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Mexican Beef Stew

Hearty Mexican Beef Stew to Warm Your Soul Tonight

Experience the comforting flavors of Mexican Beef Stew, or Caldillo, featuring tender meat, potatoes, and zesty salsa verde.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Beef
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Oil Substitute with vegetable oil or butter for a different flavor.
  • 2 pounds Chuck Roast Cut into 1-inch cubes; round roast can be used for a leaner option.
  • 1 teaspoon Salt Adjust to suit your preference.
  • 1 teaspoon Black Pepper Feel free to substitute with white pepper.
  • 1 tablespoon Ground Cumin Essential for seasoning.
  • 1 medium Onion Chopped; shallots or leeks are alternatives.
  • 3 cloves Garlic Minced; garlic powder can be used in a pinch.
  • 2 tablespoons All-Purpose Flour Cornstarch mixed with water makes a gluten-free option.
  • 2 cups Potatoes Peeled and diced; substitute with sweet potatoes if desired.
  • 1 cup Salsa Verde Use homemade or store-bought.
  • 2 medium Roasted Poblano Peppers Diced; diced green chiles can be a milder swap.
  • 4 cups Beef Broth Vegetable broth works for a lighter version.
  • 1 teaspoon Oregano Fresh or dried.
  • 1/4 cup Cilantro For garnish; omit if not preferred.
  • 2 wedge Lime To serve.

Equipment

  • large stock pot

Method
 

Step-by-Step Instructions for Authentic Mexican Caldillo
  1. Heat the Oil: In a large stock pot, heat 2 tablespoons of oil over medium-high heat until shimmering.
  2. Sear the Beef: Season the cubed chuck roast with salt, black pepper, and ground cumin. Add the beef in batches to the pot, searing for about 4-5 minutes on each side until browned.
  3. Cook the Aromatics: Add the chopped onions and minced garlic to the same pot, stirring for 3-4 minutes until fragrant and translucent.
  4. Create a Roux: Sprinkle 2 tablespoons of all-purpose flour over the onions and garlic, stirring for about 1 minute.
  5. Add the Key Ingredients: Incorporate the diced potatoes, salsa verde, roasted poblano peppers, and beef broth into the pot, stirring well.
  6. Season the Stew: Sprinkle in the remaining cumin, oregano, and a pinch of salt, mixing well.
  7. Simmer and Cook: Bring the mixture to a gentle simmer, cover, and cook for about 35 minutes, stirring occasionally.
  8. Serve the Caldillo: Ladle the stew into bowls, garnishing with fresh cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

This stew keeps well in the fridge for up to three days; make it ahead for an even tastier meal later.

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