This rich and spicy Mexican Beef Stew (Caldillo) is a slow cooking hearty recipe perfect for a cold night by the fire.
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 8servings
Ingredients
2tablespoonsolive oil
2 ½poundsbeef stew meat
2medium onionsroughly diced
2clovesgarlicminced
20ouncesdiced tomatoes with green chiliesrecommend: Rotel
1cuptomato salsa
1 ½cupssalsa verde
1cupchicken broth
1teaspoonsalt
½teaspoonpepper
1teaspooncumin
1 ½poundspeeled and diced potatoes
Tortillas and lime wedges for serving
Instructions
Heat the oil over medium-high heat in a large saucepan or Dutch oven.
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 for the potatoes. 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 tender.
Stir in the potatoes.
Continue cooking for an additional 30 minutes or until the potatoes are cooked through.
Serve with warm tortillas and lime wedges on the side.
Notes
Choose any type of long cooking beef such as "stew meat, chuck roast, London broil, sirloin, or round. Regardless of which you choose, it should be cut into bite-sized pieces for cooking.
Adjust the heat of the finished dish by using your choice of chilis and salsas. Serve with warm tortillas (flour or corn) on the side and lime wedges to squeeze over the stew. Offer toppings of grated cheese, sour cream, and chopped fresh cilantro.
Allow any leftover stew to cool completely and then transfer it to an airtight container. Store in the refrigerator for up to 7 days. To freeze, transfer the cooled stew to a freezer-safe container and store in the freezer for up to 3 months. Thaw before reheating in the microwave or on low heat on the stovetop.