Tender and flavourful beef chunks cooked with veggies in a spicy tomato base. This Mexican spicy Beef Stew is what I call comfort food.
This spicy beef stew recipe is delicious, easy to make, and all done in one pot. The best part is, this recipe is made over the stove using only one pot; it is the easiest way of making this stew. Or you can go with the classic way and put it in the oven and let the beef and veggies simmer for about two to three hours.
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Ingredients
- Beef chunks. Use extra lean beef
- Salt & pepper. To taste
- Bay leaves. Add flavor
- Cardamom
- Ground cinnamon
- Red pepper flakes
- Onion, minced
- Potatoes. Cut into cubes
- Carrot
- Peas
- Garlic, minced
- Tomato sauce
How To Make Mexican Spicy Beef Stew - Step By Step
One: Making the broth: Put a large pot filled halfway with water (around 2 litres)on high heat and leave it until it boils.
Two: Add the washed beef chunks to the boiling water, and remove any scum.
Three: Add the minced onion, cinnamon, salt, pepper, bay leaves and cardamom. Cook until the meat is almost cooked (around 50-60 minutes); add more water if needed.
Four: Preparing the veggies: In the meantime, peel, wash and chop the carrots and potatoes.
Five: Add the chopped potatoes, carrots and peas to the meat and broth.
Six: Adjust the taste with salt and pepper if needed.
Seven: Add the tomato sauce and minced garlic.
Eight: Cook until the veggies are fully cooked ( about 20 minutes), and the stew is thickened. Serve!!
Top Tips!
- Thicken your beef stew: If your stew is too runny, you can add one tablespoon of cornstarch to a quarter cup of water, stir well, add it to the stew and cook for 5 more minutes.
- If you are going to make this stew with veggies ahead, then freeze it; I don't recommend adding potatoes.
- Add some fresh herbs such as thyme, rosemary, parsley or coriander.
- You can skip or reduce the amount of red pepper flakes.
Other Ways to Cook Spicy Beef Stew
- Pressure cooker: cooking the stew in a pressure cooker will take about 30-40 minutes.
- Slow cooker: cook this stew in a slow cooker for about 5-6 hours.
- In the oven: You can cook this stew in the oven using a dutch oven pot with a lid; cook for 2-3 hours at 180°C, don't forget to check every 30-40 minutes.
Serving Suggestions
In fact, this spicy beef stew doesn't need any side dishes; it is a super filling dish. However, if you like to serve it with a side dish, you can go with baguettes or rice.
Storage
To store: This stew can be stored in the fridge for 3-4 days.
To freeze: Stews freeze beautifully. You can keep it in the freezer for up to 2 months.
Reheating: Just microwave it for about 2 minutes. If your stew is frozen,
allow it to defrost first, and then microwave for 2-4 minutes.
Recipe FAQs
You can make this recipe using a slow cooker pot. Add everything in the slow cooker then cook for 6-7 hours then add a mixture of one tablespoon of cornstarch diluted ¼ cup of water to the stew and cook for another 30 minutes to thicken the stew.
You can use almost any veggies you fancy such as cabbage, spinach, carrot, green beans, onion, mushrooms, celery or zucchini.
To spice up your beef stew, you may add some paprika, red pepper flacks, cayenne pepper or chili powder. You can also add some Worcestershire, lemon zest, or balsamic vinegar.
The first thing is to make sure it is not dry, so it must have enough liquid.
Give it enough time to cook; stews usually take from 2-3 hours to cook fully. Also, cut the meat not too large or too small.
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Recipe
Spicy Beef Stew (Mexican Beef Stew)
Equipment
Ingredients
- 800 g beef chunks
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon Red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- 2 pods cardamom
- 1 onion minced
- 3 potatoes
- 3 carrots
- 1 cup peas
- 3 cloves garlic, minced
- ½ cup tomato sauce
Instructions
- Put a large pot filled halfway with water (around 2 litres) on high heat and leave it until boil.
- Add the washed beef chunks to the boiling water.800 g beef chunks
- Remove any scum.
- Then, add the minced onion, cinnamon, salt, pepper, Red pepper flakes, bay leaves and cardamom.2 bay leaves, ½ teaspoon Red pepper flakes, ½ teaspoon ground cinnamon, 1 onion, 2 pods cardamom
- Cook until the meat is almost cooked (around 50-60 minutes)add more water if it needed.
- In the meantime, peel, wash and chop the carrots and potatoes.
- Add the chopped potatoes, carrots and peas to the meat and broth.3 potatoes, 3 carrots, 1 cup peas
- Adjust the taste with salt and pepper if needed.½ teaspoon salt, ½ teaspoon ground black pepper
- Add the tomato sauce and minced garlic.3 cloves garlic, minced, ½ cup tomato sauce
- Cook until the veggies are fully cooked ( about 20 minutes), and the stew is thickened.
- Serve!!
Notes
- Thicken your beef stew: If your stew is too runny, you can add one tablespoon of cornstarch to a quarter cup of water, stir well, add it to the stew and cook for 5 more minutes.
- If you are going to make this beef stew with veggies ahead, then freeze it; I don't recommend adding potatoes.
Nutrition
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If you have a question about this recipe, please leave a comment or contact me via the contact page. And if you make this recipe, don't forget to rate it and let me know how it turned out in the comment section below. Thanks for visiting my blog.
Clair
I usually make this in my slow cooker! However, I like to try it on the stove.
Olivia
Good recipe! I also added celery and some beans.