Mexican Beef Stew (often called Carne de Res en Salsa Roja or Caldo de Res) is a hearty, flavorful dish with tender chunks of beef simmered in a rich, spiced tomato-based broth. It’s perfect for a cozy dinner and can be served with rice, tortillas, or a side of beans. Here’s a recipe to make this delicious stew:
Ingredients:
- 2 lbs beef chuck roast (cut into 1.5-inch cubes)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 large tomatoes, chopped (or 1 can of diced tomatoes)
- 2 dried ancho chiles, seeds removed (or substitute with guajillo or pasilla chiles)
- 1 dried chipotle chile (optional, for smokiness)
- 4 cups beef broth (or water with beef bouillon)
- 2 carrots, peeled and sliced into rounds
- 2 potatoes, peeled and cubed
- 2 zucchini, sliced into rounds (optional, but common)
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon lime juice (optional)
- Fresh cilantro, chopped for garnish
Instructions:
1. Prepare the Chiles:
- In a dry skillet over medium heat, toast the dried ancho and chipotle chiles for 1-2 minutes until fragrant. Don’t let them burn.
- Place the chiles in a small bowl and pour hot water over them. Let them soak for 10-15 minutes until they soften.
- Once softened, blend the chiles with the tomatoes and a little of the soaking water until smooth. Set this salsa aside.
2. Brown the Beef:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Season the beef cubes with salt and pepper, and brown them in batches in the hot oil. Brown the meat on all sides for about 5-7 minutes. Remove the beef and set it aside.
3. Sauté the Onions and Garlic:
- In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
4. Combine Ingredients:
- Return the browned beef to the pot. Add the blended chile-tomato salsa, beef broth, cumin, oregano, and bay leaf.
- Stir to combine, bring it to a boil, then reduce the heat to low. Cover and simmer for 1.5-2 hours, or until the beef is tender.
5. Add Vegetables:
- Add the carrots, potatoes, and zucchini (if using) to the pot and stir. Continue to cook, covered, for another 30-45 minutes until the vegetables are tender and the beef is fully cooked.
6. Adjust Seasoning:
- Taste the stew and adjust seasoning with more salt, pepper, or cumin if necessary. For an extra kick of flavor, add lime juice just before serving.
7. Serve:
- Ladle the stew into bowls, garnishing with fresh chopped cilantro.
- Serve with warm tortillas, rice, or a side of beans for a complete meal.
Tips:
- For Extra Depth of Flavor: You can add a small piece of cinnamon stick or a couple of cloves to the broth while it simmers for a richer, more complex flavor profile.
- Slow Cooker Option: After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Add the broth, salsa, and seasonings, and cook on low for 6-8 hours or until the beef is tender.
- Vegetables: You can also add corn on the cob (cut into smaller pieces), green beans, or even chayote for more variety in the stew.
This Mexican Beef Stew is comfort food at its best, with deep flavors and a tender, rich broth that’s perfect for dipping tortillas. Enjoy!