Description

A rich, slow-simmered Tex-Mex beef stew with tender chunks of meat in spiced tomato gravy—perfect over rice or in tortillas.

Ingredients

2 lbs beef stew meat (chuck roast or sirloin), cubed

2 Tbsp vegetable oil

1 small onion, chopped

4 cloves garlic, minced

1 green bell pepper, chopped

1 large tomato, chopped (or ½ cup canned diced tomatoes)

2 Tbsp tomato paste

1 cup beef broth

1 Tbsp chili powder

1 tsp ground cumin

½ tsp paprika

½ tsp oregano

Salt and pepper, to taste

1 Tbsp flour (optional, for thickening)

2 Tbsp water (if using flour)

Fresh cilantro, for garnish

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Instructions

Brown the Beef: Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until seared on all sides. Remove and set aside.

Sauté Vegetables: In the same pot, add onion, garlic, and bell pepper. Sauté for 4–5 minutes until softened.

Add Tomatoes & Spices: Stir in tomato, tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 2 minutes.

Simmer: Return beef to the pot. Add beef broth, bring to a simmer.

Braise: Cover, reduce heat to low, and cook for 1.5 to 2 hours until beef is fork-tender.

Thicken (Optional): If desired, mix flour and water to make a slurry. Stir into the stew in the last 10 minutes of cooking to thicken the gravy.

Finish & Serve: Taste and adjust seasoning. Garnish with chopped cilantro and serve hot with rice, warm tortillas, or beans.

Notes

Add jalapeños for extra heat.

Use canned fire-roasted tomatoes for deeper flavor.

This dish tastes even better the next day—perfect for leftovers.

Great for meal prep and freezer-friendly.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course • Stew • Tex-Mex
Method: Stovetop Simmer • Dutch Oven
Cuisine: Tex-Mex / Latin-American