This Mexican Beef and Potato Stew is a hearty, soul-warming dish that’s perfect for chilly evenings. It combines tender beef, soft potatoes, and a rich, slightly spicy tomato broth in a one-pot meal. The flavors deepen beautifully, making it even better the next day.
Nothing beats a great Mexican Beef and Potato Stew. Whether you're a fan of Stew or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Mexican Beef and Potato Stew
One-pot meal: Protein, carbs, and vegetables all simmer together.
Deep, complex flavor: Browning and toasting spices build incredible layers.
Forgiving & flexible: Easy to customize with ingredients you have.
Fantastic leftovers: Tastes even better the next day.
Ingredients & Tools
- 2 tbsp olive oil
- 1.5 kg beef chuck, cut into 2.5 cm cubes
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chipotle chili powder (or to taste)
- 800 g canned crushed tomatoes
- 1 L beef broth
- 3 large russet potatoes, peeled and cut into 2.5 cm chunks
- 2 large carrots, sliced
- 1 bay leaf
- Salt and black pepper to taste
- For garnish: Fresh cilantro, lime wedges, sliced jalapeño
Tools: A large, heavy-bottomed pot or Dutch oven is essential here.
Notes: The quality of your beef broth and the freshness of your spices really make a difference in this stew. A good, rich broth forms the backbone of the flavor, while toasting the cumin and oregano for just a moment before adding the liquid wakes up their essential oils and makes the entire kitchen smell incredible.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 38 g |
| Fat: | 18 g |
| Carbs: | 42 g |
| Fiber: | 7 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the right cut of beef. Chuck roast is your best friend here. It has a good amount of marbling and connective tissue that breaks down during the long, slow cooking, resulting in incredibly tender, melt-in-your-mouth beef. Stew meat from the supermarket can be inconsistent, so cutting your own from a chuck roast is a pro move.
- Don’t rush the browning step. This is the single most important step for building flavor. You want a deep, dark brown crust on the beef, and you must do it in batches. Crowding the pot will steam the meat instead of searing it, and you’ll lose all that delicious fond at the bottom of the pot.
- Why russet potatoes? They hold their shape well but also break down a little around the edges, which helps to naturally thicken the stew. If you use a waxy potato, the stew will be clearer and the potatoes firmer, which is also nice, but I prefer the texture russets provide here.
- Taste and adjust at the end. The long cooking time can mellow out salt and spice. Always do a final taste test once the stew is finished and adjust the seasoning with more salt, pepper, or even a splash of lime juice to brighten everything up right before serving.
How to Make Mexican Beef and Potato Stew
Step 1: Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season them generously with salt and black pepper. Heat the olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in two or three batches to avoid crowding, add the beef in a single layer and sear until a deep brown crust forms on all sides, about 4-5 minutes per batch. Transfer the browned beef to a clean plate and set aside.
Step 2: Reduce the heat to medium. In the same pot, with all those lovely browned bits (the fond) still in there, add the diced onion. Cook, stirring occasionally, until the onion has softened and turned translucent, about 5-7 minutes. You’ll notice the bottom of the pot starting to look a little dark—that’s flavor! Add the minced garlic and cook for another minute until fragrant.
Step 3: Push the onions and garlic to one side and add the tomato paste, cumin, oregano, and chipotle powder to the cleared space. Let the tomato paste and spices toast for about 60 seconds, stirring constantly. You’ll smell their aromas intensify. This simple step makes a world of difference. Now, mix everything in the pot together.
Step 4: Pour in about a quarter of the beef broth and use a wooden spoon to vigorously scrape up all the browned bits from the bottom of the pot. This is called deglazing, and it’s where you capture all that concentrated flavor. Once the bottom is clean, add the rest of the broth, the crushed tomatoes, and the bay leaf. Return the seared beef and any accumulated juices back to the pot.
Step 5: Bring the stew to a simmer, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer gently for 1 hour and 15 minutes. You should hear just the occasional soft bubble. This long, slow cooking is what makes the beef tender.
Step 6: After the first hour and fifteen minutes, stir in the chopped potatoes and carrots. The stew will look quite brothy at this point, which is perfect. Re-cover the pot, again with the lid slightly ajar, and continue to simmer for another 45 minutes to 1 hour, or until both the potatoes and the beef are fork-tender.
Step 7: Once everything is tender, remove the pot from the heat. Fish out and discard the bay leaf. Now, do your final taste test. Season with more salt and pepper as needed. The stew should be thick, rich, and deeply flavorful. Let it rest for about 10 minutes off the heat before serving—this allows the flavors to settle and integrate even more.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers (leave space for expansion) for up to 3 months. Potatoes may become grainy.
- Reviving: Reheat gently on the stove, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Warm Cornbread or Tortillas — Perfect for sopping up every last bit of the delicious, spicy broth. The slight sweetness of cornbread is a fantastic contrast.
- A Simple Green Salad with a Lime Vinaigrette — The crisp, acidic freshness of the salad cuts through the richness of the stew beautifully and cleanses the palate.
- Buttery Rice or Cilantro-Lime Rice — A bed of fluffy rice makes the stew go a little further and adds a lovely neutral base for the bold flavors.
Drinks
- A Cold Mexican Lager — The crisp, clean carbonation and light hop profile are the ultimate refreshment against the stew’s hearty, spicy character.
- Agua Fresca (like Hibiscus or Tamarind) — A non-alcoholic option that’s both sweet and tart, providing a wonderful counterpoint to the savory depth of the dish.
- A Spicy Margarita — If you’re feeling festive, the tequila and lime play up the Mexican flavors, and the heat from a tajín rim echoes the chipotle in the stew.
Something Sweet
- Churros with Chocolate Sauce — The ultimate finish: hot, cinnamony, crispy churros dipped in rich chocolate. It’s a textural and flavor party after a savory meal.
- Tres Leches Cake — A slice of this moist, milky cake is light enough to enjoy after a hearty stew but still feels like a proper, decadent dessert.
- Cajeta (Goat’s Milk Caramel) over Vanilla Ice Cream — The sweet, slightly tangy caramel and cold ice cream are a sublime combination that cools the palate delightfully.
Top Mistakes to Avoid
- Mistake: Crowding the pot when browning the beef. This is the number one error. If you add too much beef at once, the temperature drops dramatically and the meat releases its liquid, steaming instead of searing. You’ll end up with gray, boiled beef and miss out on all that delicious fond. I’ve messed this up before too, and the flavor difference is stark.
- Mistake: Boiling the stew instead of simmering it. A gentle simmer is the key to tender meat. A rolling boil will make the beef tough and chewy, and it can cause the potatoes to disintegrate on the outside while staying hard in the center. You should only see small, lazy bubbles breaking the surface.
- Mistake: Adding the potatoes and carrots at the beginning. If you add all the vegetables with the beef, they will turn to complete mush by the time the meat is tender. Adding them partway through ensures they cook perfectly and retain some of their texture and integrity.
- Mistake: Skipping the deglazing step. All those dark, stuck-on bits at the bottom of your pot after browning the meat and onions? That’s pure flavor gold. If you don’t deglaze with a bit of liquid and scrape it all up, you’re literally washing flavor down the drain.
Expert Tips
- Tip: Make it a day ahead. Stews are almost always better the next day. The flavors have time to marry and intensify in the fridge. Simply cool it completely, store it covered, and gently reheat it on the stove the next day. You’ll be amazed at the difference.
- Tip: Thicken it up if you like. If you prefer a thicker, gravy-like stew, you can make a quick slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the finished, simmering stew and cook for another 2-3 minutes until thickened.
- Tip: Don’t forget the garnishes. A sprinkle of fresh cilantro, a squeeze of lime juice, and some sliced jalapeño aren’t just for looks. They add a crucial layer of freshness, acidity, and heat that lifts the entire dish and makes each bite vibrant.
- Tip: Brown the beef directly from the fridge. It seems counterintuitive, but cold meat sears better than room-temperature meat because the exterior can brown before the interior overcooks. Just make sure you pat it super dry.
FAQs
Can I make this stew in a slow cooker?
Absolutely! Follow steps 1 through 4 on the stovetop to brown the beef and sauté the aromatics—this builds a flavor base that a slow cooker can’t achieve on its own. Then, transfer everything (except the potatoes and carrots) to your slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Add the potatoes and carrots in the last 2 hours on LOW or the last hour on HIGH, so they don’t turn to mush.
Can I freeze this Mexican Beef and Potato Stew?
You can, but with one caveat: the texture of the potatoes can become a little grainy or mealy after freezing and thawing. The flavor will still be fantastic. If you know you want to freeze it, you could consider omitting the potatoes, freezing the beef stew base, and then adding fresh potatoes when you reheat it. Let the stew cool completely before transferring it to airtight freezer-safe containers, leaving some space for expansion. It will keep well for up to 3 months.
My stew is too thin. How can I thicken it?
The easiest way is the cornstarch slurry I mentioned in the tips. Alternatively, you can remove a cup or two of the stew (mostly the potatoes and some liquid), mash it thoroughly with a fork, and then stir it back into the pot. This will naturally thicken the stew with the potato starch. Let it simmer for a few more minutes after you add it back in.
What can I use instead of chipotle powder?
No problem! You can use a tablespoon of minced chipotle in adobo sauce for a smokier, saucier heat. If you don’t have that, a combination of smoked paprika (for smoke) and cayenne pepper (for heat) is a good substitute. Start with half a teaspoon of cayenne and adjust from there, as it can be quite spicy.
Is there a way to make this recipe faster?
To cut down on time, you could use an Instant Pot or other pressure cooker. Use the sauté function for steps 1-4. Then, add everything except the potatoes and carrots, seal the lid, and cook on high pressure for 35 minutes. Do a quick release, add the potatoes and carrots, and then cook on high pressure for another 5 minutes. The result is a very tender stew in a fraction of the time.
Mexican Beef And Potato Stew
Make this hearty Mexican Beef and Potato Stew for a comforting one-pot meal. Tender beef, potatoes & rich broth. Get the easy recipe now!
Ingredients
For the Stew:
-
2 tbsp olive oil
-
1.5 kg beef chuck (cut into 2.5 cm cubes)
-
1 large yellow onion (diced)
-
4 cloves garlic (minced)
-
2 tbsp tomato paste
-
1 tsp ground cumin
-
1 tsp dried oregano
-
0.5 tsp chipotle chili powder (or to taste)
-
800 g canned crushed tomatoes
-
1 L beef broth
-
3 large russet potatoes (peeled and cut into 2.5 cm chunks)
-
2 large carrots (sliced)
-
1 bay leaf
-
Salt and black pepper (to taste)
For garnish:
-
Fresh cilantro
-
lime wedges
-
sliced jalapeño
Instructions
-
Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season them generously with salt and black pepper. Heat the olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in two or three batches to avoid crowding, add the beef in a single layer and sear until a deep brown crust forms on all sides, about 4-5 minutes per batch. Transfer the browned beef to a clean plate and set aside.01
-
Reduce the heat to medium. In the same pot, with all those lovely browned bits (the fond) still in there, add the diced onion. Cook, stirring occasionally, until the onion has softened and turned translucent, about 5-7 minutes. You’ll notice the bottom of the pot starting to look a little dark—that’s flavor! Add the minced garlic and cook for another minute until fragrant.02
-
Push the onions and garlic to one side and add the tomato paste, cumin, oregano, and chipotle powder to the cleared space. Let the tomato paste and spices toast for about 60 seconds, stirring constantly. You’ll smell their aromas intensify. This simple step makes a world of difference. Now, mix everything in the pot together.03
-
Pour in about a quarter of the beef broth and use a wooden spoon to vigorously scrape up all the browned bits from the bottom of the pot. This is called deglazing, and it’s where you capture all that concentrated flavor. Once the bottom is clean, add the rest of the broth, the crushed tomatoes, and the bay leaf. Return the seared beef and any accumulated juices back to the pot.04
-
Bring the stew to a simmer, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer gently for 1 hour and 15 minutes. You should hear just the occasional soft bubble. This long, slow cooking is what makes the beef tender.05
-
After the first hour and fifteen minutes, stir in the chopped potatoes and carrots. The stew will look quite brothy at this point, which is perfect. Re-cover the pot, again with the lid slightly ajar, and continue to simmer for another 45 minutes to 1 hour, or until both the potatoes and the beef are fork-tender.06
-
Once everything is tender, remove the pot from the heat. Fish out and discard the bay leaf. Now, do your final taste test. Season with more salt and pepper as needed. The stew should be thick, rich, and deeply flavorful. Let it rest for about 10 minutes off the heat before serving—this allows the flavors to settle and integrate even more.07
Not what you're looking for?
