June 29, 2022
Easy Mexican Beef Stew
Tender cubes of beef in a bright tomato salsa broth form the base of this stew. Top it with whatever you like – some Mexican shredded cheese, sour cream, and fresh cilantro make excellent additions. This may take about an hour to cook but it is all hands off thanks to the use of a pressure cooker. You can just as easily make this in a slow cooker or even on the stovetop if you have neither.
Servings: 4
Calories: 456kcal
Ingredients
Stew
- 2 pounds chuck cut into bite size pieces
- 15 ounces salsa use mild if you like less spice and hot if you want it spicy
- 1/2 cup chicken stock or water
- 3 tablespoons gluten-free soy sauce or 1/4 cup coconut aminos
- 1 tablespoon gelatin
- 1 teaspoon fish sauce optional, adds umami and you wonāt taste it
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Optional To Serve
- 2 % Greek yogurt or sour cream for full-fat
- reduced fat shredded Mexican cheese use full-fat for higher fat
- 1 can black soybeans omit for soy-free
- cilantro for garnish
Instructions
- Combine all ingredients in a pressure cooker and cook at 12 PSI for 40 minutes with natural release. Garnish as desired. You can also slow cook this on high for 3-4 hours or on low for 6-8 hours.
- If you prefer to make this on the stovetop, add half a tablespoon of avocado oil to a large heavy bottom pot or dutch oven. When hot, add the beef and sear until well browned. Use tongs to rotate the beef and brown on all sides, about 8 minutes. Add in all remaining ingredients and bring to a boil (the meat should be completely submerged so add more stock, if needed. Reduce heat to a low simmer and cook, covered on low for 3 hours, or until the meat is completely tender (check at 2 1/2 hours).
Notes
If you are looking to reduce the fat even more, refrigerate the resulting stew overnight (it tastes better after the flavors have a chance to meld anyway). The fat will harden on top of the stew and can easily be removed with a spoon.
Nutrition is without any garnishes.
Protein:Energy Quotient [calories]: 1.12
Nutrition Facts
Easy Mexican Beef Stew
Amount per Serving
Calories
456
% Daily Value*
Fat
26
g
40
%
Saturated Fat
11
g
69
%
Trans Fat
2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
157
mg
52
%
Sodium
2160
mg
94
%
Potassium
1071
mg
31
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
48
g
96
%
Vitamin A
615
IU
12
%
Vitamin C
2
mg
2
%
Calcium
75
mg
8
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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