Fire up your smoker friends; today, we’re making a hearty, spicy, and deliciously easy Mexican Beef Stew! With a tomato and chili broth, tender chunks of slow-cooked chuck roast, and big chunks of carrots and yucca, this stew is perfect for a chilly fall or winter night served with some warm tortillas and all the fixings.
Mexican Beef Stew
Sometimes, the simplest things really are the best. This stew came together quickly and has simple, easy-to-find ingredients. We made this on our pellet smoker to give it a little extra oomph, but if yours is buried in snow or the weather isn’t making you very motivated to get outside and cook, this recipe can be made fully on the stovetop or in the oven too.
Soup vs Stew
There’s a lot of debate as to what makes a dish a soup versus a stew, and no one can seem to really agree. Some say that stew is a thicker consistency, or uses a thickener of some kind, and has larger chunks of meat and vegetables in it and also typically contains less liquid compared to ingredients than soup does.
This dish could really be considered either. While the broth isn’t thickened with any roux, we left the ingredients nice and chunky. There aren’t any noodles in this dish either, so serving it with a loaf of crusty bread or as we’ve done here, some fresh, warm tortillas, makes this a meal I can really stand behind, regardless of what you actually call it.
Why you’ll love this dish…
- Flavorful and Hearty: Rich with spices and tender beef chunks.
- Comforting: Ideal for warming up during colder months.
- Versatile: Easily adaptable with different vegetables or spices.
- Crowd-Pleaser: Sure to satisfy both family and guests alike.
- Nutritious: Packed with protein and vegetables for a balanced meal.
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Mexican Beef Stew shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Beef chuck roast
- Asadero Al pastor rub
- Oil
- Carrots
- Yucca
- El Pato hot tomato sauce
- Water
- Dried ancho chili
- Dried California chili
- Salt
- Dried Mexican oregano
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How to make Mexican Beef Stew
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Brown
Brown beef chunks seasoned with Asadero rub in a Dutch oven.
2
Soup
Add water, tomato sauce, chilis, salt, remaining rub, and oregano to the pot.
3
Grill
Cook on the grill at 300°F, starting uncovered, then covered for 2-3 hours.
4
Vegetables
Add carrots and yucca in the final hour of cooking.
5
Enjoy
Serve with diced onion, fresh cilantro, and jalapeño as garnish.
Try this Shredded Beef Burrito!
Mexican Beef Stew FAQ
Can I make this stew on the stove?
Yes, it can also be simmered on the stove over low heat, following the same steps.
What if I can’t find El Pato sauce?
Substitute with another brand of spicy tomato sauce or a mix of tomato sauce and chili powder.
How can I adjust the spice level?
You can use a mild tomato sauce if you don’t like any spice in your soup. If you do, just add some chili powder to taste.
Have some Smoked Salsa with this dish!
Serve this with…
- Steamed rice or warm tortillas
- A side of avocado slices or guacamole for a creamy texture.
- A Classic Margarita
More great recipes with some spice to enjoy!
- Easy Mexican Rice
- Blackstone Mexican Fried Rice
- Mexican Pizza
- Mexican Shrimp Cocktail
- Spicy Corn Salsa
- Strawberry Jalapeño Salsa
- Smoked Salsa Verde
- Smoked Tomatillo Salsa
- Chilaquiles with Hatch Salsa Verde
Mexican Beef Stew
Hearty, smoked Mexican Beef Stew has just the right amount of spice in the rich, flavorful broth.
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
- 1/4 cup diced white onion
- 1/4 chopped fresh cilantro
- 1/4 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 Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 652Total Fat: 35gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 154mgSodium: 1202mgCarbohydrates: 38gFiber: 5gSugar: 8gProtein: 50g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.