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Some recipes are fun projects, and some are just there to get dinner on the table with as little fuss as possible. This Mexican Beef Stew falls into that second category for me. It uses basic, affordable ingredients, leans hard on jarred salsa and canned tomatoes, and still delivers a ton of flavor. When I’m trying to keep the grocery bill low and everyone full, this is one of those easy wins I come back to.
I first tried a version of this while traveling in northern Mexico, where long-simmered beef in a tomato-chile base is pretty standard home cooking. What stood out wasn’t a long list of ingredients, but how much depth they pulled from just beef, chiles, onions, and time. Back in my own kitchen, I adapted it into something that works on a busy weeknight: one pot, straightforward steps, and everything available at a regular supermarket.
If you’ve got a pack of beef stew meat, a couple of onions, and some potatoes, you’re already most of the way there. The rest is pantry stuff: canned tomatoes with green chilies, a red tomato salsa, salsa verde, and a bit of broth. You don’t need a dozen spices; cumin, salt, and pepper are enough because the salsas are already loaded with flavor. That’s the whole idea here: let those products do the heavy lifting so you don’t have to.
This Mexican Beef Stew is especially handy when you’re feeding a crowd or planning leftovers. It stretches a pound and a half of potatoes and two and a half pounds of beef into about eight solid portions, and it reheats well for lunches. Scoop it into bowls, serve with warm tortillas and lime wedges, and you’ve got something that feels like a cozy restaurant meal without a pile of dishes or a complicated prep list. If you like the idea of bold, Mexican-inspired flavor with minimal effort, this one’s worth adding to your regular rotation.
Mexican Beef Stew: A Must-Try
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Gathering Your Ingredients
- 2 tablespoons olive oil
- 2 ½ pounds beef stew meat
- 2 medium onions, roughly diced
- 2 cloves garlic, minced
- 20 ounces diced tomatoes with green chilies (such as Rotel)
- 1 cup tomato salsa
- 1 ½ cups salsa verde
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cumin
- 1 ½ pounds potatoes, peeled and diced
- Tortillas and lime wedges, for serving
Step-by-Step to a Comforting Classic
- Set a large saucepan or Dutch oven over medium-high heat and add the olive oil. Give it a minute or two to heat so the beef will sizzle on contact rather than stew right away.
- Add the beef stew meat, diced onions, and minced garlic to the pot. Cook, stirring often, until the beef is nicely browned on most sides and the onions are soft and translucent. Scrape up any browned bits from the bottom; that’s where a lot of flavor comes from.
- Pour in the diced tomatoes with green chilies, tomato salsa, salsa verde, and chicken broth. Add the salt, pepper, and cumin. Stir everything together until the beef is coated and the liquids are evenly mixed.
- Turn the heat up just until the mixture comes to a steady boil. As soon as it’s boiling, reduce the heat to low so the stew settles into a gentle simmer.
- Cover the pot tightly with a lid and let the stew cook on low for about 1½ hours, or until the beef is very tender. Check once or twice to make sure it’s gently bubbling and not boiling hard; adjust the heat if needed.
- Stir in the peeled and diced potatoes, making sure they’re mostly submerged in the liquid. If things look a little thick, you can add a splash more broth or water so nothing sticks.
- Continue simmering, covered, for another 30 minutes, or until the potatoes are cooked through and soft when pierced with a fork and the stew has thickened slightly.
- Taste and adjust seasoning with more salt or pepper if needed. Ladle the Mexican Beef Stew into bowls and serve hot with warm tortillas and lime wedges on the side for squeezing over the top.
Best Beef Cuts to Use
For this Mexican Beef Stew, you don’t need expensive cuts. In fact, the cheaper, tougher ones usually taste better after a long simmer. Classic “stew meat” from the store is often a mix, but if you’re choosing yourself, look for chuck roast, shoulder, or bottom round. These cuts have enough connective tissue and fat to break down and turn tender and flavorful over the 2-hour cook time. Avoid lean cuts like sirloin or tenderloin; they’re pricier and can turn dry or chewy in stews. If you’re on a budget, grab whatever is labeled “beef for stew,” trim any huge fatty chunks, and cut the pieces into similar sizes so they cook evenly.
Choosing Your Salsas
The salsas are doing most of the flavor work here, so pick ones you actually like with chips. A basic tomato salsa adds body and a mild kick, while salsa verde brings tang and brightness from tomatillos and green chiles. If you prefer a smoother stew, choose salsas without big chunks; for more texture, go chunky. Heat level is totally up to you—mild keeps it family-friendly, medium adds a gentle burn, and you can always swirl in a hotter salsa at the end for the spice lovers. Store brands are fine; just check labels and avoid anything overly sweetened so you don’t end up with a strange, sugary stew.
Easy Spice and Heat Swaps
This recipe stays simple on purpose, but you can tweak it without overcomplicating things. If you like a smokier flavor, add ½ teaspoon of smoked paprika or a pinch of chipotle powder with the cumin. For more heat, a chopped jalapeño or a teaspoon of crushed red pepper can go in with the onions and garlic. If you’re serving spice-sensitive kids, keep the base mild and offer hot sauce or a spicier salsa at the table. You can also add 1 teaspoon of dried oregano or a bay leaf while it simmers for a slightly deeper, more traditional stew flavor—just remember to pull the bay leaf out before serving.
Recipe Help: Frequently Asked Questions
Can I make this Mexican Beef Stew in a slow cooker?
Yes, this Mexican Beef Stew works well in a slow cooker with a small adjustment. Brown the beef, onions, and garlic on the stove first for the best flavor, then transfer everything to the slow cooker. Add all remaining ingredients, including the potatoes, and cook on low for 7–8 hours or high for 4–5 hours, until the beef and potatoes are tender. If the stew seems too thin at the end, remove the lid and cook on high for another 20–30 minutes to let it reduce slightly.
How can I reduce the sodium without losing flavor?
The sodium in this stew mainly comes from the canned tomatoes, salsas, and broth. To cut it back, choose low-sodium or no-salt-added versions of broth and tomatoes, and taste your salsas—some brands are much saltier than others. You can also reduce the added salt to ½ teaspoon at first, then adjust at the end. To keep flavor strong, lean on acid and spices: an extra squeeze of lime, a bit more cumin, or a pinch of smoked paprika will lift the taste without adding more salt.
What’s the best way to store and reheat leftovers?
Let the stew cool until it’s just warm, then transfer it to airtight containers and refrigerate for up to 4 days. It will thicken slightly as it chills, which is normal. For reheating, a saucepan over medium-low heat works best; add a splash of water or broth if it’s too thick and stir occasionally to prevent sticking. You can also reheat individual portions in the microwave, covered, in 1-minute bursts, stirring between each, until hot all the way through.
Can I freeze this stew, and will the potatoes hold up?
You can freeze this Mexican Beef Stew, but potatoes can change texture a bit. They may become softer and slightly grainy after thawing, though they’re still perfectly safe to eat. To freeze, cool the stew completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove. If you want ideal potato texture, one option is to freeze the stew without potatoes, then add freshly cooked potatoes when you reheat.
Mexican Beef Stew
Equipment
- Dutch oven or large heavy pot
Ingredients
Stew:
- 2 tablespoons olive oil
- 2 1/2 pounds beef stew meat
- 2 medium onions roughly diced
- 2 cloves garlic minced
- 20 ounces diced tomatoes with green chilies such as Rotel
- 1 cup tomato salsa
- 1 1/2 cups salsa verde
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 1/2 pounds peeled and diced potatoes
To Serve:
- tortillas warm, for serving
- lime wedges for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
- Add the beef, diced onions, and minced garlic. Cook, stirring often, until the beef is well browned and the onions have softened and turned translucent.
- Stir in the diced tomatoes with green chilies, tomato salsa, salsa verde, chicken broth, salt, black pepper, and ground cumin, mixing everything together. Do not add the potatoes yet.
- Bring the mixture up to a gentle boil, then lower the heat to maintain a steady simmer.
- Cover the pot tightly and let the stew simmer over low heat for about 1 1/2 hours, or until the beef is tender and easily pierced with a fork.
- Add the peeled, diced potatoes to the pot and stir to combine them with the stew liquid.
- Continue simmering for another 25–35 minutes, or until the potatoes are fork-tender and the stew has thickened to your liking.
- Taste and adjust seasoning if necessary. Serve the stew hot with warm tortillas and lime wedges on the side.
