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A white cast iron Dutch oven filled with Mexican Dutch oven beef stew on a striped placemat.

Mexican Dutch Oven Beef Stew

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Tamara Andersen
Tender beef and vegetables in a comforting dutch oven beef stew with bold, Mexican flavors!
5 from 2 votes

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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course Soups and Stews
Cuisine Mexican
Servings 6 servings
Calories 543 kcal

Equipment

Ingredients
  

  • ½ cup masa flour - see Ingredients Notes for substitutions
  • 2 teaspoons ground cumin
  • 1 teaspoon ground chipotle powder
  • ½ teaspoon salt
  • 2 tablespoons vegetable or canola oil
  • 1.5 pounds lean, boneless beef - cubed
  • 7 ounces beer - preferably lager see Ingredients Notes in post
  • 3 cups beef broth or stock
  • 15 ounces canned, diced tomatoes
  • 2 teaspoons Mexican oregano
  • 2 bay leaves - I love fresh bay!
  • 1.5 pounds potatoes - halved or cubed
  • 4 carrots - cut in chunks
  • 2 diced roasted poblano peppers - up to 4
  • chopped cilantro - to garnish

Instructions

  • Put the flour, salt, and spices in a zip bag. Zip it and shake it well to combine. Add the beef cubes, and shake vigorously to coat the beef. Use a spider to remove the beef cubes from the flour mixture. NOTE: Reserve the flour to add later.
  • Sear the beef cubes over high heat until browned on both sides (about 5 minutes). Set aside.
  • If the pan is dry, add a drizzle of oil. Reduce the heat to medium. Add the onion, and sauté until it begins to soften.
  • Stir in the remaining flour and spice mixture, scraping the pot to loosen browned bits. Add the minced garlic. Sauté 2-3 minutes until fragrant.
  • De-glaze the pot with the beer, continuing to loosen the browned bits on the bottom of the pot.
  • Add the beef broth, canned tomatoes, bay leaves, Mexican oregano, and seared beef to the pot. Bring to a boil, reduce to a simmer, cover and cook, until the beef is tender, about 1½ hours.
  • While the beef simmers, prepare the chiles. See notes below.
  • Add the potatoes and simmer 30 minutes before adding the carrots, and green chiles. Simmer until the vegetables are tender. Add broth if the stew is dry. Season with salt and pepper to taste. Garnish with cilantro.

Notes

Green chile should be charred, peeled, stemmed, seeded, and diced. I put them on a baking sheet under the broiler until they're blistered on both sides. I then place them in a glass bowl with a tight-fitting lid to steam until cool to touch (about 10 minutes). Slip off the skins, stem, seed, and chop.
 

Nutrition

Calories: 543kcal | Carbohydrates: 37g | Protein: 27g | Fat: 16g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com