Mexican Stew Recipe

Name: Mexican Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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,
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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
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heat,
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cover
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and simmer for 1 hour. Add tomatoes, carrots
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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.

No nutrition data on file — estimate from the ingredient list.

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 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.

Mexican Stew

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