Los Rios Stew

"They serve this at a little cantina near where I live. Doesn't look so good, but the taste is fabulous."
 
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photo by slickchick photo by slickchick
photo by slickchick
Ready In:
1hr 50mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • In a Dutch oven, heat oil; saute beef until browned on all sides.
  • Add remaining ingredients except for cheese.
  • Bring to a boil; lower heat and simmer for 1 1/2 hours or until meat it tender.
  • Ladle stew into individual serving bowls; top with cheese.
  • I usually serve this with corn bread.

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Reviews

  1. Very tasty! I reduced the amount of meat to 1 1/2 lbs and only added one can of beans since one member of my family is phobic about the results of eating them! The only Rotel tomatoes I can get around here are the very mild ones so I added a bit of Chipolte chili powder along with the 2 tsps. of cumin. I though the shredded Monterey Jack added a lot of flavor too. I served it with some really good white corn tortilla chips. Thanks!
     
  2. Mmmm....Quick and delicious stew. I brought it to a simmer on the stove and then transferred it to the crock pot and cooked it on low for about 5 hours. I only used a 1/2 teaspoon of cumin, DH isn't a fan and added a teaspoon of dried oregano. Looking forward to the leftovers. Thanks for posting the recipe.
     
  3. Oh my goodness. This stew was a stupendous success with my family/friends. We had several people over to watch football last Saturday. Everyone complimented on how good it was. I used the hot/spicy Rotel tomatoes and only 1 teaspoon ground cumin. For me, I could have added the other teaspoon, but my husband is kind of wimpy when it comes to spices so I compromised. The cheese on top was perfect. I served this stew with tortilla chips and we were set. A great Tex-Mex hearty meal.
     
  4. I made this stew as part of our Mexican dinner. It was so delicious. I tasted it after adding 1 t. cumin and went ahead and added another 1/2 t. I thought that was just right for my taste buds anyway. Very hearty and full-flavored. This is a great winter weather meal. Thanks for sharing this recipe.
     
  5. I have been wanting to try this for a long time and finally got around to making it last night for dinner tonight. I cut a rump roast into bite-size pieces and followed the rest of the recipe except leaving out the green peppers. The meat was tender in the time stated (1 1/2 hours). The flavor was excellent - very rich and well seasoned. I put a corn tortilla in the bottom of each bowl and then put the stew on top of that and reheated. Also added some mexican cheese on top. Everyone in my family enjoyed it and it was very easy to make so I know I will be doing this again. Thanks for posting!
     
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Tweaks

  1. I just love this recipe and one I try to make when we have chilly nights. I have made this on the stove and in the crock pot and both ways are great. I have used black beans in place of the pinto beads and I don't add the sugar. I also usually make this with pork loin for the meat which just melts in your mouth. I have made this for company and have had to pass the recipe along. Thanks for posting a great recipe that is a staple dinner come fall and winter ( and a few times in the summer in the crock pot).
     
  2. This was great! I cooked this in a crockpot for about 4 1/2 hours. I used 2 lbs of sirloin for the meat and used black beans instead of pinto beans. For added color, I added some red pepper. I also squeezed in some fresh lime juice. This looked so colorful served on top of a bowl of rice and topped with shredded monterrey jack and fresh cilantro. Served with jalapeno corn bread and this makes a wonderful meal! Thanks for sharing.
     

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