Fire up your smoker—or stay cozy in the kitchen—because this hearty, spicy, and easy-to-make Mexican Beef Stew delivers big flavor. A tomato-and-chile broth bathes tender chunks of slow-cooked chuck roast along with chunky carrots and yucca. Serve with warm tortillas or steamed rice and fresh garnishes for a comforting meal on a chilly evening.
Mexican Beef Stew
This recipe uses simple, accessible ingredients and comes together with minimal fuss. Cooking it on a pellet smoker adds a smoky depth, but you can easily finish it on the stovetop or in the oven if you prefer. The key is low-and-slow cooking so the beef becomes meltingly tender and the broth develops a rich, balanced heat.
Soup vs. Stew
The line between soup and stew is blurred. Stews tend to have larger pieces of meat and vegetables and a more concentrated broth, while soups often have more liquid and may include noodles. This dish sits comfortably between the two: the broth is not thickened with a roux, but the ingredients are left chunky and substantial—perfect for soaking up with tortillas or crusty bread.
Why you’ll love this dish
- Robust flavor: A smoky, tomato-chile broth complements well-seasoned beef.
- Comfort food: Warm and satisfying on cool nights.
- Flexible: Swap or add vegetables and adjust spice to taste.
- Family-friendly: Hearty enough for a crowd and easy to scale.
- Nutrient-packed: A balanced mix of protein, vegetables, and energy.
Also works beautifully when you want to highlight smoked recipes or Traeger-style cooking techniques.
Recipe Shopping List
Here’s what you’ll want to have on hand. See the full recipe card below for exact quantities and timing.
- Beef chuck roast
- Asadero Al pastor rub (or a similar beef rub)
- Cooking oil
- Carrots
- Yucca (cassava)
- Hot tomato sauce (a spicy canned tomato sauce)
- Water or beef stock
- Dried ancho chile
- Dried California chile
- Salt
- Dried Mexican oregano
How to make this recipe (overview)
Below is a concise overview of the cooking process. Follow the detailed recipe card for precise measurements and times.
- Brown: Cut the chuck roast into large chunks and brown them in a heavy Dutch oven with oil and seasoning.
- Build the broth: Add tomato sauce, water, dried chiles, oregano, salt, and the remaining rub to the pot.
- Slow-cook: Simmer low and slow—either on a smoker set to 300°F, in an oven, or on the stovetop—until the meat is nearly tender.
- Add roots: Add carrots and yucca in the last hour of cooking so they soften without falling apart.
- Finish and serve: Adjust seasoning and serve with diced onion, fresh cilantro, jalapeño, warm tortillas, or rice.
Recipe FAQ
Yes. After browning the meat and combining the ingredients, let it simmer gently on the stovetop over low heat until the meat is tender.
What if I can’t find a specific brand of hot tomato sauce?
Use any spicy tomato sauce you like or mix plain tomato sauce with chili powder and a splash of vinegar for brightness.
How can I adjust the spice level?
Reduce or omit the dried chiles and use a milder tomato sauce for less heat. Add chopped fresh chiles or hot sauce at the table to increase spice.
Serve this with
- Steamed rice or warm tortillas
- Sliced avocado or guacamole for a creamy contrast
- A citrusy cocktail or nonalcoholic mixer to brighten the meal
More Mexican-inspired recipes
- Easy Mexican Rice
- Blackstone Mexican Fried Rice
- Mexican Pizza
- Mexican Shrimp Cocktail
- Spicy Corn Salsa
- Strawberry Jalapeño Salsa
- Smoked Salsa Verde
- Smoked Tomatillo Salsa
- Chilaquiles with Salsa Verde
Mexican Beef Stew
Hearty, smoked Mexican beef stew with a rich tomato-chile broth and tender beef chunks.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Ingredients
- 3 pounds beef chuck roast, cut into 1½-inch chunks
- 2 tablespoons Asadero Al pastor rub, divided (or substitute a similar beef rub)
- 2 tablespoons oil
- 1 pound carrots, cut into 1-inch pieces
- 1 pound yucca, peeled and cut into 1-inch pieces
- 1 (28-ounce) can hot tomato sauce
- 5 cups water (or beef stock)
- 1 whole dried ancho chile
- 1 whole dried California chile
- 1 teaspoon salt
- 1 tablespoon dried Mexican oregano
Garnish
- ¼ cup diced white onion
- ¼ cup chopped fresh cilantro
- ¼ cup diced fresh jalapeño
Instructions
- Cut the roast into 1½-inch chunks.
- Sprinkle half the rub over the beef and toss to coat.
- Heat oil in a Dutch oven over medium-high heat.
- Brown the beef on all sides in batches; remove and set aside.
- Add the beef back to the pot, then pour in the tomato sauce and water. Add the dried chiles, salt, remaining rub, and oregano.
- Stir to combine and bring to a gentle simmer.
- If using a smoker or grill, place the covered Dutch oven inside at 300°F. If using the oven, bake covered at 300°F. If on the stovetop, reduce to low and simmer gently.
- Cook uncovered for the first hour, then cover and continue cooking for another 2–3 hours until the meat is nearly tender.
- When the beef is almost as tender as you like, add the carrots and yucca (cut into 1-inch pieces).
- Cover and cook for about one more hour, or until vegetables are tender and meat easily pulls apart with a fork.
- Adjust seasoning to taste. Serve hot with diced onion, cilantro, jalapeño, warm tortillas, or rice.
Nutrition Information (per serving)
Calories: 652 • Total Fat: 35g • Saturated Fat: 13g • Cholesterol: 154mg
Sodium: 1202mg • Carbohydrates: 38g • Fiber: 5g • Sugar: 8g • Protein: 50g