Mexican Slow-Cooked Beef Stew
A rich, spiced beef stew simmered with tomatoes, beans, and aromatic spices for a hearty meal. This mexican-inspired one pot ready in about 140 minutes pairs cubed beef chuck, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cubed beef chuck
- 1 medium, diced onion
- 3 cloves, minced garlic
- 4 medium, diced tomatoes
- 1 can (15 oz), drained kidney beans
- 1 tbsp chili powder
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 diced onion and 3 minced garlic cloves, sauté for 5 minutes until golden and fragrant.
- Step 2: Add 1.5 lbs cubed beef chuck, 1 tsp salt, and 1/2 tsp black pepper. Brown the beef in batches for 5-7 minutes per batch until evenly seared.
- Step 3: Stir in 4 diced tomatoes, 1 tbsp chili powder, 1 tsp ground cumin, and 1 tsp salt. Cook for 5 minutes, stirring occasionally, until the tomatoes break down.
- Step 4: Add 1 can drained kidney beans, 1 cup water, and 1 tsp black pepper. Bring to a boil, then reduce to a simmer. Cook for 1.5-2 hours until the beef is tender and the flavors meld.
- Step 5: Serve hot, garnished with fresh cilantro or avocado slices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican Slow-Cooked Beef Stew take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mexican Slow-Cooked Beef Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed beef chuck from drying out.
Can I substitute ingredients in Mexican Slow-Cooked Beef Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mexican Slow-Cooked Beef Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mexican Slow-Cooked Beef Stew?
Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
