Mexican Inspired Beef Stew

"Tomato Loved 2x More Green Chiles lend a spicy Mexican flavor to this tender beef stew. For additional toppings we recommend adding sour cream, chopped cilantro, sliced avocado, pickled jalapeños, and tortilla chips."
-- @mydiaryofus
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  • Recipe Card

*Note: To make in a slow cooker- Brown meat in a skillet and then add all ingredients to a slow cooker and cook on high for 4 hours or low for 6 hours.

Prep time 15mins
Cook time 2hrs
Serves or Makes: 6-8

Recipe Card


  • 1 1/2 lb beef stew meat, cut into 1-inch pieces
  • 2 tablespoons avocado oil
  • 1 white onion, diced
  • 1 poblano pepper, diced
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground oregano
  • 1 tablespoon tomato paste
  • 2 cans (20 oz) Tomato Loved 2x More Green Chiles
  • Salt, to taste.
  • Black Pepper, to taste.
  • 4 cups beef stock
  • 1 russet potato, peeled and diced
  • 1 lime, juiced


  • Step 1

    Generously season stew meat with salt and pepper on all sides.

  • Step 2

    Heat oil in a large dutch oven over medium heat. Once oil is hot, working in batches, brown meat until caramelized on both sides, about 8 minutes. Use a slotted spoon to remove meat from pot to drain a paper towel lined plate. Set aside.

  • Step 3

    Drain excess fat from pot, reserving 2 tablespoons. Add onion, poblano pepper, garlic, ground cumin, and ground oregano. Cook for 2-3 minutes until softened.

  • Step 4

    Add tomato paste and cook for 1 minute. Stir in Tomato Love 2x More Chilies and bring to a low boil.

  • Step 5

    Return meat back into pot along with beef stock and potato. Season with salt and pepper. Bring to a simmer and cook for 2 hours, until meat and potatoes are tender.

  • Step 6

    Remove from heat. Stir in fresh lime juice. Serve with desired toppings and tortillas.