Prep 30 mins
Cook 2 hrs 30 mins
A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.
- Preheat oven to 350 degrees F.
- Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
- Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
- Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
- Serve as is, or on rice, or folded into warm tortillas.
We have made this several times now and it never fails to be mouth- wateringly good. I brown the chuck whole (without cubing), then put it all in the crockpot for the day. (Do reduce the beef broth to about 1/2 cup and keep an eye to see if it needs more liquid.) Shred the meat and put it back in the crockpot for about 45-60 minutes to absorb all the delicious juices. Then serve it with warm flour tortillas, salsa, cheese, avocado, and sour cream. With refried or chili beans and/or rice on the side. This is so yummy and mouth-watering that my Mexican-food averse DH loves it and asks for it again and again. This recipe is a keeper!
More than 5 stars! Absolutely delicious. Years ago, in Lubbock, Texas, there was a little Mexican restaurant called Texas Tony's on the corner, on the way to "The Strip" (where you could buy alcohol since it wasn't sold in town) and they'd sell these fabulous burritos to people as they drove by on the way to the Strip. Everyone was very upset when Texas Tony's closed down. This meat tastes EXACTLY like the meat they put in their burritos. I was so excited to write my review because this recipe was a wonderful find. I cooked it exactly as written but when it was tender I took out the meat and shredded it and put it with the liquid into my crock pot to take to a potluck at the school I work at. It got rave reviews. Thanks for the great recipe!
This turned out incredibly well. So rich and flavorful. I halved the recipe and browned the whole roast in a heavy pan and transferred it to the crockpot and then sauteed the the onion and peppers until soft adding the broth and scrapping up all the good browned bits from the pan. I pour everything in the crockpot and cooked on low for 5 hours, cooled and refrigerated it and reheated the next day. It was a delicious and comforting meal. Thanks for sharing the recipe, I'm looking forward to making this again.