Mexican Beef Stew with Rice

A hearty and aromatic beef stew simmered in bold Mexican spices, served alongside vibrant, fluffy rice for a comforting and flavorful meal.

Why You’ll Love This Recipe

• Deep, rich flavors from chili, cumin, and oregano-infused broth
• Tender chunks of beef melt in your mouth
• One-pot stew with easy rice pairing makes for simple cleanup

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef chuck or stew meat, cut into cubes
• Salt and pepper
• Olive oil
• Onion, diced
• Garlic, minced
• Chili powder, ground cumin, dried oregano
• Tomato sauce or crushed tomatoes
• Beef broth
• Bay leaf
• Rice (long-grain or Mexican-style)
• Cilantro and lime wedges for garnish

directions

1. Season beef cubes with salt and pepper.
2. In a large pot or Dutch oven, heat olive oil and brown beef in batches. Remove and set aside.
3. Sauté onion until soft, add garlic and spices, cooking 1–2 minutes until fragrant.
4. Return beef to pot, add tomato sauce, beef broth, and bay leaf. Bring to a boil, reduce heat, cover, and simmer for 1½–2 hours until beef is tender.
5. While stew simmers, cook rice according to package directions.
6. Discard bay leaf, adjust seasoning, and serve stew atop or beside rice. Garnish with cilantro and lime.

Servings and timing

• Yield: Serves 4–6
• Prep time: 15 minutes
• Cook time: 1½–2 hours
• Total time: Approximately 2 hours

storage/reheating

• Refrigerate: Store stew in airtight containers up to 4 days.
• Freeze: Freeze in portions up to 3 months; thaw before reheating.
• Reheat: Warm gently on stovetop, adding broth if needed.
• Rice: Best made fresh. Store separately for up to 2 days.

FAQs

Can I use different cuts of beef?

Yes. Stew meat or brisket work well; just adjust cooking time until tender.

How spicy is this stew?

Mild unless you add extra chili powder or hot peppers—adjust to your preference.

Can I make it in a slow cooker?

Definitely. Brown meat and sauté aromatics, then transfer all to slow cooker. Cook on low for 6–8 hours.

What rice is best suited?

Long-grain white or Mexican-style rice absorbs flavors and remains fluffy.

Can I add vegetables?

Yes—corn, bell peppers, zucchini, or beans are great added near the end of cooking.

How do I thicken the stew?

Simmer uncovered for extra minutes, or stir in a slurry of cornstarch and water.

What sides pair well?

Warm tortillas, avocado slices, or a simple green salad complement the stew nicely.

Can I omit tomato sauce?

Yes—replace with additional broth and add a splash of lime juice for brightness.

Can I prepare it ahead?

Yes—melding flavors improve after a day in the refrigerator.

Is it freezer-friendly with rice?

Freeze stew only. Prepare rice fresh when ready to serve.

Conclusion

This Mexican Beef Stew with Rice offers comforting warmth and vibrant flavor, uniting tender beef with seasoned broth and bright garnishes. It’s easy to prepare, perfect for leftovers, and honors bold, but balanced, Mexican culinary tradition.

Mexican Beef Stew with Rice

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A moist and flavorful meatloaf infused with mushrooms and melted cheese—comfort food at its finest.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: Approximately 1 hour 20 minutes
• Yield: Serves 6–8
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

• Ground beef (or mixture with pork)
• Salt and pepper
• Breadcrumbs or oats
• Egg
• Garlic and onion, finely chopped
• Mushrooms, diced and sautéed
• Cheddar or Swiss cheese, diced or sliced
• Ketchup or tomato glaze

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Instructions

1. Preheat oven to 350°F (180°C).
2. Sauté garlic, onion, and mushrooms until moisture evaporates; cool slightly.
3. In a bowl, combine ground meat, breadcrumbs, egg, mushroom mixture, salt, and pepper.
4. Shape into a loaf on a parchment-lined baking sheet or loaf pan. Press cheese into the center or top.
5. Spread glaze on top and bake 50–60 minutes until internal temperature reaches 160°F.
6. Let rest 10 minutes before slicing and serving.

Notes

• If using ground turkey or chicken, add a tablespoon of olive oil or heavier breadcrumbs to increase moisture.
• Use about 1 cup of cubed cheese or 4–6 slices for the center to add flavor.
• To make mini meatloaves, shape the mixture into smaller portions and reduce the bake time to about 30 minutes.
• Classic ketchup or BBQ sauce works well as a glaze, or mix ketchup with brown sugar and mustard for extra flavor.
• Sautéing mushrooms is key to prevent moisture from making the meatloaf soggy. Do not skip this step.
• Freeze the meatloaf unglazed, and add glaze before reheating for the best texture.
• Adding herbs such as parsley, thyme, or rosemary can enhance the flavor—about 1 tablespoon mixed into the meat mixture works well.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 5g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg