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This Mexican Beef Stew is a twist on a classic stew recipe. It’s hearty, comforting, and filled with vegetables and tender beef.
beef stew the Mexican way
Mexican beef stew couldn’t be easier to make!
If you can cut some vegetables into chunks and open a few cans, you can make this meal. I love meals like this that don’t require too much thinking! Especially for those super busy nights when everything is going on.
This spanish beef stew uses similar ingredients found in regular Beef Stew only with a new twist. I left out the celery because it didn’t quite please our tastebuds, and added a can of beans and taco seasoning. Oh, and I used Rotel instead of regular diced tomatoes.
We love soups and stews, and this mexican beef soup is a tasty twist on a classic!
Mexican Stew Recipe
Most of the ingredients for mexican beef stew are exactly the same as a classic recipe, with a few exceptions.
- beef – I like to use a chuck roast and cut it into bite-sized pieces but stew meat is also a great option.
- carrots, potatoes, onion
- Rotel or diced tomatoes with green chiles
- beef broth – Use lower sodium so you can control the amount of salt you can also use beef stock/bone broth.
- black beans
- quick cooking tapioca – This is what thickens the stew as it cooks. Don’t worry, it dissolves as it cooks and you won’t even know it’s there.
- Taco Seasoning – Make your own or buy a package.
PREP. Preheat the oven to 275°F.
COOK + SERVE! 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.
Beans. Use other beans if preferred.
Vegetables. Try not to cut the vegetables into small chunks or they may get too mushy. Cut all the vegetables about the same size so they cook at the same rate. I don’t recommend using baby carrots in this recipe.
Beef stew meat. When cooking stew, skip the tender and more expensive cuts of meat. Opt for less expensive chuck roast or stew meat as they can withstand the long period of simmering.
Because stew meat is tough, it needs to simmer for a long period of time to become tender. However, keep in mind if it cooks for too long it will begin to fall apart which is great for shredded BBQ, but not for a stew.
Make your own Taco Seasoning using chili powder, garlic salt, onion powder, red pepper flakes, oregano, paprika, ground cumin, salt, and black pepper. The wonderful aspect of making your own seasoning is that it can increase any flavors that you would like to be more prevalent.
Garnish the stew with fresh cilantro or parsley, lime wedges, shredded cheese, and a dollop of sour cream.
Searing the beef. This recipe doesn’t require searing the beef in a skillet, but if you have the time it is worth it for the extra flavor.
- Heat the skillet over high heat and add a little olive oil.
- Place the beef cubes in the hot pan and cook them for a few minutes until a nice all-over crust forms.
- It is important that the pan be very hot to only cook the outside of the beef, not the inside.
Cooking pot. Many stews are cooked on the stovetop, but this Mexican Stew is cooked slowly in the oven. It is important to have a cooking pot with a lid that can safely be put into the oven. If you have a cast iron skillet with a lid or a dutch oven those would be ideal.
Cook on the stovetop. To cook the stew on the stovetop, bring it to a boil and then reduce the heat to a simmer. Cook for about 2 hours or until the beef is tender.
Slow cooker directions. 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.
Make ahead of time. 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 leftover Mexican Beef Stew recipe in individual airtight containers. It will keep in the fridge for 3-4 days.
Low and slow is the key! In the oven you can keep it in there for up to 4 hours at 275 and in a slow cooker you can let it be for 7-8 hours on LOW.
Bottom round roast, round tip roast, or even brisket are great options. You just want to make sure you pick a cut that can withstand longer cooking times.
Since it’s a thicker soup, we’ve been known to ditch the spoons and use Tortillas instead to scoop up the delicious chunks of meat and veggies!
For more Mexican-style soups, try:
- Taco Soup
- Mexican Chicken and Corn Soup
- Tortilla Soup
- White Chicken Chili
- Mexican Soup
- Caldo De Pollo
Mexican Beef Stew Recipe
- 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 (10oz) cans diced tomatoes with green chiles
- 1 cup beef broth
- 1 (15oz) can black beans, rinsed and drained
- 2 tablespoons quick cooking tapioca
- 1 package taco seasoning
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.