Mexican Beef Stew
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!
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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 1/2 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.
More Recipes You May 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 really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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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 1/2 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
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!
You’re welcome! I hope you enjoy the recipe.
Can this recipe be done in the slow cooker???
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.
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.
Mexican beef, what have you just done… :D
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!
Yes, Martha, the lime cuts right through all the rich flavors in the stew!
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!
Yes, this is great for a cool spring night. And do be sure to include the lime!
Yeah, I’m sure those in Mexico would shudder at some of our “Mexican” dishes, but I seem to love them all! Your stew looks fabulous and flavorful! Perfect for this rainy day!!!
This would be a perfect rainy day dinner, Liz. And even though it would probably make Mexican cooks shudder, I still love it!
I love your Mexican inspired take on beef stew. Definitely a nice change from the regular pace.
Yes, it’s quite a change from a regular beef stew, but a tasty change!
Oh, Lana — you did it again!! I’m officially craving stew! Thanks so much for sharing. xo
You’re welcome, Kelly. And thank you for your kind comment.
Ooh, yum! I’ve never had any kind of Mexican, Tex-Mex or Mexican inspired stew. This looks like a great place to start. :)
I think you’d like it, Erin! It definitely hits all those Tex-Mex notes.
We love Mexican food too but you’re so right, it’s nothing like true Mexican food! Love the flavors in this beef stew!
It’s really not, is it? But so delicious!
That looks great. I really think that a squeeze of lime as a finish, just like your gorgeous photo shows, will add some crisp brightness. This would be welcome at any time of the year.
Thanks!
Miss P
Just that bit of lime really makes a difference! So good!
Hi Lana,
This sounds so delicious. Just wondering how many people this serves.
Thanks so much, Wendy
Hi Wendy. This makes 4 very generous servings.
I’d give it a yum rating!
Yep. Big yum factor in this one!
Sounds good. Will have to try it.
Hope you like it! It’s a little on the spicy side.
What a great twist on a classic! Love the added salsa verde!
Me too, Brenda! The salsa verde gives the stew a really bright taste.