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Caldillo Mexican Beef Stew

Caldillo Mexican beef stew simmers beef chuck, potatoes, tomatoes, and green chiles in a Dutch oven until the beef is fork-tender. The broth is savory and hearty, with tender cubes of potato in every bowl.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Toss the beef with the salt and pepper.
  2. Heat the oil in a 5-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches, about 5 minutes per batch, then transfer it to a plate.
  4. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  5. Add the garlic, cumin, and oregano and stir for 30 seconds.
  6. Add the tomatoes and broth, scraping up any browned bits from the bottom of the pot.
  7. Return the beef and any juices to the pot.
  8. Bring to a boil, reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, until the beef is nearly fork-tender.
  9. Stir in the potatoes and green chiles, cover, and simmer for 25 to 35 minutes, until the potatoes are tender and the beef is fork-tender.

Notes

For the most tender beef, simmer gently and check that it is nearly fork-tender before adding the potatoes. Refrigerate leftovers for 3 to 4 days or freeze them; for a lower-carb variation, reduce or omit the potatoes.