Mexican Beef Stew

Hearty and aromatic Mexican Beef Stew with fresh cilantro and lime wedges in a bowl.

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A hearty and flavorful Latin-inspired beef and vegetable stew.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Main Course

Cuisine: Latin American

Keyword: Mexican Beef Stew

Servings:

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

5 WW points per serving.

Nutrition