Mexican Beef Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 490.5
  • Total Fat: 29.5 g
  • Cholesterol: 70.5 mg
  • Sodium: 1,561.0 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 37.0 g

View full nutritional breakdown of Mexican Beef Stew calories by ingredient
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Number of Servings: 8


    Beef chuck, arm pot roast, 2 lb (remove)
    *Bacon (Farmland Thick sliced), 2 serving (remove)
    *Extra Light Olive Oil, 2 tbsp (remove)
    *Pepper, ancho, dried, 5 pepper
    *Beef Broth - Swanson Low Sodium, 2 cup
    *Onions, raw, 1 medium (2-1/2" dia)
    *Garlic, 2 cloves
    *Salt, 1 tbsp
    *Pepper, black, 1 tbsp
    *1/2 tsp. Cumin Powder, 4 serving
    *Cinnamon, ground, 1 tsp
    *All spice 1/2 tsp
    *Chocolate (Ghirardelli) 100% Cacao Unsweet Baking Bar 1/2 block
    *tomatoe sauce fire roasted tomatoes 1 can
    *tomato paste 1/2 cup
    *honey 1 tsp


Heat a dutch oven pan (or any pan that can be transferred into the oven) over medium heat. Add olive oil and bacon, cook until bacon is crisp and oil is rendered. Reconstitute the ancho peppers in the beef broth, bring to a boil and then let steep. Cut beef roast into bite size chunks, salt and pepper. Remove bacon and set aside. Place beef into bacon drippings and let them cook to a crusted brown on each side (once you place in the pan don't mess with them until ready to turn). Chop onion and mince 2 cloves of garlic. Take meat out and place with bacon. Put onion and garlic into pan turn down to low and let sweat out. Once they get tender add spices (cumin, cinnamon, all spice, salt and pepper). Take ancho peppers off the stove place in food processor with can of fire roasted tomatoes, blend until smooth. Add to onion, garlic, spice mixture. Mix getting the drippings off of the bottom. Add tomato paste, chocolate, and honey. Add meat back into the pan. Mix well and place uncovered in the oven at 350 degrees for 2 or 3 hours. Meat should be tender and sauce should be thick.

Serve with black beans and tortilla shells. Top with sour cream, avocado, and pico. (not figured into the calories).

Serving Size: makes about 8 - 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LAURIEWY.

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