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Mexican Beef Stew

A hearty and soul-warming stew that combines tender beef with vibrant vegetables and rich spices, perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Beef and Marinade
  • 2 lbs beef cut into bite-sized pieces
  • 1 tbsp olive oil For browning the beef
Vegetables
  • 2 jalapeños, finely diced
  • 1 red onion, finely diced
  • 2 cloves crushed garlic
  • 1 yellow pepper, chopped into small pieces
  • 2 cups cubed butternut squash
  • 1 can black beans (optional) Can be omitted or substituted with other beans
  • 1/2 cup fresh cilantro For garnish
Liquids and Spices
  • 3 cups beef broth
  • 28 fl oz canned tomatoes
  • 1 tbsp cumin
  • 1/2 tbsp smoked paprika
  • 1/2 tbsp coriander
  • 1 tsp chili powder
  • 1/2 tsp salt

Method
 

Preparation
  1. Heat the olive oil in a large pot over high heat.
  2. Add the bite-sized beef pieces and cook for approximately 6 minutes until browned on all sides.
Cooking
  1. Remove the beef from the pot and set aside. Lower the heat to medium.
  2. Add the finely diced jalapeños, red onion, and crushed garlic. Sauté until fragrant and onions are translucent, about 5-7 minutes.
  3. Add the chopped yellow pepper back into the pot with the browned beef.
  4. Pour in the beef broth and canned tomatoes, stirring well to combine.
  5. Stir in the cumin, smoked paprika, coriander, chili powder, and salt. Cover and simmer for 1 hour.
  6. After 1 hour, add the cubed butternut squash and the black beans if using.
  7. Cover and simmer for an additional 30 minutes until the squash is tender and beef is melt-in-your-mouth tender.
  8. Just before serving, stir through the chopped cilantro.

Notes

Consider marinating the beef overnight with spices for enhanced flavor. If a thicker stew is desired, add 1 tablespoon of cornstarch mixed with cold water during the simmering phase.