Mexican Style Beef Stew
A hearty and flavorful beef stew with a Mexican twist, perfect for family dinners.
Equipment
- Cast Iron Pan or Dutch Oven Ideal for even cooking and flavor retention.
Ingredients
Main Ingredients
- 2 pounds top sirloin, diced into 3/4 inch cubes
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 1 large white onion, sliced 1/4 inch thick (about 2 cups)
- 4 jalapeños, stemmed and sliced (remove seeds for mild, leave in for spicy)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cups petite diced tomatoes (from 2 cans, with juices)
- 1 2 cup cilantro, chopped
Instructions
- Season the diced beef with kosher salt and let it sit for 1 hour to absorb the flavor.
- In a large cast iron pan or Dutch oven, heat the olive oil over high heat. Once hot, add the seasoned beef and cook for 4 to 5 minutes, stirring occasionally until browned.
- Add the sliced onion, jalapeños, dried oregano, and ground cumin to the pan. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
- Reduce the heat to low and add the petite diced tomatoes along with their juices. Cover the pan and cook, stirring every 5 minutes to prevent sticking, for about 45 minutes or until the beef is tender.
- Stir in the chopped cilantro just before serving.
- Serve the beef mixture family-style with warm tortillas, cooked rice, and pickled jalapeños on the side, if desired.
Notes
For a milder dish, be sure to remove the seeds from the jalapeños. Feel free to add other vegetables like bell peppers or corn for extra flavor and nutrition.