Slow Simmered Mexican Red Chile Beef Stew

By AislePrompt Test Kitchen · 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.

★ 4.5 (10 ratings) 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.

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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