Slow-Simmered Mexican Red Chile Beef Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chunks of beef slowly simmered in a rich, smoky red chile sauce infused with traditional Mexican spices. This mexican-inspired beef ready in about 220 minutes pairs beef chuck, cubed, dried ancho chiles, stemmed and seeded, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 40 min Cook: 180 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 4 dried guajillo chiles and 2 dried ancho chiles over medium heat in a dry skillet for 1-2 minutes until fragrant, then soak them in 2 cups hot water for 20 minutes until softened.
  2. Step 2: Blend the soaked chiles with 1 minced garlic clove and 1 cup beef broth until smooth; set aside.
  3. Step 3: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Season 2 lbs cubed beef chuck with 1 1/2 tsp salt and 1 tsp black pepper, then brown in batches for 4-5 minutes per side until deeply caramelized. Remove and set aside.
  4. Step 4: In the same pot, sauté 1 large chopped yellow onion and remaining 3 minced garlic cloves for 4-5 minutes until translucent and aromatic.
  5. Step 5: Return the beef to the pot, add the chile sauce, 3 cups beef broth, 1 tsp cumin powder, and 1 tsp dried oregano. Stir well.
  6. Step 6: Bring to a boil, then reduce heat to low, cover, and simmer for 2 1/2 to 3 hours until the beef is fork-tender.
  7. Step 7: Mix 1 tbsp cornstarch with 2 tbsp cold water until smooth, then stir into the stew and cook for 5 more minutes to thicken the sauce before serving.

Frequently asked questions

How long does Slow-Simmered Mexican Red Chile Beef Stew take to make?

Total time is about 220 minutes (40 min prep + 180 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 Slow-Simmered Mexican Red Chile 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 beef chuck, cubed from drying out.

Can I substitute ingredients in Slow-Simmered Mexican Red Chile 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 Slow-Simmered Mexican Red Chile 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 Slow-Simmered Mexican Red Chile Beef Stew?

Mexican beef 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.

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