Mexican Beef Stew

This is a great Mexican Beef Stew that will be loved by the entire family. Even the kiddies will be happy. This recipe is very similar to Green Chili Stew with the addition of potatoes.

Mexican Beef Stew Recipe

1 tablespoon vegetable oil
2 pounds cubed beef chuck
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 1/2 cups beef broth
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic salt
1 teaspoon ground cumin
Salt to taste
Ground black pepper to taste
2 large potatoes, peeled and cubed

In a large pot over medium heat, heat the oil and brown the cubed beef chuck and the onions until the onions are translucent. This will take about 5 minutes.

Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.

Bring the beef chuck mixture to a boil, reduce the heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.

Stir in the cubed potatoes to the beef chuck mixture and simmer for an additional 30 minutes or until the potatoes are tender.

This Mexican stew is really more like authentic Mexican food than most of the tex/mex stuff you get.

This is a wonderful Mexican stew recipe! The heat is easily adjusted. If you want it hotter add a Serrano chile. For not so hot deduct one. It can also be cooked in a crock-pot all day on low. You'll love it.

Carne Guisada (Mexican Beef Stew)

2 tablespoons cooking oil
1 pound beef chuck in 1" cubes
1/2 (6 ounce) can tomato paste
1 (10.5 ounce) can beef broth
1/2 cup water
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
Salt to taste
2 serrano chile peppers, seeded and chopped
2 teaspoons cornstarch

Heat the oil in a large saucepan over medium high heat. Cook the beef chuck cubes until they are evenly brown. Pour off any excess fat.

Stir in the tomato paste, beef broth and water. Season with the garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce the heat, and simmer for 8 to 12 hours.

Dissolve the cornstarch in a small amount of water, and stir into the simmering stew until thickened, about 5 minutes.

I like this Mexican Stew served over plain white rice topped with a dollop of sour cream. You can garnish with snipped cilantro leaves. Warmed tortillas make a complete meal of Mexican Beef Stew.