Mexican Beef Stew with Rice

A hearty, flavorful stew featuring tender beef simmered in a rich tomato-chile broth, served over fluffy white rice.

Why You’ll Love This Recipe

This stew combines savory, spicy, and comforting elements in one pot. It’s perfect for family dinners, meal prep, and even freezing for convenient reheating.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• beef chuck or stew meat
• onion
• garlic
• diced tomatoes
• tomato sauce
• beef broth
• dried chiles (e.g., ancho, guajillo) or chili powder
• cumin
• oregano
• bay leaves
• salt and black pepper
• vegetable oil
• white rice

Directions

1. Rinse and soak dried chiles in hot water (if using), then drain and puree.
2. Season beef with salt and pepper.
3. In a heavy pot, heat oil and brown beef in batches; set aside.
4. Sauté onion and garlic until softened.
5. Add chile puree, diced tomatoes, tomato sauce, broth, spices, and bay leaves; stir well.
6. Return beef to pot. Bring to a simmer, reduce heat, and cover.
7. Simmer 1½–2 hours until beef is tender, stirring occasionally.
8. Remove bay leaves.
9. Meanwhile, cook rice according to package instructions.
10. Serve stew over warm rice, garnished with cilantro, lime wedges, or diced onion.

Servings and timing

• Servings: Yields about 6 portions of stew with rice.
• Timing: Prep takes 15 minutes, simmering takes 90–120 minutes, rice takes 20 minutes.

Variations

• Spicier version: Add diced jalapeño or serrano peppers.
• Vegetable boost: Add carrots, potatoes, or bell peppers during simmering.
• Slow cooker adaptation: Brown beef and sauté aromatics, transfer to slow cooker, add liquids and spices, cook on low 6–8 hours.

Storage/reheating

• Storage: Refrigerate stew and rice separately in airtight containers for up to 4 days.
• Freezing: Freeze stew in meal-size portions for up to 3 months; thaw overnight in fridge.
• Reheating: Warm stew gently on stovetop or microwave, adding a splash of broth if needed. Reheat rice in microwave with damp paper towel overlay for moisture.

FAQs

What cut of beef works best for this stew?

Use well-marbled cuts like beef chuck, stew meat, or shoulder—they become tender and flavorful when simmered.

Can I substitute dried chiles with chili powder?

Yes, use 2 to 3 tablespoons of good-quality chili powder in place of the chile puree for convenience.

Is this recipe gluten-free?

Yes—just be sure to choose gluten-free beef broth and chili powder (some blends may contain additives).

How do I adjust the spice level?

Remove seeds from dried chiles or reduce the amount of chili powder. For more heat, add fresh or dried hot peppers.

Can I make this in an Instant Pot?

Absolutely! Brown beef on sauté mode, add other ingredients, then pressure cook on high for 35–40 minutes with natural release.

What rice should I serve it with?

Plain long-grain white rice is traditional. You could also use brown rice, cilantro-lime rice, or even cauliflower rice for a low-carb option.

Can I make this stew vegetarian?

Yes—swap beef for cubed tofu or extra vegetables, and use vegetable broth instead of beef broth.

Why is my chili so thin, and how do I thicken it?

If the stew is too thin, remove lid and simmer uncovered until it reduces. You can also mix a tablespoon of cornstarch with cold water and stir it in to thicken.

Can I reheat this without drying it out?

Yes—add a little extra broth or water when reheating, either in a pot over low heat or in microwave with a splash of liquid.

What toppings go well with this stew?

Try fresh cilantro, diced white onion, lime wedges, avocado, sour cream, queso fresco, or jalapeños.

Conclusion

Mexican Beef Stew with Rice delivers a powerful blend of hearty beef, smoky chiles, and warm spices, perfectly complimented by steamed rice. Whether you make it on the stove, in a slow cooker, or an Instant Pot, it’s a satisfying, versatile meal that stands up to leftovers and freezing.

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