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Mexican Beef & Vegetable Stew

Mexican Beef & Vegetable Stew

Tender beef, sweet corn, potatoes, and veggies simmered in a rich chile-tomato broth. Pure comfort food!
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Simmering Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Beef Stew
  • 680 g beef stew meat
  • 960 ml beef broth
  • 1 can diced tomatoes
  • 2 potatoes chopped
  • 2 carrots sliced
  • 1 zucchini chopped
  • 2 cobs corn cut into pieces
  • 0.5 onion
  • 3 cloves garlic
  • 2 dried red chiles
  • 1 tsp salt or to taste
  • 0.5 tsp pepper or to taste
  • 1 tsp cumin
  • 1 bunch fresh cilantro for garnish
  • 1 lime cut into wedges for serving

Equipment

  • Large Pot

Method
 

  1. Brown beef in a little oil.
  2. Add onion, garlic, tomatoes, broth, chiles, and seasonings.
  3. Cover and simmer for 1½ hours.
  4. Add potatoes, carrots, zucchini, and corn; cook for 25–30 minutes more.
  5. Garnish with cilantro and serve with lime wedges.

Notes

For a spicier stew, add more chiles. Serve with warm tortillas on the side for a complete meal.