Also known as "Caldillo," this rich and spicy Mexican Beef Stew is full of beef, potatoes, and all the delicious flavors of Mexico. It's a slow cooking hearty recipe perfect for a cold night by the fire. Serve it with a spritz of lime and warm tortillas on the side.
I have a really delicious recipe for you today. Though it's not strictly southern, I would definitely say that these kinds of "Tex-Mex" recipes have been influenced by their Texan (certainly southern) places of origin.
Whenever we go out for dinner on a weeknight, our casual dining place of choice is almost always one of our local Mexican restaurants. There's just something so alluring about that unique combination of flavors that make up Mexican recipes, isn't there?
Now, I am in no way an expert on Mexican food. And I also know very well that what we know as "Mexican" from our American-based restaurants is probably indistinguishable to a person of Mexican heritage. But, oh my goodness, don't we love it anyway?!
Tacos, burritos, and enchiladas of all kinds. Yum!
Well, today's recipe for Mexican Beef Stew (Caldillo) won't be found on many restaurant menus, but it definitely earns a "Yum" rating.
This combination of beef stew meat, onions, tomatoes, salsas, and potatoes is rich and spicy. Quite spicy actually. I'd rate this as a medium, almost hot, level of spicy heat.
If you want to tone it down some, substitute plain diced tomatoes for the tomatoes and chilies and make sure to use mild tomato salsa and salsa verde. Serve the stew with warm corn or flour tortillas and wedges of lime to squeeze over each serving.
How to Make Mexican Beef Stew (Caldillo)
In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the beef stew meat, onions, and garlic.
Saute, stirring frequently, until the stew meat has browned and the onions are transparent.
Add the remaining ingredients except the potatoes and stir well. Bring to a boil, then reduce the heat to a simmer. Cover tightly and cook over low heat for 1 ½ hours or until the meat is very tender.
Stir in the potatoes and continue cooking for an additional 30 minutes or until potatoes are cooked through.
Serve with warm tortillas and lime wedges on the side.
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You May Also Like ...- Machaca Burritos
- Slow Cooker Shredded Beef Tacos
- Carne Asada Tacos
- Jazzed Up Tacos
- Mexican Style Corn Salad
- Layered Mexican Chicken Salad
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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Mexican Beef Stew
Ingredients
- 2 tablespoons olive oil
- 2 ½ pounds beef stew meat
- 2 medium onions roughly diced
- 2 cloves garlic minced
- 20 ounces diced tomatoes with green chilies recommend: RoTel
- 1 cup tomato salsa
- 1 ½ cups salsa verde
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cumin
- 1 ½ pounds peeled and diced potatoes
- Tortillas and lime wedges for serving
Instructions
- In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the beef stew meat, onions, and garlic. Saute, stirring frequently, until the stew meat has browned and the onions are transparent.
- Add the remaining ingredients except potatoes and stir well. Bring to a boil, then reduce the heat to a simmer. Cover tightly and cook over low heat for 1 ½ hours or until the meat is very tender.
- Stir in the potatoes and continue cooking for an additional 30 minutes or until potatoes are cooked through.
- Serve with warm tortillas and lime wedges on the side.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Mexican and Tex-Mex Recipes ...
- Arroz con Pollo from Simply Recipes
- How to Make a Good Quesadilla from The V Spot
- Flan from Blissfully Domestic
- Baja Style Tempura Fish Tacos from Leite's Culinaria
Marisa says
I had this in mind my father would cook this when I was young I really didnt want to use the stew meat I had to make the same ol stew! I looked all over the internet and FINALLY found this page!! Amazing I will dress this stew with thin sliced cabbage radish cilantro lime and can’t forget tortillas!!
Thank you so much!
Lana Stuart says
You're welcome! I hope you enjoy the recipe.
Robbie Moore says
Can this recipe be done in the slow cooker???
Lana Stuart says
I'm sure it could. I'd brown the beef a little first and then just cook it like you would any regular beef stew in the slow cooker.
Cookin Canuck says
My husband would love this stew. He goes crazy for anything with Mexican flavors and this looks like a perfect stick-to-you-ribs kind of dish.
Lily Lau says
Mexican beef, what have you just done... :D
Martha @ A Family Feast says
I love the new spin you've put on a classic beef stew! And I bet that lime juice at the end is a great contrast to the richness of the beef! Perfect!
Lana Stuart says
Yes, Martha, the lime cuts right through all the rich flavors in the stew!
Nutmeg Nanny says
This soup looks so good! We are still getting some pretty cool nights so it's perfect for this soup. Love the squeeze of lime on top....yum!
Lana Stuart says
Yes, this is great for a cool spring night. And do be sure to include the lime!