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Caldillo Mexican Beef Stew

Caldillo Mexican beef stew with tender 1-inch cubes of chuck and potatoes simmered in a light tomato-chile broth. Brown in batches, build flavor with onion, garlic, roasted Hatch or Anaheim green chiles, then simmer until the beef is soft and the potatoes are fork-tender.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2 lb beef chuck, cut into 1-inch cubes
Seasonings
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Cooking base
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, minced
Chiles and tomatoes
  • 1.5 cup roasted Hatch or Anaheim green chiles, peeled and chopped
  • 2 Roma tomatoes, diced
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
Broth and vegetables
  • 6 cup beef broth
  • 1.5 lb potatoes, cubed
Serving
  • 2 tbsp fresh cilantro, chopped
  • 1 lime wedges
  • 1 warm tortillas

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef cubes with salt and black pepper. Heat vegetable oil in a Dutch oven over hot heat and brown the beef in batches until well-browned all over.
Build the chile-tomato base
  1. Add the diced onion to the pot and cook for 4 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute, until fragrant.
  2. Stir in the roasted green chiles, diced Roma tomatoes, ground cumin, and dried Mexican oregano. Cook for 3 minutes, scraping up any browned bits.
Simmer
  1. Pour in the beef broth and add the browned beef, then cover the Dutch oven. Simmer for 1 1/2 hours until the beef is tender and the broth tastes well combined.
  2. Add the cubed potatoes and keep covered. Simmer for 25-30 minutes until the potatoes are tender when pierced with a fork.
Serve
  1. Turn off the heat and top the stew with chopped fresh cilantro. Serve with lime wedges and warm tortillas.

Notes

Pro tip: browning in batches helps the beef develop flavor instead of steaming—don’t crowd the pot. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze portions in airtight containers for up to 3 months and thaw in the fridge before reheating. For a lower-sodium option, use low-sodium beef broth and season to taste.