Beef stew is a classic comfort dish that is hearty, filling, and a favorite of my family. I took those same components and turned the idea into a delicious spin creating a Mexican inspired beef stew that is out of this world. While the base of the ingredients are the same of tender chunks of beef, carrots, and potatoes, the spices and toppings are what set this recipe apart from the classic. Cumin, oregano, garlic, and onion create a flavorful broth for the meat and vegetables to simmer in while getting tender and delicious. This easy Mexican beef stew is sure to become a new dinner favorite.

Variations of this recipe:

• Instead of cooking fully on the stovetop, transfer to a slow cooker after browning the meat and veggies.

• Use stew meat that has already been cut up instead of chopping a roast yourself.

• Omit the potato if desired and add in corn, zucchini, or any other veggies that you want.

• Serve over rice instead of serving as a soup.

Tips:

• Make sure to brown the meat on all sides, this will ensure the meat has ultimate flavor and will really make a difference in the stew.

• Leave the carrots and potato chopped chunky so that they don’t break down too much while the meat gets tender.

• Use good quality stock. I love using homemade stock or if I am using store bought, I prefer a good bone broth. This will really make a difference in the flavor of the stew as well.

• Let the meat simmer for at least two hours to ensure the meat is fall apart tender. Test with a fork to ensure it is tender enough.

• Taste test before the stew has finished cooking to ensure the broth has enough salt and pepper. Adjust if needed.

This easy Mexican beef stew is so delicious and full of flavor. It’s everything you crave during the winter months while still remaining healthy and nourishing. It’s truly the most comforting meal and I can’t wait for you to give this one a try.

Ingredients:

• 2 1/2 Lbs. Beef Chuck Roast or Stew Meat

• 3 Cups Diced Carrots (left chunky)

• 1 Diced Potato

• 1 Cup Diced Onion

• 4 Finely Minced Cloves of Garlic

• I, 10 oz Can Diced Tomatoes with Green Chiles

• 1 Tbsp. Cumin

• 1 Tsp. Oregano

• 1 Tbsp. Kosher Salt + 1 Tsp.

• 2 Tsp. Black Pepper

• 4 Cups of Beef Broth

• 1 Tbsp. Avocado Oil

For topping-

• Cilantro

• Jalapeno

• Avocado

• Radishes

• Green Onions

• Tortillas or Rice if desired

Directions:

• Cube the beef roast into 1 inch pieces and then season with 1 tbsp. salt and 1 tsp. black pepper to coat.

• Heat a large pot or dutch oven over medium high heat and then add avocado oil along with half of the meat to brown. Do this in two batches to ensure that the meat will brown properly. Sear on all sides for 2-4 minutes until beef has caramelized and then remove from the pot.

• Add in onions, garlic, and carrots to the beef drippings and begin to sauté scraping up any bits at the bottom of the pan and continue to cook for 3-5 minutes until onions begin to soften.

• Add can of tomatoes, potato, cumin, oregano, and beef into the pot and then season with the rest of the salt and pepper.

• Add broth and stir everything until combined. Bring stew to a simmer and cover for 2-3 hours until beef is tender.

• Serve with desired toppings and enjoy.

This easy Mexican beef stew is just the dish you need to make to warm your bones and enjoy this season.