Mexican Beef Stew


Mexican Beef Stew

If you know me at all, you know that I am a big fan of anything Mexican!  However, going out to a Mexican restaurant is most definitely a splurge for me which is why I love making Mexican at home.  If I get the chance to put a Mexican twist on a dish, I will and this Mexican beef stew did not disappoint.  Cooking the stew “low and slow” in the oven is really what makes this stew extra tasty.  All those flavors have time to come together and the meat is so tender, it literally melts in your mouth.

The last time I made this stew I made the mistake of only using 1 lb of meat.  Well, it was soooo good that I knew if there was a next time, I would be doubling the recipe.  So here you go!  Adjust your amounts according to how spicy you like it and on how much meat you’re using.  In other words, “you do you”!!

Note:  If you do not have an ovenproof pot, you could also allow this to simmer on the stovetop over very low heat.

Ingredients:

  • 2 lbs organic (grass-fed) stew beef, cubed
  • 1-2 Tbsp coconut oil, for browning
  • salt and pepper, for seasoning beef during browning
  • ½ large yellow onion, diced
  • 4-6 cloves of garlic, minced
  • 1 large can stewed tomatoes (you could also add some salsa in with this)
  • 1 can of green chiles
  • ¼ cup beef broth
  • 1 Tbsp chili powder
  • 1½ Tbsp cumin
  • 2 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp ground pepper
  • juice of ½ lime (optional)

 

Directions:

  1. Preheat the oven to 325 degrees.
  2. Combine the chili powder, cumin, paprika, salt and pepper in a small bowl and set aside.
  3. Add the oil to a dutch oven (or oven proof pot) and heat over medium-high heat.
  4. Add the stew meat and season with salt and pepper.
  5. Reduce heat to medium and allow the meat to cook just until browned (about 3-4 minutes).  Stirring throughout.
  6. Add the onions, garlic and seasonings.  Stir and sauté for 1-2 minutes.
  7. Stir in the chiles, stewed tomatoes and beef broth.
  8. Briefly bring to a boil.  Turn heat off, cover and move to the oven.
  9. Bake for approximately 2½ hours.  Check halfway to make sure there is enough liquid.
  10. Squeeze some fresh lime juice over the top before serving.

 

** Enjoy this stew served along side a fresh salad or vegetable or served over a favorite dish such as Mexican cauliflower rice or quinoa.

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