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Beef Stew Recipe

Name: El Potro Mexican Restaurants Beef Stew Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs beef chuck, trimmed and cut into 1-1.5 inch cubes; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp ground cumin; 1 tsp dried oregano (Mexican if available); 2 tbsp vegetable oil or canola oil; 1 cup yellow onion, medium, diced; 2 cups green bell peppers, seeded and sliced into 1/2-inch strips; 2 cups roma or plum tomatoes, diced (or canned fire-roasted diced tomatoes); 4 cloves garlic, minced; 1 each jalapeño, seeded and finely chopped (optional for heat); 2 tbsp tomato paste; 3 cups beef stock or low-sodium broth; 1 cup water; 1 cup dry red wine (optional); 1 tbs chipotle in adobo, minced (for smoky heat); 1 tsp ground ancho chili or mild chili powder; 0.5 tsp ground coriander; 1 tbsp lime juice (fresh); 1 tsp apple cider vinegar; 0.25 cup all-purpose flour (for dredging beef); 1 tsp cornstarch (optional, for final thickening); 0.25 cup fresh cilantro, chopped; 2 each scallions or green onion, sliced

Inspired by El Potro Mexican Restaurant

Time2h 30m

Serves4

Cooked Mexican style with green peppers, onions, tomatoes, and El Potro's own special flavorings.

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Ingredients

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Beef & Marinade

2 lbs beef chuck, trimmed and cut into 1-1.5 inch cubes

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp Ground cumin

1 tsp dried oregano (Mexican if available)

2 tbsp vegetable oil or canola oil

Vegetables & Aromatics

1 cup yellow onion, medium, diced

2 cups green bell peppers, seeded and sliced into 1/2-inch strips

2 cups roma or plum tomatoes, diced (or canned fire-roasted diced tomatoes)

4 cloves Garlic, minced

1 each jalapeño, seeded and finely chopped (optional for heat)

2 tbsp tomato paste

Liquids & Stock

3 cups beef stock or low-sodium broth

1 cup water

1 cup dry red wine (optional)

El Potro Special Seasonings

1 tbs chipotle in adobo, minced (for smoky heat)

1 tsp ground ancho chili or mild chili powder

1/2 tsp Ground coriander

1 tbsp lime juice (fresh)

1 tsp Apple cider vinegar

Thickening & Finish

1/4 cup all-purpose flour (for dredging beef)

1 tsp cornstarch (optional, for final thickening)

1/4 cup Fresh cilantro, chopped

2 each scallions or green onion, sliced

Method

Beef & Marinade

Season and dredge beef

Pat beef cubes dry with paper towels. In a bowl, combine kosher salt, black pepper, cumin, and oregano. Toss beef with the spice mixture to coat evenly. Lightly dredge the beef cubes in the 1/4 cup flour, shaking off excess.

Brown beef

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tbsp vegetable oil and swirl. In batches (do not overcrowd), add beef cubes and brown on all sides until a deep golden crust forms, about 4–5 minutes per batch. Transfer browned beef to a plate and repeat until all beef is browned. Leave any browned bits (fond) in the pot.

Vegetables & Aromatics

Sauté aromatics

Reduce heat to medium. If pot is dry, add 1 tbsp oil. Add diced onion and sauté until translucent, 4–5 minutes. Add green pepper strips and continue to cook 3–4 minutes until they begin to soften. Add minced garlic and chopped jalapeño (if using) and cook 30–45 seconds until fragrant.

Develop base

Stir in the tomato paste and cook 1–2 minutes to remove raw edge. Add the diced tomatoes (or canned fire-roasted tomatoes) and simmer 3–4 minutes, scraping up any browned bits from the bottom of the pot.

Liquids & Simmering

Deglaze and combine

If using, pour the dry red wine into the pot to deglaze, scraping the fond; simmer 1–2 minutes to reduce slightly. Return the browned beef and any accumulated juices to the pot.

Add stock and special seasonings

Pour in 3 cups beef stock and 1 cup water. Stir in the chipotle in adobo, ancho chili or chili powder, ground coriander, lime juice, and apple cider vinegar. Bring the stew to a gentle simmer.

Simmer until tender

Lower heat to maintain a low simmer, cover partially with a lid, and cook gently for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and connective tissue has broken down. Alternatively, cook in a 300°F (150°C) oven covered for the same time.

Thickening & Finish

Adjust consistency

If the stew is thinner than desired, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and stir into the simmering stew. Cook 3–5 minutes until thickened. Taste and adjust salt and pepper as needed.

Finish and garnish

Stir in chopped cilantro and sliced scallions just before serving for brightness. If you prefer more acidity, add an extra squeeze of lime.