Mexican Style Beef Stew

Sass Muffin

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INGREDIENTS​

  • 2 pounds top sirloin, diced into 3/4 inch cubes
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1 large white onion, sliced 1/4 inch thick sliced, halved (2 cups)
  • 4 jalapenos, stemmed and sliced (remove seeds for mild, leave in for spicy)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 cups petite diced tomatoes and their juices, from 2 cans
  • 1/2 cup cilantro, chopped

Optional for serving:​

  • warm soft corn tortillas
  • cooked rice
  • pickled jalapenos

INSTRUCTIONS​

  • Season the beef with salt and let it sit 1 hour.
  • In a large cast iron pan or Dutch oven, heat the oil over high heat. When hot add the meat and cook, stirring 4 to 5 minutes.
  • Add the onion, jalapeno, oregano, and cumin, and cook, stirring occasionally until the vegetables are tender, 10 minutes.
  • Reduce heat to low, add the tomatoes and cook, covered stirring every 5 minutes to prevent sticking, until the meat is tender, about 45 minutes. Add the cilantro.
  • Divide the meat and serve family style with warm tortillas, rice and pickled jalapeno on the side, if desired.
 
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