Tender Tex-Mex Stewed Beef (W-W Friendly Tips Included!)

A hearty, flavor-packed stewed beef dish seasoned with classic Mexican spices and simmered until melt-in-your-mouth tender. Perfect for pairing with rice, tortillas, or mashed potatoes for a comforting dinner any night of the week.

🧾 Recipe Card

Servings: 6
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 1 hr 40 min
Dietary Badges: Dairy-Free, W-W Friendly (customizations below), Freezer-Friendly

Ingredients Checklist

• Stew meat (cubed)

• Oil (lard, bacon grease, or neutral oil)

• Diced onion

• Diced green bell pepper (optional)

• Tomato sauce or fresh diced tomato

• Garlic powder or minced garlic

• Ground cumin

• Salt & black pepper

• All-purpose flour

• Water or chicken stock

• Flour tortillas, rice, or mashed potatoes (for serving)

Instructions

1. In a large skillet, brown stew meat, onion, and bell pepper over high heat.

2. Add tomato, garlic, cumin, salt, and pepper. Stir to coat evenly.

3. Sprinkle flour over meat and mix until evenly coated.

4. Add water or stock gradually, stirring to avoid lumps.

5. Bring to boil, then reduce heat, cover, and simmer for 1½ hours until tender.

6. Adjust seasoning if needed.

7. Serve hot with tortillas, rice, or mashed potatoes.

Notes

• W-W Tip: Use lean stew meat and skip flour tortillas for a lower-point meal.

• Flavor Boost: Use fire-roasted tomatoes or add a dash of chili powder for extra warmth.

I. Introduction

This Tex-Mex Stewed Beef is my kind of comfort food—warm, savory, and completely satisfying. The meat is seared for flavor and then slow-simmered with cumin, garlic, and tomato until it’s fork-tender. Whether served over fluffy rice or tucked into warm tortillas, it’s the kind of meal that makes everyone at the table say, “Mmm!”

I originally learned this recipe from a friend’s grandmother in south Texas, where simple, affordable ingredients were transformed into magic with time and love. It’s now one of my favorite weeknight or Sunday dinner go-tos—super easy, totally customizable, and oh-so-satisfying.

II. Step-by-Step Guide 🍲

1. Sear the Meat

In a large skillet or Dutch oven, heat oil over high heat. Add stew meat, onions, and bell pepper. Brown until the meat is deeply seared and the vegetables are softened—about 6–8 minutes.

2. Season & Add Tomato

Stir in tomato sauce or diced tomato, garlic (powder or fresh), cumin, salt, and pepper. Let everything simmer for 2–3 minutes to bloom the spices.

3. Thicken with Flour

Sprinkle flour evenly over the meat mixture and stir to coat thoroughly. This will help create that velvety, stew-like texture as it simmers.

4. Add Liquid & Simmer

Slowly pour in water or chicken stock, stirring constantly to avoid clumps. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 1½ hours, stirring occasionally.

5. Final Seasoning

Once the meat is tender, taste the sauce and adjust seasonings if needed. It should be rich, savory, and infused with Tex-Mex warmth.

6. Serve & Enjoy

Serve over rice, scoop into tortillas, or ladle onto mashed potatoes. Top with fresh cilantro or pickled onions if you’re feeling fancy!

III. Ingredient Tips & Substitutions

IV. Recipe Variations & Serving Ideas

Flavor Twists:

• Spicy Version: Add 1 tsp chili powder or chipotle flakes.

• Veggie Boost: Stir in peas, carrots, or cubed zucchini in the last 15 minutes of simmering.

• BBQ Vibe: Finish with a splash of Worcestershire or liquid smoke.

Dietary Modifications:

• W-W Friendly Version: Use lean stew meat, reduce oil to 1 tsp, and serve over cauliflower rice. Skip tortillas or use low-carb versions.

• Gluten-Free: Replace flour with a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water).

Serving Suggestions:

• With brown rice and avocado for a nourishing bowl.

• Wrapped in W-W friendly tortillas with lettuce and salsa.

• Over roasted sweet potatoes for a sweet-savory contrast.

V. Storage & Make-Ahead Tips

Refrigerator:
Store in airtight containers for up to 4 days. Tastes even better the next day!

Freezer:
Cool completely, portion into freezer bags or containers. Freeze up to 3 months. Thaw overnight in fridge.

Reheating:
Reheat gently on the stovetop with a splash of water or broth. Microwave in 1-minute intervals, stirring between to avoid hot spots.

Make-Ahead Tip:
Brown meat and onions the night before. Add spices and liquids the next day and simmer.

VI. Nutrition Info (Per Serving – Approx. with Lean Meat & Broth)

• Calories: 280 kcal

• Protein: 28 g | Carbs: 5 g | Fat: 17 g

• Fiber: 0 g

• W-W Points: ~5 points (based on lean beef, broth, and no tortilla)

Allergens: Contains gluten (sub flour for GF)

VII. FAQs

Q: Can I make this in a slow cooker?
A: Yes! Brown meat and onions first, then transfer to a slow cooker with the rest of the ingredients. Cook on low for 6–7 hours.

Q: Can I skip the flour?
A: Yes—use cornstarch or leave it out for a thinner broth-style stew.

Q: What meat works best?
A: Chuck roast or round roast is ideal—fatty enough to stay tender during slow cooking.

VIII. Kristy’s Personal Touch

This recipe’s been a lifesaver for those “What’s for dinner?” days. It uses pantry staples, feels rustic and satisfying, and gives me W-W friendly flexibility depending on the sides I choose. I love making a big batch on Sunday and using it throughout the week—in wraps, bowls, and even over baked potatoes!

IX. More Cozy Dinner Recipes You’ll Love

• [W-W Chicken Enchilada Skillet Bake]

• [Healthy Slow-Cooker Beef Chili]

• [One-Pot Mexican Cauliflower Rice Casserole]

• [Skinny Ground Turkey Taco Bowls]

X. Let’s Connect!

If you made this Tex-Mex Stewed Beef, leave a comment below with your favorite way to serve it—or snap a pic and tag me on Instagram @KristyCookEats! I love seeing your delicious creations and hearing how you personalize them.

Let’s keep cooking wholesome, vibrant meals—together. ❤️