Tender Tex-Mex Beef Stew Recipe
Craving a hearty Tex-Mex beef stew packed with bold, savory flavors? This slow-cooked beef stew features tender beef chunks simmered in rich Tex-Mex gravy with fresh vegetables and aromatic spices. Perfect for family dinners, this Tex-Mex beef stew recipe pairs beautifully with flour tortillas or rice.
Ingredients:
2 lbs beef stew meat (chuck roast, cut into 1-inch cubes)
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
2 medium tomatoes, diced
2 teaspoons ground cumin
1 tablespoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper (optional, for spice)
1 cup beef broth
1/4 cup tomato sauce
2 tablespoons all-purpose flour
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Flour tortillas or rice, for serving
Instructions:
Brown the Beef for Tender Tex-Mex Stew: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Sear until golden brown on all sides. Transfer to a plate.
Cook Vegetables for Rich Beef Gravy: In the same pan, sauté onions, garlic, and green bell pepper for 3–4 minutes until soft and fragrant.
Add Tomatoes and Tex-Mex Spices: Stir in diced tomatoes, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook for 2–3 minutes to enhance flavor.
Make the Gravy: Sprinkle in flour and stir until well combined. Slowly pour in beef broth and tomato sauce, whisking to prevent lumps.
Simmer the Beef Stew: Return seared beef to the pan. Bring to a simmer, cover, and cook on low heat for 1.5–2 hours until the beef is tender and the Tex-Mex gravy is thickened.
Season and Garnish: Taste and adjust with salt and pepper. Sprinkle with fresh cilantro.
Serve: Enjoy your slow-cooked Tex-Mex beef stew hot with flour tortillas or rice for a satisfying dinner.
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