Mexican beef stew recipe

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I decided several weeks ago that I was going to dedicate one week to preparing Mexican meals for Cinco de Mayo.  Not only do I like to challenge myself in the kitchen, but more so I like to do things that take me away from my Asian roots.  It makes me feel like I’m moving out of my comfort zone, which can be a good thing towards personal development.  I’ll admit that I’m not incredibly familiar with Mexican food, nor can I recall the last time I went dining at a Mexican restaurant.  I’m not intimidated by Mexican food or Mexican culture; it’s just something I haven’t experienced too often.  After all, the only solid connection I have is that I do speak Spanish.

This month came fast after a busy April, and I didn’t want to miss my opportunity to create at least a couple recipes for Cinco de Mayo.  Last week I made Mexican churros.  This time, I wanted to do something that challenged me a little rather than defaulting to tacos or burritos.  That was when I remembered hearing about Mexican beef stew, where the secret weapon is chocolate.  It’s truly a brilliant culinary idea, and also one of the few dishes where you can see beef and chocolate listed together on the ingredients.  How irresistible is that?

Some like it hot, some like it not.  At the risk of disappointing over half of my readers, I must admit that I don’t like spicy foods because I don’t enjoy the heat.  But I still appreciate chili peppers as a fine ingredient, and I have cooked with them before to entertain some insatiable appetites for spicy foods.

Now I will offer an accommodation of different preferences here:  If you like it spicy, you can add my suggested combination of chilies to make it resemble the great Mexican celebration dish “Mole”, which is known for its combination of chilies and chocolate.

I was proud of myself for creating a dish that was so different in flavor from my mainstream recipes.  I truly do enjoy catering to a wider audience.  I have to say that I didn’t know I liked Mexican beef stew until now!  Colorful and richly flavored, this stew is somewhat time consuming, but well worth the effort.

mexican beef stew slow cooker

Grocery list

3 red bell peppers, seeded and chopped into strips
how to make beef stew
2 large hot house tomatoes
easy beef stew recipe
1 large onion, trimmed, peeled, and quartered
75 g Callebaut dark chocolate, coarsely chopped
3 garlic cloves
3 1/2 tbsp red wine vinegar
3 tbsp vegetable oil
2 lbs lean braising steak, diced
beef for mexican stew
1 1/2 cups beef bouillon stock
6 cloves
2 cinnamon sticks
4 medium carrots, peeled and chopped
2 russet potatoes, peeled and diced
Salt and pepper to taste
1 tbsp chopped fresh cilantro, to garnish

 Optional ingredients to make it spicy

3 mulato chilies
3 mild ancho chilies
5 New Mexican chilies
1/8 tsp cumin
1/8 tsp coriander

 

Preheat the oven to 475oF with a rack in the middle.

Arrange the red bell peppers on a heavy baking sheet lined with aluminum foil.  Bake in the preheated oven for 20 minutes, or until the skins have blackened and are beginning to blister.  Remove from the oven and set aside.

ingredients for beef stew  red peppers for mexican beef stew

Cut a cross in the skin on the bottom of the tomatoes.  Put them in a saucier, cover them with boiling water and let stand for 1 minute.

cut tomatoes for mexican beef stew  tomatoes for mole recipe

Remove the tomatoes from the water, then peel them.  Remove the seeds by scooping them out with a spoon.

peeling tomatoes  preparing tomatoes for stew

Dice the tomatoes, and put them into a food processor.  When the red peppers are cool enough to handle, chop them and add them to the food processor with the tomatoes.  Add the onion, dark chocolate, garlic, and vinegar.  Process the ingredients to form a paste.

making salsa for mexican beef stew  homemade salsa for stew

Heat the oil in a Dutch oven or a flameproof casserole.  Add the diced steak, working in batches if necessary, and cook over medium heat until browned on all sides.  Season to taste with salt and pepper.

beef stew slow cooker

Add the tomato-chocolate mixture and the beef bouillon.  Stir in the cloves and the cinnamon sticks.

simmering salsa for mole

Bring to a boil over medium-high heat, uncovered.  Reduce the heat to low, cover, and simmer for 1 1/4 hours.  Enjoy the wonderful aroma of the stew as it fills your kitchen.

Add the carrots and potatoes, stir well and simmer for another 30 minutes.  Remove and discard the cinnamon.  Taste and adjust the seasoning if necessary.

Garnish with the fresh cilantro and serve immediately with cooked green vegetables or over a bed of rice.

mexican beef stew recipes  mexican beef stew recipe

     

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  5. Balsamic steak with radicchio
6 Responses to Mexican beef stew recipe
  1. Mae
    May 5, 2012 | 12:22 am

    Wow this looks yummy! I think I will give it a try. My husband is a huge Mexican food fan, whereas I don’t find myself craving it. This will be a fine compromise:)

    • Dr. Grace
      May 5, 2012 | 3:59 pm

      I always think it’s a great idea to cook for loved ones! I’m sure he’ll love anything that you make!

  2. Jeff Blackwell
    May 5, 2012 | 9:37 am

    What food processor do you use? Thanks.

    • Dr. Grace
      May 5, 2012 | 3:59 pm

      I have the Cuisinart food processor. If yours is too small to fit everything, you can work in batches too. I hope this helps!

  3. Autism United
    May 9, 2012 | 9:58 am

    My family loved your mexican stew, was very tasty. A keeper recipe!

    • Dr. Grace
      May 9, 2012 | 11:46 pm

      Glad you liked it! I’m sure you family loves anything you cook. :)

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