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Mexican Beef Stew

world.chef's picture
The mexican beef stew is a peppy and spicy stew that I prepare whenver we crave for a little mexican flavor for our dinner table without sweating it out in the kitchen. Cooked in a dutch oven, the mexican beef stew is prepared along with vegetables and flavored with garlic and the heat of chipotle chilies.
  Stew beef 2 Pound, cut in to 2 inch chunks
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Green pepper 1 , cut into strips
  Canned tomato sauce 1 Cup (16 tbs)
  Canned chipotle chili 1 , finely chopped
  Vinegar 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Oregano 1 Teaspoon
  Cubed pared potatoes 3 Cup (48 tbs)
  Carrots 5 , pared and cut into strips
  Beef stock/Water / beef bouillon cube 1 Cup (16 tbs)
  Flour 2 Tablespoon

Put meat into a dutch oven or large kettle.
Add onion, garlic, green pepper, tomato sauce, chili, vinegar, salt, and oregano.
Cover and bring to boiling; reduce heat and simmer 2 1/2 hours, stirring occasionally.
Add potatoes and carrots to meat mixture.
If more liquid seems needed, add up to 1 cup beef stock.
Cover and cook about 30 minutes, or until meat and vegetables are tender.
Sprinkle'flour over stew and stir in; continue to cook until sauce is thickened.

Recipe Summary

Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1969 Calories from Fat 426

% Daily Value*

Total Fat 51 g78.6%

Saturated Fat 20.7 g103.3%

Trans Fat 0 g

Cholesterol 480 mg160%

Sodium 7036.6 mg293.2%

Total Carbohydrates 171 g57%

Dietary Fiber 29.6 g118.4%

Sugars 43.7 g

Protein 193 g386.6%

Vitamin A 1086.9% Vitamin C 318.4%

Calcium 33.4% Iron 94.4%

*Based on a 2000 Calorie diet


Mexican Beef Stew Recipe