Spicy Beef Stew

Discover the magic of Spicy Beef Stew, a flavorful Mexican classic. Learn how to make this hearty dish with dried chiles and tender beef today.

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Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 6 people

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

1400 g beef shoulder or chuck roast cut into cubes
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp all-purpose flour
1 tbsp neutral oil (like vegetable or canola)
1 unit yellow onion finely chopped
3 cloves garlic minced
6 units dried guajillo chiles stems and seeds removed
4 units dried ancho chiles stems and seeds removed
3 units dried árbol chiles stems and seeds removed
2 tsp ground cumin
2 tsp ground coriander
1 tsp dried Mexican oregano
600 ml beef broth
q.s. Corn tortillas warmed
q.s. garnishes diced white onion, fresh cilantro, sliced radishes, lime wedges

Equipment

Dutch oven or heavy-bottomed pot
Skillet for toasting chiles
Blender or food processor
Fine-mesh strainer (optional)
Wooden spoon

Method

Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes until puffy and fragrant.
Transfer the toasted chiles, onion, and garlic to a pot, cover with water, and simmer gently for 20 minutes.
Scoop out the softened ingredients into a blender, add some cooking liquid, cumin, coriander, oregano, and beef broth, and blend until smooth.
Season the beef cubes with salt and pepper, then toss in flour to coat.
In a large Dutch oven, heat oil over medium-high heat and sear the beef in batches until golden brown.
Return all the browned beef to the pot, pour in enough sauce to cover, add bay leaves, cover, and let simmer for 2 hours.

Nutrition

Calories: 450kcalCarbohydrates: 28gProtein: 38gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 105mgSodium: 600mgPotassium: 750mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 20mg

Notes

Use high-quality dried chiles for the best flavor. Adjust the spice level by including fewer árbol chiles or removing all seeds. Serve with a variety of garnishes like diced onions and lime wedges to enhance flavor. Leftover stew can be stored in the refrigerator for up to 4 days or frozen for 3 months. For extra flavor, add a splash of apple cider vinegar before blending the sauce.