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Easy Mexican Beef Stew Recipe with Potatoes, Carrots, and Corn

Easy Mexican Beef Stew

Tender beef, hearty potatoes, sweet corn, and colorful vegetables simmer in a tomato, cumin, chili, and oregano broth. This Mexican-style stew serves 6 and is ideal for a cozy family dinner.
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Prep Time 25 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beef and Seasoning
  • 2 pounds Boneless beef chuck or beef stew meat, cut into 1 1/2-inch cubes
  • 1 1/2 teaspoons Kosher salt, divided
  • 1/2 teaspoon Black pepper
  • 2 tablespoons Vegetable oil
Aromatics and Broth
  • 1 medium Medium yellow onion, diced
  • 4 cloves Garlic cloves, minced
  • 1 jalapeño Jalapeño, seeded and minced, optional
  • 2 tablespoons Tomato paste
  • 2 teaspoons Ground cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Dried Mexican oregano
  • 1 14-15 ounce can Diced tomatoes with juices
  • 4 cups Low-sodium beef broth
Vegetables and Garnish
  • 2 medium Carrots, peeled and cut into 1-inch pieces
  • 2 medium Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
  • 1 cup Corn kernels, fresh or frozen
  • 1 medium Zucchini, cut into thick half-moons
  • 1/2 small head Small green cabbage, cut into wedges, optional
  • 2 tablespoons Fresh cilantro, chopped
  • as needed for serving Lime wedges

Method
 

Step-by-Step
  1. Pat the beef dry and season it with 1 teaspoon kosher salt and the black pepper. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat.
  2. Brown the beef in 2–3 batches for about 2–3 minutes per side, avoiding a crowded pot. Transfer each browned batch to a plate.
  3. Reduce the heat to medium and add the diced onion. Cook for 4–5 minutes, then add the garlic and optional jalapeño and cook for about 30 seconds.
  4. Stir in the tomato paste, cumin, chili powder, and Mexican oregano. Cook for 1 minute so the tomato paste darkens slightly and the spices become fragrant.
  5. Add the diced tomatoes with their juices, beef broth, remaining 1/2 teaspoon salt, and browned beef. Scrape the bottom of the pot to loosen the flavorful browned bits.
  6. Bring the stew to a simmer, partially cover the pot, and cook gently for 75–90 minutes. Continue until the beef is nearly tender.
  7. Add the carrots and potatoes, then simmer for 20 minutes. The vegetables should begin to soften while the beef continues cooking in the seasoned broth.
  8. Add the corn, zucchini, and optional cabbage. Cook for another 10–15 minutes, until the vegetables are tender but not falling apart.
  9. Taste the stew and adjust the salt if needed. Serve hot with chopped cilantro and lime wedges.

Notes

Brown the beef in batches for the deepest flavor. Add zucchini, corn, and cabbage near the end so they retain their texture. Refrigerate leftovers promptly and reheat gently on the stovetop.