Mexican Beef Stew is one of our favorite dinners to make when we want something filling and flavorful, but we don’t want to babysit the stove. You toss everything into one big pot, pop it in the oven, and a few hours later you’ve got tender beef, chunky potatoes and carrots, and a broth that tastes like taco night in the best way.
We also love that this soup easy to stretch and customize, add extra veggies, top bowls with sour cream or shredded cheese, and you’ve got a dinner that everyone actually looks forward to (and the leftovers are even better).
If you love hearty soups and stews, try our Classic Beef Stew, Taco Soup and Chicken Tortilla Soup.
Why you’ll love it + Why it works:
- Easy One Pot Meal: Everything cooks together in one pot for simple cleanup.
- Hearty and Filling: Packed with beef, potatoes, carrots, and beans.
- Tender Beef: Slow baking makes the beef soft and flavorful.
- Even Cooking: Large veggie pieces hold their texture during the long cook time.
Mexican Stew Ingredients
- Stew meat (2 pounds): Becomes tender and flavorful after slow cooking. I like to use a chuck roast and cut it into bite-sized pieces but stew meat is also a great option.
- Onion (1 small): Adds savory flavor to the broth.
- Carrots (4 large): Adds sweetness and texture.
- Potatoes (1 pound): Makes the stew hearty and filling.
- Diced tomatoes with green chiles (2 cans): Adds flavor, acidity, and a little heat.
- Beef broth (1 cup): Creates a rich base for the stew.
- Black beans (1 can): Adds extra texture and protein.
- Quick cooking tapioca (2 tablespoons): Thickens the stew as it cooks.
- Taco seasoning (1 packet): Adds bold Mexican-inspired flavor with minimal effort. Make your own or buy a package.
How to Make Mexican Beef Stew
PREP. Preheat the oven to 275°F.
COOK + SERVE! Place all the ingredients in a large oven-safe pot and mix to combine. Place the lid on top and bake for 4 hours. Remove the pot from the oven and serve.
Top with cheese, cilantro, tortilla strips, chopped avocado or sour cream for extra flavor.
Kristyn’s Recipe Tips
- Cut veggies into large pieces so they do not get mushy.
- Use chuck roast if you prefer cutting your own stew meat. Use tougher cuts like chuck, round roast, or brisket for the best results.
- Cook low and slow for tender meat, oven at 275°F up to 4 hours, or slow cooker 7 to 8 hours on low.
- Sear the beef in a hot pan if you want extra flavor. Use a Dutch oven or oven-safe pot with a lid.
- You can also simmer on the stovetop for about 2 hours.
Mexican Beef Stew Recipe
Video
Ingredients
- 2 pounds stew meat (or cut a chuck roast into bite-sized pieces)
- 1 small onion, large dice
- 4 large carrots, peeled and cut into large chunks
- 1 pound potatoes, washed and peeled and cut into large chunks
- 2 (10-ounce) cans diced tomatoes with green chiles
- 1 cup beef broth
- 1 (15-ounce) can black beans, rinsed and drained
- 2 tablespoons quick cooking tapioca
- 1 packet taco seasoning
Instructions
- Preheat the oven to 275°F.
- Place all the ingredients in a large oven-safe pot and mix to combine. Place lid on top and bake for 4 hours.
- Remove pot from oven and serve. Top with cheese, cilantro, tortilla strips, chopped avocado or sour cream for extra flavor.
Notes
- Cut veggies into large pieces so they do not get mushy.
- Use chuck roast if you prefer cutting your own stew meat. Use tougher cuts like chuck, round roast, or brisket for the best results.
- Cook low and slow for tender meat, oven at 275°F up to 4 hours, or slow cooker 7 to 8 hours on low.
- Sear the beef in a hot pan if you want extra flavor. Use a Dutch oven or oven-safe pot with a lid.
- You can also simmer on the stovetop for about 2 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Mexican Stew is great to make a meal ahead of time or simply freeze leftovers. Place completely cooled Mexican beef stew in a freezer-safe airtight container and freeze for up to 4-6 months.
Thaw overnight in the refrigerator and reheat as needed. I like to reheat it on the stovetop, but you can also reheat it in the microwave.
Store leftovers in individual airtight containers. It will keep in the fridge for 3-4 days.
More Like This
Mexican Soups
Taco Soup
20 mins
Caldo de Pollo Recipe
1 hr 10 mins
Chicken Tortilla Soup
3 hrs 10 mins
Mexican Soup
50 mins
Can I make this on the stove top??
Can I make this in a crockpot?.
yes! Place ingredients in a 6 quart or larger slow cooker and cook on LOW for 7-8 hours. I don’t recommend cooking on high. Low and slow is best for tougher cuts of beef so it’s nice and tender.
Not good at all, Had to throw the whole thing out no one in my family liked it. Meat was chewy, Carrots were still hard and the flavor was bland.
Must have been the cook, not the recipe 😆