Mexican Beef Stew

    1 hour 15 minutes

    Mexican flavours such as chilli and cumin influence this easy beef stew. Lard is traditionally used to brown the meat, but olive oil works fine instead.

    65 people made this

    Serves: 4 

    • 1/2 tablespoon lard
    • 675g diced stewing beef
    • 1 onion, chopped
    • 1 (400g) tin chopped tomatoes
    • 2 fresh jalapenos or green chillies, seeded and diced
    • 2 tomatoes, chopped
    • 1/2 teaspoon ground cumin
    • 1 clove garlic, minced
    • salt and freshly ground pepper to taste
    • water as needed

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Melt the lard or heat oil in a large saucepan over medium high heat. Add the meat and brown well on all sides. Add the onions and sauté for 5 minutes, or until tender. Add the tinned tomatoes, jalapenos, fresh tomatoes, cumin, garlic, salt and pepper.
    2. Reduce heat to low, cover and simmer for 30 minutes to 1 hour, or until meat is tender. If mixture is too thick, add water as needed. Or if mixture is too thin, cook uncovered to allow liquid to evaporate.

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    Reviews in English (52)


    Love it!! I added a lil extra cumin and jalapeños.... and of course.. just before eating.. adding lime and avocado .... mmm perfecto!  -  18 Aug 2012


    Used different ingredients. I used 3 tsp. of ground cumin and 2 large or 3 small garlic cloves, minced. I love this recipe though! Thanks Mike  -  08 Oct 2008


    This is a Really good recipe! I let it simmer for about an hour and a half. But, I'm sure just an hour would be ok : ) my husband and 8 year old really like it when I make this recipe!  -  08 Oct 2008