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Ready to spice up your dinner routine? Thisย Mexican Beef Stew is a hearty, flavorful dish that combines tender lean beef, red kidney beans, and a medley of vegetables, all simmered in a rich tomato-based sauce. With just 5 WW points per serving, itโs perfect for those looking for a satisfying meal that wonโt compromise their wellness goals. I love making a big batch on weekends for easy meal prepโthis stew gets better with time, making it a delicious option for busy weekdays. Whether you serve it with rice or enjoy it on its own with a squeeze of lime, this stew is sure to become a family favorite that brings warmth and comfort to your table!
Ingredients: Mexican Beef Stew
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For a hearty Mexican Beef Stew, gather 1 ยฝ lbs (680 g) of lean beef, cubed (chuck roast or top round is recommended), and season with 1 teaspoon of salt, ยฝ teaspoon of black pepper, and 1 teaspoon of ground cumin. Heat 1 teaspoon of olive oil in a large pot and add the seasoned beef, browning it on all sides. Then, incorporate 2 medium cubed potatoes (about 2 cups or 300 g), 2 large sliced carrots (about 1 ยฝ cups or 200 g), 1 ยฝ cups of cooked kidney beans (255 g), 4 grated medium tomatoes (about 2 cups or 400 g), and 2 tablespoons of tomato paste (30 g). Pour in 4 cups of beef broth or water (960 mL) and let it simmer until the vegetables are tender and the flavors meld together. Serve the stew hot, garnished with fresh chopped cilantro and lime wedges on the side for an added zesty touch!
Season the Beef
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Season beef cubes with salt, pepper, and ground cumin, ensuring each piece is coated. Use a lean cut like chuck roast or top round for tenderness after slow cooking.
Brown the Beef:
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In a large pot or Dutch oven, heat 1 teaspoon of olive oil over medium-high heat. Add the beef cubes in a single layer and brown on all sides for about 5-7 minutes, working in batches if necessary to avoid overcrowding.
Sautรฉ the Vegetables
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Remove the browned beef and set aside. In the same pot, add sliced carrots and cubed potatoes. Sautรฉ for about 5 minutes in the beef drippings, stirring occasionally to soften the vegetables and pick up the flavorful bits.
Add Tomatoes and Beans
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Incorporate grated tomatoes, tomato paste, and kidney beans into the pot. Stir well, scraping the bottom to mix in all the browned bits, and let the mixture cook down for about 5 minutes until it thickens. Return the browned beef to the pot, along with any juices. Pour in beef broth (or water) until everything is submerged. Stir to combine.
Combine and Simmer
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Return the browned beef to the pot, along with any juices. Pour in beef broth (or water) until everything is submerged. Stir to combine.
Slow-Cook
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Bring the stew to a boil over medium-high heat, then reduce to low. Cover and let it simmer for 1 hour and 30 minutes, or until the beef is tender and the vegetables are cooked. Stir occasionally and adjust seasoning as needed.
Serve
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Once thick and flavorful, remove from heat. Serve in bowls, garnished with fresh cilantro and lime wedges for a tangy finish. For a heartier meal, serve over rice if desired.
Variations and Substitutions for Mexican Beef Stew
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You can easily put your own twist on Mexican Beef Stew with these variations and substitutions. For a lighter version, swap beef for skinless, boneless chicken breasts and reduce the potato to just one while increasing the amount of carrots and peppers; this creates a healthy, 2-point stew without sacrificing flavor. Instead of kidney beans, consider using black or pinto beans for a different taste and texture, as each type brings its own unique flavor. For a richer, slightly sweeter option, try a Cuban-inspired variation with lean pork instead of beef, though be mindful of the points, as pork can quickly add up, tempting you to go back for seconds!
Tips and Tricks for Making Mexican Beef Stew
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To make the perfect Mexican beef stew, start by ensuring you get a good sear on the beef; this browning step is essential for developing depth of flavor and creating savory bits at the bottom of the pot. After removing the beef, deglaze the pot by adding tomatoes and scraping up those browned bits, incorporating concentrated flavors into the stew. Patience is keyโallow the stew to simmer for at least 90 minutes or use a slow cooker for an effortless meal. Lastly, adjust the thickness as needed; add more broth if it’s too thick or let it simmer uncovered longer if it’s too thin to reach your desired consistency.
