Recipe by Mille®
A delicious Mexican stew--make it as mild or as spicy as you like.
Top Review by BarbaraK
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.
- 2 tablespoons cooking oil
- 1 lb beef stew meat, cubed
- 3 ounces tomato paste
- 10 fluid ounces homemade beef broth
- 4 fluid ounces water
- 3 garlic cloves, crushed
- 1 teaspoon chili powder (or more)
- 1⁄2 teaspoon ground cumin (or more)
- 1⁄2 teaspoon ground black pepper
- 2 serrano chili peppers (seeded or not and chopped, (or more)
- 2 teaspoons cornstarch
Directions See How It's Made
- Heat oil in a large saucepan over medium high heat, and cook beef until evenly brown.
- Pour off excess fat and then stir in tomato paste, beef broth and water.
- Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers.
- 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.
- Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
- Serve with Mexican rice and/or homemade tortillas.