Mexican Beef Stew
Servings 8
Equipment
- Dutch oven
- Baking Sheet
Ingredients
Stew:
- 1 tbsp olive oil
- 1 lb of chuck or round roast diced into chunks, excess fat removed
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp coriander
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp oregano
- Sea salt and freshly cracked black pepper to taste
- 1 yellow onion cut into large chunks
- 5-6 cloves of garlic chopped
- 1 (7-oz) can of whole green chiles, diced
- 1 (15-oz) can of diced tomatoes
- 6 cups of beef broth
- 1 bay leaf
- 1 (15-oz) can of black beans, drained and rinsed
- 1 cup of frozen corn thawed
- 2 tbsp fresh cilantro chopped
Toppings:
- 4 corn tortillas
- Cotija cheese grated
- Cilantro chopped
- Avocado diced
- Hot Sauce
Instructions
- Preheat the oven to 275 degrees.
- Prepare the stew by heating olive oil in a Dutch Oven over medium heat. Once it's hot, add the diced beef and seasonings, then brown for 2 minutes.
- Add the onion, garlic, green chiles, and cook, stirring often, for 3-4 minutes.
- Add the tomatoes, beef broth, and bay leaf, then stir and cover with a lid.
- Place in the oven to slow-simmer for 4-5 hours.
- Finish the Mexican beef stew by removing the Dutch oven from the oven and placing it on the stovetop over medium heat.
- Add the beans, cilantro, and corn, and taste and re-season if needed. Simmer for 5 minutes. Side Note: If you want it thicker, add a slurry of cornstarch and a little bit of cold beef broth mixed well, and add to the stew when boiling–it will thicken up.
- Meanwhile, make the crispy strips by preheating the oven to 350 degrees.
- Take a few corn tortillas and spray them with olive oil cooking spray on both sides.
- Cut into small strips and place on a baking sheet. Season with salt and pepper if you like.
- Bake, flipping halfway through cooking, until golden brown on both sides, about 5-7 minutes.
- Serve the soup topped with crispy tortilla strips, a little cotija cheese, and cilantro. Enjoy.