Slow Simmered Mexican Red Chile Beef Stew

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

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 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.

Prep: 30 min Cook: 150 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 180 minutes (30 min prep + 150 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 vegetable oil 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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