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Mexican Beef Stew

Hearty, smoked Mexican Beef Stew has just the right amount of spice in the rich, flavorful broth.
Course Soup
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 652kcal
Author Or Whatever You Do

Ingredients

  • 3 pounds beef chuck roast
  • 2 tablespoons Asadero Al pastor rub divided
  • 2 tablespoons oil
  • 1 pound carrots
  • 1 pound yucca
  • 1 28- ounce can El Pato hot tomato sauce
  • 5 cups water
  • 1 whole dried ancho chili
  • 1 whole dried California chili
  • 1 teaspoon salt
  • 1 tablespoon dried Mexican oregano

Garnish

  • ¼ cup diced white onion
  • ¼ chopped fresh cilantro
  • ¼ diced fresh jalapeño pepper

Instructions

  • Cut the roast into 1 1/2” chunks.
  • Sprinkle half the Asadero rub onto the beef.
  • Pour the oil into the bottom of a Dutch oven and put on the stovetop on medium-high heat.
  • When the oil is hot, place the beef chunks in and brown all sides.
  • Add the water, tomato sauce, dry chilis, salt, remaining Asadero rub, and dried oregano.
  • Stir everything together and place on your grill at 300°F.
  • Leave the top off for the first hour of cooking, then cook for another 2-3 hours with the top on.
  • Fork test the meat for tenderness.
  • When the meat is close to the tenderness you like, add in the carrots and the yucca.
  • Before the carrots and yucca go in, cut them into 1” pieces.
  • Put the cover back on and let cook for another hour.
  • Pull from the grill and serve with condiments of your choice.

Nutrition

Serving: 1g | Calories: 652kcal | Carbohydrates: 38g | Protein: 50g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 154mg | Sodium: 1202mg | Fiber: 5g | Sugar: 8g