My Grandma's Go-To Mexican Beef Stew Recipe

If there’s one dish that brings warmth and comfort on a chilly evening, it’s this flavorful Mexican beef stew recipe. It's loaded with tender beef, hearty vegetables, and rich spices that soothe your soul. The best part? It's so, so easy to make. Less than a handful of steps are all you have to follow to whip it up.

Why I Love This Mexican Beef Stew

I stumbled upon this recipe while flipping through my grandma’s old, worn-out family cookbook. She used to make this Mexican beef stew on cold rainy Sunday afternoons. The rich, hearty broth filled with tender chunks of beef, potatoes, and vibrant spices would always bring our family together around the dinner table.

Now, every time I make it, I can almost hear her voice telling me to give the beef a good sear, be patient, and let the flavors develop slowly. It’s a taste of home for me, and every spoonful brings back memories of my childhood sitting around her table on Sunday nights.

Ingredients You'll Need For The Stew

Here’s what you’ll need to create this delicious and filling Mexican stew:

For The Stew:

• 1 tablespoon oil
• 2 lbs beef chuck roast, cubed
• 2 carrots, sliced into rounds
• 1 large onion, diced
• 4 garlic cloves, minced
• 3 potatoes, chopped into 1-inch cubes
• 1 (10 oz) can diced tomatoes with green chilis
• 1 tablespoon cumin
• 4 thyme sprigs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups beef broth
• ½ teaspoon Worcestershire sauce

For Toppings:

• Fresh cilantro
• Sour cream
• Lime wedges
• Tortillas or rice (optional)

How to Make Mexican Beef Stew

Less than a handful of simple steps are all that you have to follow to make this delicious stew.

Step 1: Sear the Beef

Cube the beef chuck roast into 1-inch pieces and season with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches to get a good sear on all sides, then remove and set aside.

Step 2: Sauté the Vegetables

In the same pot, add onions, garlic, and carrots to the beef drippings. Sauté for 3-5 minutes, scraping up any browned bits from the bottom. This step adds a ton of flavor to your stew base.

Step 3: Build the Stew

Add the diced tomatoes with green chilis, cumin, thyme, and the seared beef back into the pot. Season with additional salt and pepper, then pour in the beef broth and Worcestershire sauce. Stir well, bring to a simmer, cover, and cook for about 1 ½ hours until the beef is tender.

Step 4: Finish and Serve

Add the cubed potatoes to the pot and let it simmer for another 30-45 minutes until the potatoes are soft. Once done, taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, a dollop of sour cream, and a squeeze of lime. Pair with tortillas or rice for a complete meal.

My Expert Tips for Mexican Beef Stew

1. Brown the Beef: Don’t skip the searing step! Browning the beef caramelizes the meat and adds depth to the flavor.
2. Let It Simmer Low and Slow: The longer you let the stew simmer, the more tender the beef will be. I like to cook mine for at least two hours for that melt-in-your-mouth texture.
3. Adjust the Spice Level: If you like it spicier, add extra chili flakes or a chopped jalapeño for an extra kick.
4. Use Yukon Gold Potatoes: These potatoes hold their shape better during cooking and have a nice creamy texture.
5. Make It Ahead: The flavors in this stew only get better the next day, so it’s perfect for meal prep or leftovers.

FAQs About This Mexican Beef Stew

Can I make this stew in a slow cooker?

Yes! After searing the beef, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

What toppings go well with this stew?

I love serving it with a dollop of sour cream, fresh cilantro, and lime wedges. Tortilla chips or warm tortillas are also great for dipping.

Can I freeze the leftovers?

Absolutely! This stew freezes well for up to three months. Just let it cool completely before transferring it to freezer-safe containers.

Can I use chicken instead of beef?

Yes, you can substitute chicken thighs for the beef, but adjust the cooking time accordingly as chicken cooks faster.

What other vegetables can I add?

Feel free to add zucchini, bell peppers, or even corn for extra texture and flavor.

What side dishes go well with this Mexican stew?

Over the years, I’ve experimented with pairing the stew with different sides, and I’ve found some favorites that my family and friends always rave about.

Here are five side dishes that will make your Mexican stew night unforgettable:

1. Warm Cornbread with Honey Butter: There’s something about a warm slice of cornbread with a drizzle of honey butter that pairs so well with the bold flavors of Mexican stew. The sweetness contrasts beautifully with the savory spices. I love making this when we have a crowd over—it’s simple to prepare but feels so comforting. Plus, who doesn’t love using cornbread to soak up that delicious stew broth?
2. Cajun Corn On The Cob: This buttery, spiced corn adds a sweet and smoky contrast to the richness of the stew. It’s my go-to when I want something simple yet packed with flavor. A quick sprinkle of Cajun seasoning makes it feel special without the fuss.
3. Mexican Pinto Beans: Slow-cooked and seasoned, these beans are the ultimate comfort food. They soak up the savory broth of the stew beautifully, making every bite extra satisfying. My grandma always added a hint of lime for a bright finish.   
4. Arroz Rojo: This classic red rice is a no-brainer with Mexican beef stew. It soaks up all the flavorful broth, and the subtle tomato and spice notes complement the beef beautifully. 

Final Thoughts

This Mexican beef stew is the perfect combination of hearty, comforting, and flavor-packed goodness. It’s a go-to recipe for when I want something cozy but still full of vibrant, fresh flavors. I hope it becomes a favorite in your home just as it is in mine. Don’t forget to leave a comment if you try it!

More Stew Recipes to Try Next

• Chicken stew
• Lemony shrimp and bean stew
• Cajun meatball stew
• Venison stew
• Salmon stew