mexican beef stew recipe
The Best mexican beef stew recipe
What I love most about this recipe is how versatile it is. It’s great for a cozy family dinner on a weekend, but it also holds up well for potlucks or even a quick meal when life gets busy. My husband and I used to make it for holidays when we wanted something rich but not too heavy, and the kids would always ask for seconds. The beef gets tender and falls apart easily, and the beans and corn add a nice texture contrast. It’s also surprisingly good for you—lean beef, plenty of fiber from the beans, and healthy fats from the avocado or lime in the serving. It’s not some sad, greasy dish; it’s flavorful, filling, and packed with nutrients that keep you satisfied without overdoing it. Plus, it’s a way to introduce kids to more vegetables and spices in a way that doesn’t feel like a chore.
Mole de Carne Mexicana (Mexican Beef Stew)
A rich, flavorful Mexican beef stew with deep, complex flavors from mole sauce, tender beef, and aromatic spices. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 bay leaf
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup chopped cilantro
- 1 tbsp ground achiote (or annatto seeds)
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 cup dried pinto beans (soaked overnight)
- 1 cup raisins
- 1 cup chopped almonds
- 1 cup chopped pecans
- 1 cup vegetable oil (for frying)
- 1 cup chicken broth (for thinning)
- 1 cup white rice
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
👨🍳Directions
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1
Preheat oven to 375°F (190°C). In a large Dutch oven, heat olive oil over medium heat. Season beef cubes with cumin, smoked paprika, oregano, and bay leaf. Brown beef in batches, then set aside. -
2
In the same pot, sauté onion, garlic, bell pepper, and jalapeño until softened (~5 mins). Add tomato sauce and cook for 3 minutes. -
3
In a blender, combine soaked pinto beans, raisins, almonds, pecans, achiote, cinnamon, cloves, nutmeg, and 1 cup of vegetable oil. Blend until smooth. Pour into the pot with the vegetables and stir. -
4
Return beef to the pot. Pour in chicken broth, enough to cover the beef by 1 inch. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour. -
5
After 1 hour, increase heat to medium-high, and simmer uncovered for another 20-25 minutes until beef is tender and sauce thickens. Adjust seasoning with salt if needed. -
6
While the stew simmers, cook rice according to package instructions. Garnish bowls with chopped cilantro and serve with rice and lime wedges.
🔧Equipment
- Large Dutch oven or heavy pot
- Cutting board
- Sharp knives
- Wooden spoon
- Measuring cups and spoons
- Blender (optional, for smoother mole)
📊Nutrition Facts (per serving)
📝Notes
- For a quicker version, use canned pinto beans instead of dried.
- Adjust spice levels by removing jalapeño or reducing achiote if preferred.
- This stew freezes well for up to 3 months.
Watch Video Of How Mole de Carne Mexicana (Mexican Beef Stew) Works
❓ Frequently Asked Questions About Mole de Carne Mexicana (Mexican Beef Stew)
1. What is the traditional method for cooking Mexican beef stew (Carne en Sopa), and what ingredients are typically included?
Answer: Traditional Carne en Sopa is slow-cooked in a rich, flavorful broth with tender beef, onions, garlic, tomatoes, and spices like cumin, oregano, and bay leaves. The meat is often braised in a deep, aromatic sauce with carrots, potatoes, and sometimes corn kernels or chiles. Some versions include hard-boiled eggs or avocado slices for serving.
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2. Can I substitute ground beef for chuck roast in this recipe, and if so, what adjustments should I make?
Answer: While chuck roast is ideal for its marbling and tenderness, you can use ground beef, but the texture and flavor will differ. For a closer match, use 1–2% fat ground beef (like 80/20) and increase the cooking time to ensure it’s fully tender. Add a splash of beef broth or a bit more liquid to prevent drying out. Some recipes also recommend browning the ground beef separately before adding it to the stew to enhance flavor.
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3. How long should I cook the beef stew, and what are the signs that the meat is tender enough?
Answer: For a rich, fall-apart texture, cook the stew on low heat for 2–3 hours (or until the meat is fork-tender). The beef should easily shred with a fork, and the broth should reduce slightly to thicken slightly. If using chuck roast, you can also partially pre-cook it (1.5–2 hours) before finishing in the stew to save time. Overcooking can make the meat tough, so monitor it closely.
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4. What’s the best way to customize this recipe with additional ingredients or flavors?
Answer: Mexican beef stew is highly adaptable! Popular additions include:
– Vegetables: Bell peppers, zucchini, or mushrooms for extra texture.
– Spices: Add chipotle peppers in adobo, smoked paprika, or a pinch of chipotle powder for heat.
– Acidity: A splash of lime juice, vinegar, or even a bit of mojo sauce (a tangy Mexican marinade) brightens the dish.
– Protein Twist: Include chorizo, panceta, or even shrimp or chicken for variety.
– Toppings: Serve with warm tortillas, avocado crema, or a side of cilantro-lime rice.
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5. How should I serve Mexican beef stew, and are there traditional sides that pair well?
Answer: Carne en Sopa is traditionally served hot and hearty, often with:
– Tortillas or warm corn tortillas to scoop up the stew.
– Cilantro-lime rice or arroz rojo (Mexican red rice) for balance.
– Avocado slices or guacamole for creaminess.
– Pickled red onions or radishes for a refreshing contrast.
– Fresh cilantro and lime wedges on the side for garnishing.
For a lighter option, you can also serve it with crusty bread or limas agrias (Mexican pickled limes).
