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mexican beef stew

Bobbycountry avatar
Recipe by
Bobby (*_*)
@Bobbycountry
Monticello, KY

This recipes is made of stew meat and veggie along with Mexican seasonings. I have made Beef Stew many times, but never Mexican, so this will be a new thing for me. So here we go!!

yield 6 serving(s)
prep time 45 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For mexican beef stew

  • 1-1/2 Tbsp
    vegetable oil
  • 1 lb
    beef stew, bite size pieces
  • 1 md
    onion, chopped
  • 2 tsp
    garlic, minced
  • 4 to 5 md
    potatoes, peeled, washed, diced
  • 1 can
    (4-oz) green chilies, chopped
  • 1 can
    (14.5-oz) diced tomatoes, don't drain
  • 2 md
    carrots, washed and chopped
  • 2 md
    ribs of celery, washed and chopped
  • 1 md
    green bell pepper, washed, seeded and chopped
  • 1 tsp
    cumin
  • 1/2 tsp
    mexican oregano, crushed
  • 1/4 tsp
    chipotle chili pepper
  • 4 c
    water
  • 2 Tbsp
    beef base, (not bouillon)
  • 2 tsp
    kosher salt
  • 1/2 tsp
    black pepper, course
  • green onion for garnish

How To Make mexican beef stew

  • 1
    `
  • 2
    `
  • 3
    Lets get all the ingredients together and start peeling, chopping and washing and get spices ready.
  • 4
    We will start by chopping onions and garlic.
  • 5
    Next, peel wash and dice potatoes.
  • NOTE: Put water in bowl and put diced potatoes in water to keep them from turning brown until you are ready for them.
    6
    NOTE: Put water in your bowl and put diced potatoes in water to keep them from turning brown until you use them.
  • 7
    Next, green bell pepper.
  • 8
    Next, carrots and celery.
  • 9
    `
  • 10
    NOTE: If you take the Mexican oregano, and place in palm of hand and take your thumb and smash it, for your crushed oregano.
  • 11
    Now the rest of your spices and ingredients. Can of diced tomatoes, cumin, beef base, Chipotle pepper, chopped green chilies, water, salt and black pepper.
  • 12
    We have everything done and together. Now we will start using them.
  • 13
    `
  • 14
    In a cast iron Dutch oven (or any heavy large pot), heat oil over high heat until oil is hot.
  • 15
    Add beef.
  • 16
    Cook until beef is cooked half way thru. About 5 minutes. Turn down heat to medium.
  • 17
    Add onions and garlic. Cook for 3 to 5 minutes or until onions are translucent.
  • 18
    Add carrots, celery and bell pepper stir; and cook about 3 minutes.
  • 19
    Add potatoes, and 4 cups of water, turn heat up and add the rest of ingredients. Stir well.
  • 20
    After stew gets to boiling, turn heat down to medium-low.
  • 21
    Put lid on and cook for about 1-1/2 hours.
  • 22
    After 45 minutes, check, stir and taste for seasoning, adding what you need!
  • 23
    Once stew is done, turn off burner and let pot set there with lid on for 10 to 15 minutes.
  • 24
    Place stew in a bowl, garnish with green onions with Mexican cornbread on the side. ENJOY!!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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