorful bits from the beef and veggies. Let the tomatoes cook down for about 5 minutes until they start to thicken.
- Combine and Simmer: Return the browned beef to the pot, along with any juices. Pour in the beef broth (or water) until the meat, vegetables, and beans are fully submerged. Stir to combine.
- Slow-Cook: Bring the stew to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1 hour 30 minutes, or until the beef is tender and the vegetables are fully cooked. Stir occasionally to prevent sticking, and adjust the seasoning as needed, adding more salt or cumin if desired.
- Serve: Once the stew is thick and flavorful, remove from heat. Serve in bowls with a sprinkle of fresh cilantro on top and lime wedges on the side for a bright, tangy finish. If desired, you can serve the stew over rice for a heartier meal.
Variations and Substitutions for Mexican Beef Stew
Every home cook brings their own spin to Mexican Beef Stew, and here are a few ways you can make it your own:
- Lower Points: For a lighter version that still packs all the flavor, I often swap out beef for chicken. Use skinless, boneless chicken breasts and reduce the amount of potato to just one. Load up on carrots and peppers instead, and you can enjoy a healthy, 2-point version of this stew without missing out on its comforting flavors.
- Bean Substitutes: Kidney beans are traditional in this recipe, but black beans or pinto beans can easily be used for a different taste and texture. Each variety of bean brings a slightly different flavor, so don’t be afraid to experiment.
- Cuban-Inspired Variation: For a richer, slightly sweeter twist, you can try a Cuban-inspired version using lean pork instead of beef. It’s one of my personal favorites, but be careful with the points—pork can add up quickly, and it’s hard to resist going back for seconds!
Tips and Tricks for Making Mexican Beef Stew
If you’re new to cooking this type of stew or just want to make sure it turns out perfectly, here are a few tips:
- Get a Good Sear on the Beef: Don’t skip this step! Browning the beef over high heat caramelizes the surface and creates a depth of flavor that simply can’t be achieved any other way. Plus, those little browned bits at the bottom of the pot are crucial to developing the stew’s savory base.
- Deglaze the Pot: After removing the beef, when you add the tomatoes, be sure to scrape up all those browned bits from the bottom of the pot. This technique, called deglazing, helps incorporate that concentrated flavor into the stew.
- Patience is Key: Low and slow is the way to go with this recipe. Plan for at least 90 minutes of simmering, or use a slow cooker for an easy set-it-and-forget-it meal.
- Adjust the Thickness: If you find that the stew is too thick, don’t hesitate to add a bit more broth. If it’s too thin, let it simmer uncovered for a bit longer until it reaches your desired consistency.
Add Toppings Last: If you’re adding any fresh toppings like avocado or cilantro, wait until the stew is served.
Mexican Beef Stew
Ingredients
- 1 ½ lbs 680 g lean beef, cubed (recommend using chuck roast or top round)
- 1 tsp salt, 6 g
- ½ tsp black pepper, 1 g
- 1 tsp ground cumin, 2 g
- 1 tsp olive oil, 5 mL
- 2 medium potatoes, cubed (about 2 cups or 300 g)
- 2 large carrots, sliced (about 1 ½ cups or 200 g)
- 1 ½ cups cooked kidney beans, 255 g
- 4 medium tomatoes, grated (about 2 cups or 400 g)
- 2 tbsp tomato paste, 30 g
- 4 cups beef broth or water, 960 mL
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Season the Beef: Start by seasoning your beef cubes with salt, pepper, and ground cumin. Toss the beef in the seasoning to ensure every piece is coated. I recommend using a lean cut like chuck roast or top round, which becomes tender after slow cooking but doesn’t have excess fat.
- Brown the Beef: In a large pot or Dutch oven, heat 1 teaspoon of olive oil over medium-high heat. Once the oil is hot, add the beef cubes in a single layer. Brown the meat on all sides, about 5-7 minutes. Don’t overcrowd the pot—brown the meat in batches if necessary. You want a nice sear to lock in the flavors and create a golden-brown crust.
- Sauté the Vegetables: Once all the beef is browned, remove it from the pot and set it aside on a plate. Add the sliced carrots and cubed potatoes to the same pot. Sauté them in the beef drippings for about 5 minutes, stirring occasionally. This step helps build the flavor as the vegetables soften and pick up some of the browned bits left by the beef.
- Add Tomatoes and Kidney Beans: After the vegetables have softened slightly, add the grated tomatoes, tomato paste, and kidney beans to the pot. Stir well, making sure to scrape the bottom of the pot to incorporate all those flavorful bits from the beef and veggies. Let the tomatoes cook down for about 5 minutes until they start to thicken.
- Combine and Simmer: Return the browned beef to the pot, along with any juices. Pour in the beef broth (or water) until the meat, vegetables, and beans are fully submerged. Stir to combine.
- Slow-Cook: Bring the stew to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1 hour 30 minutes, or until the beef is tender and the vegetables are fully cooked. Stir occasionally to prevent sticking, and adjust the seasoning as needed, adding more salt or cumin if desired.
- Serve: Once the stew is thick and flavorful, remove from heat. Serve in bowls with a sprinkle of fresh cilantro on top and lime wedges on the side for a bright, tangy finish. If desired, you can serve the stew over rice for a heartier meal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.