Mexican Stewed Beef
This Mexican Beef Stew fits the bill perfectly if you want an easy and hearty winter meal. It’s great for a cozy evening at home.
Servings: 8 people
Calories: 303kcal
Cost: $24.35
Equipment
- Dutch oven
- Measuring cups and spoons
- cutting board
- chef's knife
- Liquid measuring cup
- Wooden mixing spoon
Ingredients
- 2 pounds beef stew meat
- 3 Tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 3 Tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 14 oz can diced tomatoes
- 2 cups beef broth
- 1 jalapeno minced
- 2 bell peppers diced the color of your choice
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 3 cups carrots peeled and cut into 1-inch slices
- 3 cups red potatoes cut in 1-inch cubes
- 1 cup frozen corn
- ¼ cup chopped fresh cilantro
Instructions
COOK BEEF:
- Season the beef with salt and pepper.
- In a large Dutch oven, over medium-high heat, add olive oil.
- Once the oil is hot, add the beef, garlic, and chopped onion and cook for 5 minutes to brown the cubes on each side.
- Sprinkle flour on the beef and continue cooking for 2 minutes.
MAKE THE STEW:
- Add the tomatoes, broth, jalapeno, bell peppers, spices, carrots, and potatoes.
- Bring to a boil, reduce the heat to low, and simmer for 40 minutes, stirring occasionally.
- After 40 minutes, add the corn, and continue cooking for 2 minutes.
FINISH AND SERVE:
- Remove the stew from the heat and sprinkle with fresh cilantro.
- Serve immediately.
Nutrition
Serving: 1.5cup | Calories: 303kcal | Carbohydrates: 22g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 694mg | Potassium: 955mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8325IU | Vitamin C: 39mg | Calcium: 77mg | Iron: 4mg