"mexican beef stew"

(2 ratings)
Recipe by
FREDA GABLE
Vanc. (born in Savannah, Ga), WA

Love Mexican flavors of Cumin, and this stew has all the flavors for a winter Mexican One Bowl meal. My Step Mother used to make something similar. I have adjusted her recipe to my taste.

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 3 Hr

Ingredients For "mexican beef stew"

  • 2 lbs
    beef stew meat cut in 1" cubes
  • 2 Tbs
    flour
  • 2- 4 Tbs
    cooking oil
  • 1 can
    ro-tel diced tomatoes with green chilies.
  • 1 lge
    onion, chopped
  • 3 cloves
    garlic minced
  • 2 cups
    beef broth
  • 1 tsp
    beef base, or 1 bouillon cube
  • 1 (4oz) sm
    can green chilies chopped
  • 1 tsp
    dried mexican oregano
  • 1 tsp
    cumin
  • salt and pepper to taste.
  • 1 lb
    tomatillos chopped, (4 cups)
  • 2
    jalapeno's , seeeded and chopped.
  • cilantro, fresh, chopped

How To Make "mexican beef stew"

  • 1
    Toss meat with flour. Heat Oil in Skillet. Add meat and brown on all sides. Place in large Soup Pot.
  • 2
    Add; Tomatoes, onion, garlic beef roth, bouillon, chilies, and spices. (except Jalapeno's & cilantro.) Bring to Boil, reduce heat to Simmer, Cover & cook 2 Hrs, or till beef is tender. Stir Ocasionally.
  • 3
    add; Jalapeno's and Cilantro last Hr of cooking time. Do Not allow to go dry, If more liquid is needed add more beef Broth, or even Chicken broth can be used. Serve hot with warm Tortillas, or Corn bread.

Categories & Tags for "Mexican Beef Stew":

ADVERTISEMENT