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mexican beef recipes

Slow-Cooked Mexican Beef Stew Recipe Card

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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck cut into 1 ½-inch cubes
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 cans 14.5 oz each diced tomatoes
  • 1 cup beef broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • ½ tsp crushed red pepper flakes optional, for heat
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup frozen corn optional
  • 1 can black beans drained and rinsed (optional)
  • Fresh cilantro chopped (for garnish)
  • Lime wedges for serving

Method
 

Sear the Beef:
  1. Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper, then sear until browned on all sides. Transfer to slow cooker.
Cook Aromatics:
  1. In the same skillet, sauté onion, garlic, and bell peppers 3–4 minutes until softened. Transfer to slow cooker.
Add Remaining Ingredients:
  1. Add diced tomatoes, beef broth, chili powder, cumin, paprika, oregano, red pepper flakes, and bay leaf. Stir to combine.
Slow Cook:
  1. Cover and cook on low for 6–7 hours (or high 3–4 hours), until beef is tender and flavors meld.
Optional Additions:
  1. About 30 minutes before serving, stir in corn and black beans if using.
Serve:
  1. Remove bay leaf. Garnish with fresh cilantro and serve with lime wedges, warm tortillas, or rice.

Notes

For extra depth, sear beef in batches to avoid overcrowding the pan.
Add a splash of lime juice just before serving for brightness.
Can be made ahead and reheated — flavors improve after sitting overnight.
Substitute stew beef with chuck roast for even more tender results.