Tex-Mex Beef Stew is a hearty, flavorful dish perfect for cozy dinners. Combining tender beef, beans, corn, and vibrant spices, this stew brings warmth and richness to your table. Its bold flavors, balanced by fresh herbs and a touch of lime, make it an irresistible meal for family and friends.
The key to a great Tex-Mex stew is layering flavors. Browning the beef develops deep, rich taste, while slow simmering allows spices, beans, and vegetables to meld perfectly. Adding fresh herbs and a squeeze of lime at the end brightens the dish, creating a balance between hearty richness and lively freshness.
For the Stew:
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (14 oz) diced tomatoes
1 cup beef broth
1 cup cooked black beans or kidney beans
1 cup corn kernels (fresh, canned, or frozen)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges for serving
First, heat olive oil in a large pot over medium-high heat. Add beef cubes in batches, browning on all sides. Remove and set aside. Browning develops deep flavor through the Maillard reaction, essential for a rich stew.
In the same pot, add onions and bell peppers. Sauté for 5 minutes until softened, then add garlic and cook for 30 seconds until fragrant.
Return beef to the pot. Stir in diced tomatoes, beef broth, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Bring to a gentle simmer. Cover and cook for 1.5–2 hours, stirring occasionally, until beef is tender.
Add beans and corn during the last 15 minutes of cooking. Stir to combine and allow flavors to meld. Taste and adjust seasoning as needed.
Remove from heat and let the stew rest for 5 minutes. Serve in bowls garnished with fresh cilantro and a squeeze of lime. Pair with warm tortillas or crusty bread for a complete meal.
Spicy: Increase cayenne or add diced jalapeños.
Smoky: Use smoked paprika and a touch of chipotle in adobo.
Vegetarian: Substitute beef with hearty mushrooms or tofu and use vegetable broth.
Cheesy: Top with shredded cheddar or Monterey Jack before serving.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to maintain consistency. Freeze for up to 3 months, thawing overnight before reheating.
Skipping beef browning: Reduces depth of flavor. Always sear meat first.
Overcooking vegetables: Add delicate ingredients like beans and corn later.
Too thin stew: Simmer uncovered toward the end to thicken naturally.
Underseasoning: Taste and adjust seasoning before serving.
Browning beef develops rich, complex flavor.
Slow simmering ensures tender, juicy meat.
Balanced spices create a flavorful Tex-Mex profile.
Flexible recipe accommodates variations easily.
Beginner-friendly with step-by-step instructions.
Tex-Mex Beef Stew is a hearty, comforting dish that brings bold flavors and satisfying textures to any dinner table. Its rich, spicy broth combined with tender beef and vibrant vegetables makes it a crowd-pleaser for weeknight dinners or special occasions. With simple ingredients and careful layering of flavors, this stew is bound to become a family favorite.