Mexican Spicy Beef Stew Recipe

Name: Mexican Spicy Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef chuck boneless; 2 cups beef stock prefer veal stock if possible; 1 tablespoon vegetable oil; 2 tablespoons tomato paste; 2 cloves garlic peeled; 3/4 teaspoon salt; 1 each onions peeled; 2 teaspoons chili powder; 1 teaspoon cumin; 2 each green chili peppers roasted; ⅛ teaspoon black pepper; 6 each flour tortillas; 2 each tomatoes fresh

Servings: persons

2 pounds beef chuck boneless
2 cups beef stock prefer veal stock if possible
1 tablespoon vegetable oil
2 tablespoons tomato paste
2 cloves garlic peeled
3/4 teaspoon salt
1 each onions peeled
2 teaspoons chili powder
1 teaspoon cumin
2 each green chili peppers roasted
⅛ teaspoon black pepper
6 each flour tortillas
2 each tomatoes fresh

1
Note: The meat filling can be spooned onto the tortillas.
2
Trim the fat, gristle and connective tissue from the meat.
3
Fry the trimmings in a large (3-4 quart) stockpot until about 2 tablespoons (for 6 servings) of fat have been rendered.
4
Discard the trimmings.
5
Add oil to the fat in the pan.
6
Set aside.
7
Cut the meat into 1 1/2 inch cubes.
8
Set aside.
9
Mince the garlic, onion and chiles together.
10
Peel and pulp the tomatoes.
11
Add to the onion mixture.
12
Heat the fat in the stockpot.
13
Sear the meat over high heat until browned on all sides.
14
Reduce heat.
15
Add the tomato and onion mixture.
16
Add all the remaining ingredients except the tortillas.
17
Cover.
18
Simmer until the meat is tender and the liquid becomes a rich sauce (1 1/2-2 hours).
19
Adjust seasonings.
20
Serve with tortillas.

1196

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds beef chuck boneless, 2 cups beef stock prefer veal stock if possible, 1 tablespoon vegetable oil, 2 tablespoons tomato paste, and more.

Yes, Mexican Spicy Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Spicy Beef Stew

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