Mexican Beef Stew (Caldillo)
Tender chunks of beef simmered with tomatoes, chiles, and warm spices create a hearty Mexican Beef Stew that is rich, flavorful, and deeply satisfying.
Servings 8 servings
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
- Heat the oil over medium-high heat in a large saucepan or Dutch oven.2 tablespoons olive oil
- Add the beef stew meat, onions, and garlic. Saute, stirring frequently, until the stew meat has browned and the onions are transparent.2 ½ pounds beef stew meat, 2 medium onions, 2 cloves garlic
- Add the remaining ingredients except for the potatoes. Stir well.20 ounces diced tomatoes with green chilies, 1 cup tomato salsa, 1 ½ cups salsa verde, 1 cup chicken broth, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon cumin
- 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.1 ½ pounds peeled and diced 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.Tortillas and lime wedges for serving
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.
Nutrition
Serving: 1 | Calories: 350kcal | Carbohydrates: 25g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 88mg | Sodium: 1011mg | Potassium: 1196mg | Fiber: 4g | Sugar: 8g | Vitamin A: 510IU | Vitamin C: 28mg | Calcium: 79mg | Iron: 5mg
