Go Back

Caldillo Mexican Beef Stew

Caldillo Mexican beef stew simmers browned beef chuck in a savory tomato and beef broth until fork-tender. Yukon Gold potatoes and green chiles finish the one-pot stew with tender bites and a mild chile kick.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 2 lb beef chuck cut into 1-inch cubes and patted dry
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 can (14.5 oz) tomatoes diced
  • 6 cups low-sodium beef broth
  • 1 lb Yukon Gold potatoes cut into 1-inch cubes
  • 1 can (4 oz) green chiles diced

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the beef with the kosher salt and black pepper.
  3. Brown the beef in 2 batches, turning occasionally, for 5 to 7 minutes per batch.
  4. Transfer the browned beef to a plate.
  5. Add the onion to the pot and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
  6. Add the garlic, cumin, and oregano, and stir for 30 seconds.
  7. Stir in the tomatoes, beef broth, browned beef, and any accumulated juices.
  8. Bring the stew to a boil, scraping up any browned bits from the bottom of the pot.
  9. Cover, reduce the heat to low, and simmer gently for 1 1/2 to 2 hours, until the beef is fork-tender.
  10. Stir in the potatoes and green chiles, then cover.
  11. Simmer for 20 to 25 minutes, until the potatoes are tender.

Notes

For deep browning, cook the beef in 2 batches rather than crowding the Dutch oven. Refrigerate leftovers for 3 to 4 days or freeze them; this stew is naturally gluten-free when made with certified gluten-free broth.