Mexican Beef & Chipotle Stew: Smoky, Spicy, and Comforting
This hearty stew combines tender beef, smoky chipotle peppers, and rich spices for a dish that’s bold, warming, and irresistibly flavorful. Perfect for cozy nights, it brings authentic Mexican flair to your dinner table with every spoonful.
Mexican cuisine is known for its bold flavors, balancing smoky heat, earthy spices, and vibrant ingredients.
This beef and chipotle stew draws inspiration from traditional slow-cooked dishes like carne guisada and caldos, where simple cuts of meat transform into something extraordinary through slow simmering.
Why You’ll Love This Recipe
- Smoky & Spicy – Chipotle peppers infuse the stew with a rich, smoky heat.
- Hearty & Filling – Packed with beef, vegetables, and spices for a satisfying one-pot meal.
- Flexible Heat Level – Easily adjust the spice to suit your taste.
- Meal-Prep Friendly – Tastes even better the next day as the flavors deepen.
- Authentic Yet Simple – Inspired by Mexican flavors but easy to make at home.
Mexican Beef & Chipotle Stew
Ingredients
- 2 pounds beef chuck cut into 1 ½-inch cubes
- Alternative: Brisket or short ribs also work well.
- 2 tablespoons vegetable oil or olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 –2 chipotle peppers in adobo sauce finely chopped
- Tip: Adjust based on your spice preference. Use more for extra heat less for a milder stew.
- 1 tablespoon adobo sauce from the chipotle can
- 1 14 oz can fire-roasted tomatoes
- Alternative: Fresh tomatoes roasted and blended.
- 4 cups beef stock
- 2 medium carrots sliced into chunks
- 2 medium potatoes peeled and diced
- 1 red bell pepper sliced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt & freshly ground black pepper to taste
- Juice of 1 lime for brightness at the end
- Fresh cilantro chopped, for garnish
- Optional toppings: Avocado slices queso fresco, jalapeños, or tortilla chips
Instructions
- Prepare the Beef
- Pat beef cubes dry with paper towels. Season generously with salt and pepper.
- Tip: Dry beef browns better and develops a richer flavor.
- Brown the Meat
- Heat oil in a large Dutch oven or heavy pot over medium-high heat.
- Add beef in batches, searing for 4–5 minutes per batch until golden brown on all sides.
- Transfer browned beef to a plate.
- Cue: The bottom of the pot should have browned bits (fond) — this is flavor gold.
- Sauté the Aromatics
- Add onion to the pot and cook for 3–4 minutes, until softened.
- Stir in garlic, chipotle peppers, and adobo sauce; cook for 1–2 minutes, until fragrant and slightly smoky.
- Build the Base
- Stir in cumin, smoked paprika, oregano, and bay leaves.
- Add canned tomatoes and stir, scraping up browned bits from the bottom.
- Return beef to the pot.
- Simmer the Stew
- Pour in beef stock and bring to a boil.
- Reduce heat to low, cover, and simmer gently for 1 ½ to 2 hours, stirring occasionally, until beef is fork-tender.
- Add Vegetables
- Stir in carrots, potatoes, and bell pepper.
- Continue cooking uncovered for 30–40 minutes, until vegetables are tender and stew has thickened.
- Finish the Stew
- Stir in lime juice to brighten flavors.
- Taste and adjust seasoning with salt and pepper.
- Serve & Garnish
- Ladle stew into bowls, garnish with fresh cilantro, and add optional toppings like avocado, queso fresco, or tortilla chips.
- Cue: The stew should be rich, smoky, and slightly spicy, with tender beef and vegetables in a glossy broth.
Pro Tips & Variations
- Adjust the Heat – Use just 1 chipotle for mild spice, or add 3–4 for a bold, fiery kick.
- Smoky Depth – Add a roasted poblano or extra smoked paprika for more earthy smokiness.
- Vegetarian Twist – Swap beef for hearty beans (like black beans or pinto beans) and add extra vegetables such as zucchini or corn.
- Protein Options – Substitute beef with pork shoulder or chicken thighs for a different take.
- Thicker Stew – Mash a few potato chunks into the broth or stir in a spoonful of masa harina at the end.
Storage & Reheating Tips:
- Store cooled stew in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop over medium heat, adding a splash of stock if needed to loosen.
- Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
- Traditional Pairings: Serve with warm corn tortillas or rice to soak up the flavorful broth.
- Toppings: Garnish with cilantro, avocado slices, jalapeños, lime wedges, or crumbled queso fresco for freshness and balance.
- Drinks: A cold Mexican lager, smoky mezcal cocktail, or even a tangy margarita pairs perfectly.
- Occasions:
- Weeknight Dinner: A hearty, one-pot meal that satisfies the whole family.
- Meal Prep: Flavors deepen beautifully, making it even better the next day.
- Holidays & Gatherings: A warming, crowd-pleasing dish for Cinco de Mayo, game days, or winter nights.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This stew tastes even better the next day as the flavors meld. Simply cool, store in the fridge, and reheat before serving.
Can I freeze Mexican beef stew?
Absolutely. It freezes well for up to 3 months. Just thaw overnight in the fridge and reheat on the stove.
Do I need chipotle peppers in adobo?
They’re essential for smoky, authentic flavor, but if you can’t find them, substitute with smoked paprika and a splash of hot sauce.
Can I make it less spicy?
Yes—use just 1 chipotle or omit entirely. Add more tomatoes and a little extra cumin for flavor balance.
