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Mexican Beef Stew

Grass fed beef short ribs simmered in a beautiful blend of Mexican spices, chiles, onions and garlic to create a delicious stew.
Prep Time 10 minutes
Cook Time 2 hours
Course Main Course
Servings 6

Ingredients
  

  • 1 large onion-loosely chopped
  • 1 Anaheim green pepper- seeded and loosely chopped any hot green pepper can be used
  • 1 jalapeƱo- sliced with seeds
  • 6 cloves garlic- minced
  • 4 large tomatoes- loosely chopped
  • 3 bay leaves
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 2 tsp salt/pepper
  • 4 cups beef broth
  • 2 Ibs beef short ribs
  • 2 Ibs beef stew meat
  • 2 tbsp olive oil
  • 1 tbsp flour/flour substitute
  • 1 tbsp hot water
  • 1/4 cup cilantro-chopped

Instructions
 

  • Season the beef short ribs and stew meat with salt and pepper. Heat a large stock pot over medium heat and add olive oil. When oil is hot add your meat to the pot and brown both sides. About two minutes on each side.
  • When meat is brown add your chiles, onions, garlic, and all of your spices. Saute for a few minutes until the onions start to soften. Next, add your tomatoes and bay leaves to the pot and saute for another minute or two. When this is done you will add your beef stock. Bring the mixture to a boil and then cover with a lid and reduce heat to medium/low. Let the mixture simmer for two hours.
  • When two hours is up remove the lid and taste a piece of meat with sauce to make sure its tender and seasoned well. Add salt/pepper if the sauce needs it.
  • Remove the meat from your pot and place on a plate. Set aside until ready to use. Next, mix your water and flour in a small bowl to form a paste. Add this paste (roux) to your sauce, stirring constantly as you combine the mixture. Stirring will help ensure that lumps dont form. Bring the mixture back to a boil and let it thicken. Once sauce has thickened reduce heat to low and remove bay leaves from the pot.
  • This step is optional.
    Using a hand blender, blend the mixture to create a smooth sauce.
  • Add your meat back into the pot and stir to combine with the sauce. Place the stew in a large serving platter and garnish with chopped cilantro.