Mexican Style Beef Stew
It’s always worth knowing a hearty beef stew recipe. This one could never be considered bland though. It’s simply brimming with incredible flavors and is sure to be a huge hit at the dinner table.
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!
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