Description
A bold and hearty Mexican stew featuring tender chunks of beef simmered in a richly spiced tomato and chile sauce, served atop fluffy white rice for a satisfying and soul-warming meal.
Ingredients
Units
Scale
Beef Stew:
- 2 lbs beef chuck or stew meat, cubed
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 3 cups beef broth
- 2–3 dried chiles (e.g., ancho or guajillo), or 2-3 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
Rice:
- 2 cups white rice
- Water (per package instructions)
Instructions
- Prepare Chiles: Remove stems and seeds, soak in hot water for 15–20 minutes, then blend into a smooth puree.
- Season Beef: Season beef with salt and pepper.
- Brown Beef: Heat oil in a large pot over medium-high heat. Brown beef in batches and set aside.
- Sauté Onion and Garlic: In the same pot, sauté onion and garlic until softened, about 5 minutes.
- Add Ingredients: Add chile puree (or chili powder), diced tomatoes, tomato sauce, beef broth, cumin, oregano, and bay leaves. Stir well.
- Simmer: Return browned beef to the pot. Bring to a simmer, cover, and reduce heat to low. Simmer for 90–120 minutes until the beef is fork-tender. Stir occasionally.
- Cook Rice: Meanwhile, cook rice according to package directions.
- Serve: Discard bay leaves. Serve stew over a bed of warm rice. Garnish with fresh cilantro and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 480 kcal