Total Time
12hrs 10mins
Prep 10 mins
Cook 12 hrs

A delicious Mexican stew--make it as mild or as spicy as you like.

Ingredients Nutrition


  1. Heat oil in a large saucepan over medium high heat, and cook beef until evenly brown.
  2. Pour off excess fat and then stir in tomato paste, beef broth and water.
  3. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers.
  4. Reduce heat, and simmer (or place in a crockpot on low setting) for 8 to 12 hours--the longer you allow it to cook, the more tender the beef will be.
  5. Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
  6. Serve with Mexican rice and/or homemade tortillas.


Most Helpful

I made this in the crock pot. Apparently I added too many peppers because my Hispanic daughter-in-law said it was good, but too spicy. I liked the kick. But like I said, I added more peppers. I'll make it again.

BarbaraK April 27, 2002

Great recipe Miller! I browned my meat then made it in the crockpot. The only change I made to the recipe was to use 4 chili peppers, since we like spicy foods. It was very spicy, but so tasty. I just served it over white rice with broccoli! I'll certainly be making this again! Thanks for posting this great recipe!

BrendaM August 10, 2003

This was easy to make, my kind of recipe. I browned the meat(london broil) and then put it & everything else in the crockpot. The flavor of the sauce was wonderful, DH even said so!! I served it with Mexican rice and steamed zuccini. I doubled the recipe so will have left overs for burritos tonight. Thanks Miller

stillmeadow August 01, 2003

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