You know how with some recipes you taste them once and you’re hooked? Well, this easy Mexican style beef stew is just like that. Carne guisada, or beef stew, is a typical Mexican dish with beef, vegetables and a selection of south of the border herbs, spices and seasonings.
It’s so well-balanced, offering a fragrant flavor that’s neither too spicy nor too bland. It’s also really easy to prepare and you will have most if the ingredients already in your pantry and refrigerator. Sirloin steak is a good choice for the meat, although you can use anything you want – chuck, skirt or flank steak included.
The steak is dredged in flour because this helps seal in the juices and brown, which both makes a crisp coating on the chunks of beef and also helps thicken the sauce to a perfect consistency.
Why You’ll Love the Recipe:
This gorgeous beef stew is simple to make and it tastes fantastic. You can make it as spicy as you wish and enjoy it with rice or tortillas (or why not both!)
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How to Serve It:
Serve this stew hot, as soon as it’s ready, or chill it overnight. Some say the flavors intensify overnight. Pair this delicious Mexican beef stew with rice or tortillas.
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat it later if you want.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container in the refrigerator. You can also freeze it for up to 3 months.
Variations and Substitutions:
Adjust the spiciness if you want, perhaps adding extra serranos or other kinds of chili peppers. For a milder result, reduce the amount of chili added. You can also slow cook it in a crockpot. If you want to do this, give it 4 to 5 hours on high or 7 to 8 hours on low.
Mexican Style Beef Stew
Ingredients
- 2 pounds beef top sirloin in 1-inch cubes
- ½ chopped large onion
- 2 tablespoons canola or vegetable oil
- 4 tablespoons all-purpose flour
- 2 teaspoons cumin seeds
- 3 garlic cloves
- ½ teaspoon black peppercorns
- 1 chopped tomato
- ½ teaspoon dried Mexican oregano or regular oregano
- 1 teaspoon chili powder
- 1½ cups beef broth
- 1 peeled seeded, lightly roasted serrano pepper
- ¼ cup chopped cilantro
- ½ teaspoon ground paprika
- ½ cup water
- ½ teaspoon salt
Instructions
- Dredge the beef cubes in flour, then fry in oil in a deep skillet until browned all over.
- Meanwhile, toast the cumin seeds in a small dry (no oil) pan and then put them in a molcajete (mortar and pestle).
- Toast the serrano chili in the same pan.
- Add the garlic and black peppercorns to the cumin seeds and crush the mixture into a paste.
- Stir in half a cup of water.
- Add the garlic mixture and the water to the pot with the beef cubes.
- Add the salt, oregano, paprika, onion, chili powder, cilantro, tomato, and serrano and cook for 3 or 4 minutes.
- Add the broth and bring to a boil.
- Reduce the heat and cover the pot, then cook on low for 1½ hours or until the meat is tender and the sauce has thickened.
- Make sure you stir it every 20 minutes.
- Serve hot.
- Enjoy!
