This hearty Mexican Caldillo beef stew is packed with flavor and warmth. Tender beef is cooked slowly with colorful veggies and spices, creating a comforting dish that’s perfect for any day!
I love how each bite is filled with juicy meat and tasty veggies. Plus, it makes the house smell amazing while it cooks! Serve it with warm tortillas for a cozy meal. 🌮
Key Ingredients & Substitutions
Beef Chuck Roast: This is the heart of the dish, as it becomes tender during the long cook. If you want a leaner option, you can use sirloin or round steaks, but they may not be as flavorful.
Vegetable Oil: Good for browning the meat, but if you prefer, you can use olive oil or even avocado oil. They add a nice flavor and are healthier options!
Onion & Garlic: These aromatics are essential for depth of flavor. Red onions also work well if you prefer a slightly milder taste. Don’t skip the garlic; it brings everything to life!
Roma Tomatoes: These are perfect for stews due to their low moisture. You can substitute with canned diced tomatoes, which work just as well.
Veggies (Potatoes, Carrots, Zucchini): You can replace these with other vegetables like green beans or sweet potatoes. I sometimes add bell peppers for color!
Jalapeños: They add heat; however, you can use bell peppers for just flavor without spice, or even chipotle in adobo for a smoky kick.
How Do I Get the Beef Tender and Flavorful?
Getting the beef tender requires two key steps: browning and simmering. When you brown the meat, it creates a rich flavor base. Make sure the oil is hot before adding the beef. Here’s how to do it right:
- Heat the oil until it’s shimmering. Add beef in batches to avoid overcrowding, which steams instead of browns.
- Let it brown without moving it too much, giving it about 2-3 minutes per side until a nice crust forms.
- After browning, cook it slowly in the broth. Lower heat to let it simmer for 1.5 to 2 hours; this allows the flavors to meld and beef to become tender.
Feel free to check occasionally and stir gently, but avoid lifting the lid too often. Enjoy your hearty Caldillo stew!
Hearty Mexican Caldillo Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons vegetable oil
- 1 large white onion, chopped
- 3 cloves garlic, minced
- 4 large roma tomatoes, chopped
- 2 medium potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 2 medium zucchini, sliced
- 1-2 jalapeños, seeded and chopped (optional for heat)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 4 cups beef broth
- 1 cup water
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prep and around 2-2.5 hours to cook. It’s great for a leisurely weekend or any day you want something comforting. During the simmering, your kitchen will smell amazing!
Step-by-Step Instructions:
1. Browning the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, ensuring they are not crowded. Brown the beef on all sides to develop flavor, about 5-7 minutes per batch. Once browned, remove the beef and set it aside on a plate.
2. Softening the Aromatics:
Using the same pot, add the chopped onion. Sauté for about 5 minutes until it’s softened and translucent. Then, add the minced garlic and cook for another minute until it’s fragrant. Stir and enjoy the scent!
3. Cooking the Tomatoes:
Add the chopped roma tomatoes to the pot. Cook them down for about 5-7 minutes until they’re soft and begin to break down. This adds a delicious, rich flavor to the base of our stew.
4. Adding Spices:
Now, stir in the dried oregano, ground cumin, salt, and pepper. Mix well to combine all the flavors.
5. Bringing It All Together:
Return the browned beef to the pot along with any juices it released. Pour in the beef broth and water, stirring to combine. Raise the heat until it comes to a boil!
6. Simmering Away:
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and you can easily break it apart with a fork.
7. Adding the Veggies:
After the beef is tender, it’s time to add the potatoes, carrots, zucchini, and jalapeños if you’re using them. Stir everything in and let it cook for another 30 minutes, until all the vegetables are tender.
8. Final Touches:
Taste your stew and adjust the seasonings with more salt and pepper if needed. It should be flavorful and comforting!
9. Serve and Enjoy:
Serve your caldillo hot, garnished with fresh cilantro and a squeeze of lime on top. Pair it with warm corn or flour tortillas for a delightful meal.
This traditional Mexican Caldillo is a comforting and hearty stew perfect for a flavorful family meal!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for its tenderness after slow cooking, you can also use brisket or round steak. Just keep in mind that leaner cuts may require slightly less cooking time to avoid drying out.
Can I Make This Stew in a Slow Cooker?
Definitely! To make this dish in a slow cooker, follow steps 1 to 4 in a skillet, then transfer everything to the slow cooker. Add the beef broth and water, cover, and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the stew for up to 3 months. Just be sure to let it cool completely before freezing to maintain freshness!
Can I Make This Recipe Vegetarian?
Yes! You can substitute the beef with hearty vegetables like mushrooms or chickpeas and replace the beef broth with vegetable broth. Add more spices and herbs to enhance the flavors and keep it delicious!