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Mexican Beef Stew

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4.86 from 7 votes
Also known as "Caldillo," this beef stew is rich and spicy with delicious Mexican flavors.
Cook Time 2 hours
Total Time 2 hours 5 minutes
Two blue bowls filled with mexican beef stew (caldillo) with lime wedges and tortillas on the side.

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.

Two blue bowls filled with mexican beef stew (caldillo) with lime wedges and 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)

Beef stew meat and onions in a pot.

In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the beef stew meat, onions, and garlic.

Browned beef stew meat and onions in a pot.

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.

Cooked stew with potatoes added to the pot.

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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Two blue bowls filled with mexican beef stew (caldillo) with lime wedges and tortillas on the side.

Mexican Beef Stew

Also known as "Caldillo," this beef stew is rich and spicy with delicious Mexican flavors.
4.86 from 7 votes
Print It Rate It
Course: Soups and Stews
Cuisine: Southwestern
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4 servings
Calories: 702kcal
Author: Lana Stuart

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

Adjust the heat level to your liking by using mild, medium, or hot salsas and Rotel where called for in the recipe.
Serve with lime wedges and warm tortillas. 
Leftovers may be stored for up to three days in the refrigerator in a sealed container.

Nutrition Information

Serving: 1 | Calories: 702kcal | Carbohydrates: 51g | Protein: 70g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 176mg | Sodium: 2051mg | Potassium: 2452mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1021IU | Vitamin C: 60mg | Calcium: 163mg | Iron: 9mg

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.

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30 Comments

  1. 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!