Mexican Stew

This Mexican Stew is an amazing recipe for when cold weather sets in. It’s pretty versatile, and you can add you own special seasoning, so you can enjoy it just the way you want. When we make this recipe, we typically make it in a braiser pan, or a dutch oven. You could even try making in the crock pot or an Instant Pot if you want. I like to get a good sear on the meat first, so the braiser option is what we go with.

Mexican Stew

This is an easy recipe for anyone to make. It can be made in a Dutch oven or cook in a crockpot all day long. It's great serv ed over rice and with a side of refried beans.

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Prep Time 15 minutes mins

Course Main Course

Cuisine American

Equipment

• 1 Braiser with lid
• 1 Dutch Over optional
• 1 Crock Pot Optional

Ingredients

  

• 1-1 ½ lbs. Stew Meat
• 1 tbsp. Pepper
• 1 tbsp garlic salt or minced garlic
• 1 tbsp Chili Powder
• 1 tbsp Course ground Mustard
• 1 Medium Onion sliced
• 1 cube Beef Bouillon
• 16 oz. Can Diced Tomatoes Partially drained
• 16 oz. Can Kidney Beans Drained
• 1-2 Jalapenos Option
• 1 Sliced Green Pepper
• 1 Sliced Red Pepper

Instructions

 

• In a Braiser or Dutch over add the stew meat and a little olive oil making sure to get a good sear on all pieces.
• Once all the meat has a good sear, drain off any excess fat you wish and add all remaining ingredients.
• Put the lid on and place in the oven at 250 degrees for about 2-3 hours. Stir about halfway through.

Notes

We make this recipe in a 5qt or larger braiser, or in a dutch over.  However, if you would like you can also make it in an Instant Pot, or a Crockpot.  If you do make it in a dutch over or shallow braiser, just make sure you have enough room for all the ingredients before getting started. The seasoning is pretty versatile so you can driver up the heat if you want by added diced jalapenos or anything else you desire.  

Keyword crockpot

Ingredients for Mexican Stew

• 1-1 ½ lbs. Stew Meat

• 1 tbsp. Pepper

• 1 tbsp garlic salt or minced garlic

• 1 tbsp Chili Powder

• 1 tbsp Course ground Mustard

• 1 Medium Onion sliced

• 1 cube Beef Bouillon

• 16 oz. Can Diced Tomatoes or just the regular size can (Partially drained)

• 16 oz. Can Kidney Beans Drained

• 1 Sliced Green Pepper

• 1 Sliced Red Pepper

• 1-2 Jalapenos Option

Instructions

• In a Braiser or Dutch over add the stew meat and a little olive oil making sure to get a good sear on all pieces.

• Once all the meat has a good sear, drain off any excess fat you wish and add all remaining ingredients.

• Put the lid on and place in the oven at 250 degrees for about 2-3 hours. Stir about halfway through.

Other options to enjoy. You can easily make this in anything that you wish or that allows for your time frame. For us, we cook it in the oven using a braiser or dutch oven, and it turns out great every time! We serve it over rice as well, but it isn’t required, and we make a larger batch so that we have leftovers throughout the week. This is excellent durin colder weather or you can also try Hearty Beef Stew, Enchilada Casserole, or Spanish Chicken and Rice.