Mexican Stew Recipe

Name: Mexican Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. stew meat, cut in pieces; 2 Tbsp. vegetable oil; 1 (14 1/2 oz.) can beef broth; 1/2 c. picante sauce (mild); 1/2 medium onion, chopped; 1 pablano pepper, cut in pieces, seed removed; 1/2 tsp. salt (optional); 1/4 tsp. cumin; 1 clove garlic, finely chopped; 1 can whole tomatoes, chopped with liquid; 3 medium carrots, cut in pieces; 3 medium potatoes, cut in cubes

Servings: persons

1 lb. stew meat, cut in pieces
2 Tbsp. vegetable oil
1 (14 1/2 oz.) can beef broth
1/2 c. picante sauce (mild)
1/2 medium onion, chopped
1 pablano pepper, cut in pieces, seed removed
1/2 tsp. salt (optional)
1/4 tsp. cumin
1 clove garlic, finely chopped
1 can whole tomatoes, chopped with liquid
3 medium carrots, cut in pieces
3 medium potatoes, cut in cubes

1
In large Dutch
2
oven,
3
brown
4
meat
5
in oil.
6
Add broth, picante sauce, onion,
7
salt, cumin, garlic and pablano pepper. Bring to a boil.
8
Reduce
9
heat,
10
cover
11
and simmer for 1 hour. Add tomatoes, carrots
12
and potatoes.
13
Simmer for 25 minutes or until vegetables are
14
tender
15
or
16
transfer
17
to slow cooker and cook until vegetables
18
are tender.
19
For milder version, eliminate pablano pepper.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 lb. stew meat, cut in pieces, 2 Tbsp. vegetable oil, 1 (14 1/2 oz.) can beef broth, 1/2 c. picante sauce (mild), and more.

Yes, Mexican 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.

That's it — enjoy your meal!

Mexican Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions