Why We Love This Recipe
- A truly great stew is, first and foremost, satisfying. This one certainly is that!.
- Warms you from the inside. Come inside after spending the day outside in the cold, and this caldillo will revive you.
- Full of Mexican flavors. The combination of the chilies, salsa, and cumin results in something truly special.
WHAT PEOPLE ARE SAYING …
Love the addition of the salsa verde, what a fantastic twist on a classic! — Brenda
About The Ingredients
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- Sautéing the meat, onions, and garlic in olive oil
- Beef Stew Meat – The beef that you select for this stew can range from “stew meat” to chuck roast, to London broil, sirloin, or round (see my notes about beef stew meat). All of these are appropriate for long cooking times. Choose what fits your budget. Whichever option you select, cooking calls for cutting it into bite-sized pieces.
- The flavorful ingredients that give the finished stew depth of flavor are onions and garlic cloves.
- Green chiles and diced tomatoes; my favorite brand is Rotel Choose mild, original, or hot according to your taste.
- If you have homemade chicken broth on hand, use it; if not, Swanson makes a respectable canned broth.
- Salsa Verde and Tomato Salsa – one is made with tomatillos, the other with red tomatoes This recipe is ideal for showcasing your homemade salsas. Alternately, you could try Herdez brand salsa verde and Pace brand tomato salsa.
- This and other Tex-Mex recipes typically call for the seasonings salt, black pepper, and cumin.
- Use potatoes in the stew that won’t become mushy. Yukon Gold are perfect!.
- Tortillas and Lime Wedges – For serving. Your choice of flour or corn (traditional!) tortillas.
The printable version of the recipe can be found at the bottom of this post and includes precise measurements for all the ingredients.
How To Make Mexican Beef Stew (Caldillo)
- A sizable pot or Dutch oven with medium-high heat should be used to heat the oil.
- Add the beef stew meat, onions, and garlic. Stirring frequently, saute until the onions are translucent and the stew meat has browned.
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- Add the remaining ingredients except for the potatoes. Stir well.
- After bringing to a boil, lower the heat to a simmer
- Cook the meat for 1 1/2 hours with the cover tightly on, or until it is tender.
- Stir in the potatoes.
- Cook the potatoes for an additional 30 minutes, or until they are tender.
- Serve with warm tortillas and lime wedges on the side.
Serve Your Stew in These Beautiful Handmade Soup Mugs!
- Taco seasoning will improve the stew’s Mexican flavor without adding a lot of extra heat.
- Consider adding some chipotle in adobo or red pepper flakes to really turn up the heat.
- For a flavorful kick, add roasted Hatch green chilis from New Mexico!
- Olive oil can be substituted with bacon fat for a smoky background flavor.
- If you don’t have any olive oil for sauteing, any other vegetable oil will do.
- Don’t have chicken broth? Beef broth works very well.
- Make a slurry with two tablespoons of cornstarch and two tablespoons of water for a thicker stew. Stir it in just before serving.
- Throughout the cooking process, check and stir the stew occasionally to ensure nothing is sticking. If there doesn’t seem to be enough liquid, add more broth or water.
Any leftover stew should be allowed to cool completely before being placed in an airtight container. Store in the refrigerator for up to 7 days. Storing the stew in the freezer for up to three months requires moving the cooled stew to a freezer-safe container. Reheating on low heat in the microwave or on the stovetop after defrosting
Warm flour or corn tortillas on the side and lime wedges to squeeze over the stew should be served with the caldillo. Provide sour cream, grated cheese, and chopped fresh cilantro as toppings.
Sour cream, for example, helps to tame the heat from the chilis.
Steamed rice and salads like black bean and corn salad or Mexican-style corn salad go well with caldillo. Naturally, stews go well with bread, so cheesy green chile cornbread is ideal for soaking up the delicious juices.
❓ Questions About Mexican Beef Stew
In a slow cooker, you can definitely make Mexican beef stew. Begin by browning the meat and onions according to the recipe’s instructions. Then, add the remaining ingredients to the slow cooker, excluding the potatoes. Cook with a cover for 8 to 12 hours on low, or 4 to 6 hours on high. Add the cubed potatoes about halfway through the cooking time.
The ingredients you use in the recipe will determine how hot the finished caldillo will be. Use mild tomato salsa, mild salsa verde, and plain canned diced tomatoes without chilies to make a very mild version. If you really want to amp up the heat, go for one of the spicier varieties of Rotel (like Serrano), hot red salsa, hot salsa verde, and add a little chipotle in adobo. Know your ingredients and choose according to your personal tastes.
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Mexican Beef Stew (Caldillo)
- ▢ 2 tablespoons olive oil
- ▢ 2 ½ pounds beef stew meat
- ▢ 2 medium onions roughly diced
- ▢ 2 cloves garlic minced
- ▢ 20 ounces diced tomatoes with green chilies recommend: Rotel
- ▢ 1 cup tomato salsa
- ▢ 1 ½ cups salsa verde
- ▢ 1 cup chicken broth
- ▢ 1 teaspoon salt
- ▢ ½ teaspoon pepper
- ▢ 1 teaspoon cumin
- ▢ 1 ½ pounds peeled and diced potatoes
- ▢ Tortillas and lime wedges for serving
- A sizable pot or Dutch oven with medium-high heat should be used to heat the oil.
- Add the beef stew meat, onions, and garlic. Stirring frequently, saute until the onions are translucent and the stew meat has browned.
- Add the remaining ingredients except for the potatoes. Stir well.
- After bringing to a boil, lower the heat to a simmer
- Cook the meat for 1 1/2 hours with the cover tightly on, or until it is tender.
- Stir in the potatoes.
- Cook the potatoes for an additional 30 minutes, or until they are tender.
- Serve with warm tortillas and lime wedges on the side.
- Pick any type of beef that takes a long time to cook, such as “stew meat, chuck roast, London broil, sirloin, or round.” Whichever option you select, cooking calls for cutting it into bite-sized pieces.
- Using the chilis and salsas of your choice, you can modify the amount of heat in the final dish. Serve the stew with lime wedges to squeeze over it and warm flour or corn tortillas on the side. Provide sour cream, grated cheese, and chopped fresh cilantro as toppings.
- Any leftover stew should be allowed to cool completely before being placed in an airtight container. Store in the refrigerator for up to 7 days. Storing the stew in the freezer for up to three months requires moving the cooled stew to a freezer-safe container. Reheating on low heat in the microwave or on the stovetop after defrosting
Based on the ingredients in each recipe, software determines the nutrition information. It is provided only as an estimate and for informational purposes. If accurate nutrition calculations are required for medical reasons, you should speak with your doctor or a registered dietitian.
— This post was originally published on May 14, 2015. It has been updated with new photos and additional information.
Easy CARNE CON PAPAS Recipe (Mexican Beef and Potato Stew)
FAQ
What is the choice beef for caldillo?
Pick any type of beef that takes a long time to cook, such as “stew meat, chuck roast, London broil, sirloin, or round.” Whichever option you select, cooking calls for cutting it into bite-sized pieces.
What is the meaning of Caldillo?
A spicy, hearty green chile steak soup from Mexico called caldillo is ideal for the colder months.
What cut of beef is best for a stew?
Here are some of the best beef cuts for stews that will produce meat that is juicy and tender even after extensive cooking:Chuck Bone-in short rib. Bohemian (Bottom Sirloin Flap)Oxtail. Fatty brisket (“point” or “second cut”)Cross-cut shanks.
What is the name of Mexican food steak?
In Mexican cooking, thin marinated beef steaks are used to make carne asada, which is literally translated as “grilled meat” (specifically beef). A dish called machaca is traditionally made with dried, spiced beef or pork that has been rehydrated and pounded to make it tender.