Go Back
Mexican Beef & Chipotle Stew

Mexican Beef & Chipotle Stew

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.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American

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.
Keyword Mexican Beef & Chipotle Stew
Tried this recipe?Let us know how it was!