Slow Simmered Mexican Red Chile Beef Stew

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A richly spiced beef stew slow-cooked in a vibrant red chile sauce, perfect for a comforting meal inspired by traditional Mexican flavors. This Mexican-inspired beef recipe, ready in about 180 minutes, pairs beef chuck, cut into 1-inch cubes, dried ancho chiles, stemmed and seeded, vegetable oil 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

• 2 lbs beef chuck, cut into 1-inch cubes
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 tbsp vegetable oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 4 cups beef broth
• 1 tsp cumin powder
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

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Instructions

1. Step 1: Toast 4 dried guajillo chiles and 2 dried ancho chiles in a dry skillet over medium heat for 2 minutes until fragrant but not burnt, then soak in 2 cups hot water for 20 minutes until softened.
2. Step 2: Blend the softened chiles with 1 cup beef broth until smooth, set aside the chile sauce.
3. Step 3: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for about 6-8 minutes.
4. Step 4: Add 1 medium diced yellow onion and 4 minced garlic cloves to the beef, sautéing for 3-4 minutes until softened and fragrant.
5. Step 5: Pour in the chile sauce and remaining 3 cups beef broth, then stir in 1 tsp cumin powder, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 to 2 1/2 hours until beef is tender and the sauce thickens.
7. Step 7: Stir in 1/4 cup chopped fresh cilantro before serving. Serve with lime wedges for squeezing over the stew.