It’s a cool and cozy Sunday afternoon here in Cologne, the kind of day that was practically invented for a slow-simmered stew. While I adore a classic beef stew, sometimes my taste buds crave a little more excitement—a bit of fire and a whole lot of bold flavor. On days like these, I take that classic, comforting concept and send it on a vibrant vacation to the American Southwest with this incredible Spicy Tex-Mex Beef Stew Recipe.
This is where cozy comfort meets a fiery fiesta. Imagine fall-apart tender chunks of beef, slow-cooked until they melt in your mouth, all swimming in a deep, rich, and smoky chili-infused broth. The stew is packed with hearty beans, sweet corn, and tender bell peppers, and finished with a bright kick of lime and fresh cilantro. It’s familiar enough to be deeply comforting, but exciting enough to feel like a culinary adventure.
If you’re looking to warm up from the inside out with a meal that’s absolutely bursting with flavor, you have come to the right place. This is the perfect one-pot meal for a memorable Sunday dinner.
Where Cozy Stew Meets Fiery Fiesta
This recipe is a fusion of two of my favorite comfort food traditions. It takes the patient, slow-braising technique of a classic European Schmortopf and marries it with the bold, smoky, and spicy flavors of Tex-Mex cuisine. The result is a dish that is truly the best of both worlds.
Instead of wine and thyme, we’re building our flavor base with toasted cumin, smoked paprika, and the undisputed star of this dish: the chipotle pepper. This magical ingredient, a smoked and dried jalapeño, provides a deep, earthy heat that permeates the entire stew, making it incredibly complex and addictive. It’s a familiar format—a hearty beef and vegetable stew—but with an unforgettable flavor profile that will have everyone reaching for a second bowl.
Why You’ll Love This Bold and Hearty Stew:
- An Absolute Explosion of Flavor: This isn’t your average beef stew. It’s smoky, spicy, savory, and incredibly rich. It’s a true flavor bomb in the best possible way.
- Fall-Apart Tender Beef: We use beef chuck and a long, slow simmer to guarantee the meat is meltingly tender and has absorbed all the delicious flavors of the broth.
- A Complete One-Pot Meal: Packed with protein, beans, and a trio of colorful vegetables, this is a hearty, all-in-one dinner.
- Fantastic with Toppings: This is a stew that’s meant to be dressed up! It’s the perfect canvas for a fun “toppings bar” of sour cream, cheese, avocado, and more.
Ingredients & Equipment
For the Tex-Mex Beef Stew:
- Beef Chuck (Rindernacken / Schmorfleisch): 1.2 kg (about 2.5 lbs), cut into 1.5-inch cubes.
- All-Purpose Flour: 3 tablespoons.
- Olive Oil: 2 tablespoons.
- Yellow Onion: 1 large, chopped.
- Bell Peppers: 2, in different colors (e.g., red and green), chopped.
- Garlic: 4 large cloves, minced.
- Chipotle Peppers in Adobo Sauce: 1-3, minced, plus 1 tbsp of the sauce (see notes on spice).
- Beef Broth (Rinderbrühe): 950 ml (4 cups).
- Crushed Tomatoes: 1 can (400g / 14.5 oz).
- Black Beans: 1 can (425g / 15 oz), rinsed and drained.
- Corn: 1 can (about 300g / 10 oz), drained.
- Lime Juice: From 1 large lime.
- Fresh Cilantro (Koriander): ½ cup, chopped, for garnish.
For the Spice Blend:
- Chili Powder: 2 tablespoons.
- Ground Cumin (Kreuzkümmel): 1 tablespoon.
- Smoked Paprika: 2 teaspoons.
- Dried Oregano: 1 teaspoon.
- Salt: 1 ½ teaspoons.
- Black Pepper: 1 teaspoon.
Helpful Equipment:
- A large Dutch oven or heavy-bottomed pot with a lid (at least 6-quarts).
Time Estimates
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes to 3 hours (mostly inactive simmering)
- Total Time: Approximately 3 hours
Step-by-Step Instructions
Let’s build these incredible layers of smoky, spicy flavor.
Step 1: Season and Sear the Beef In a small bowl, whisk together all the spice blend ingredients. Pat the beef cubes completely dry. In a large bowl, toss the beef with the flour and half of the prepared spice blend until evenly coated. Heat the olive oil in your Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until a deep brown crust forms. Transfer the seared beef to a plate and set aside.
Step 2: Sauté the Base Reduce the heat to medium. Add the chopped onion and bell peppers to the pot and cook for 5-7 minutes, until softened. Stir in the minced garlic and the minced chipotle peppers with their sauce. Cook for 1 minute more until very fragrant.
Step 3: Bloom the Spices Add the remaining half of the spice blend to the pot with the vegetables. Stir and cook for 1 minute to toast the spices and deepen their flavor.
Step 4: Simmer the Stew Pour in a splash of the beef broth to deglaze the pot, scraping up any delicious browned bits from the bottom. Stir in the rest of the beef broth and the crushed tomatoes. Return the seared beef and any accumulated juices to the pot. Bring the mixture to a gentle simmer.
Step 5: The Slow Cook Once simmering, reduce the heat to low, cover the pot, and let it cook for 2 hours. The beef should be starting to get very tender.
Step 6: Add Beans & Corn and Thicken After 2 hours, stir in the rinsed black beans and the drained corn. Leave the pot uncovered and let the stew continue to simmer for another 30 minutes. This will allow the flavors to meld and the stew to thicken nicely.
Step 7: Finish with Freshness Turn off the heat. Stir in the fresh lime juice and most of the chopped cilantro. Taste and adjust the seasoning with more salt if needed. Serve hot, garnished with the remaining cilantro and your favorite toppings.
Notes, Tips & Variations
- Blooming the Spices is Key: Taking a minute to toast the dry spices in the pot with the vegetables before adding liquid really deepens and awakens their flavor. Don’t skip it!
- Toppings are Everything!: This stew is a perfect canvas for a toppings bar. Think a dollop of cool sour cream or Greek yogurt, shredded cheddar cheese, diced avocado, pickled red onions, sliced jalapeños, and some crunchy tortilla chips.
- Slow Cooker Option: This is a great recipe for the slow cooker. Follow the first 4 steps in a skillet on the stovetop. Then, transfer everything to your slow cooker. Cook on LOW for 6-8 hours. Stir in the beans and corn during the last 30 minutes of cooking. Finish with the lime juice and cilantro as directed.
- Even Better the Next Day: Like all the best stews, the flavors will continue to develop as it sits. It makes for incredible leftovers!
Hearty & Spicy Tex-Mex Beef Stew Recipe
Ingredients
- 1.2 kg 2.5 lbs beef chuck, in 1.5-inch cubes
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large onion & 2 bell peppers chopped
- 4 cloves garlic minced
- 1-3 chipotle peppers in adobo minced + 1 tbsp sauce
- 950 ml 4 cups beef broth
- 1 can 400g crushed tomatoes
- 1 can 425g black beans, rinsed
- 1 can 300g corn, drained
- Juice of 1 large lime
- ½ cup fresh cilantro chopped
- Spice Blend: 2 tbsp chili powder 1 tbsp cumin, 2 tsp smoked paprika, 1 tsp oregano, 1 ½ tsp salt, 1 tsp pepper
Instructions
- Prep: In a small bowl, mix all spice blend ingredients. In a large bowl, toss the beef cubes with the flour and half of the spice blend.
- Sear Beef: Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until deeply browned. Remove from pot.
- Sauté Veggies: Reduce heat to medium. Cook onion and peppers for 5-7 mins. Add garlic and chipotles; cook for 1 min.
- Add Spices: Stir in the remaining spice blend and cook for 1 min.
- Simmer: Deglaze with a splash of broth. Stir in the remaining broth and crushed tomatoes. Return the beef to the pot. Bring to a simmer, then cover and cook on low for 2 hours.
- Finish: Stir in the beans and corn. Simmer, uncovered, for 30 more minutes to thicken.
- Serve: Turn off the heat. Stir in the lime juice and cilantro. Serve hot with your favorite toppings.
Notes
- Searing the beef and toasting the spices are crucial steps for deep flavor.
- The stew is even better the next day and freezes beautifully.
- Serve with cornbread, rice, and a toppings bar of sour cream, cheese, and avocado.
Frequently Asked Questions (FAQ)
1. What is the best cut of beef for this stew? Just like a classic European stew, the best cut is beef chuck (Rindernacken or Schmorfleisch). It has the perfect amount of fat and connective tissue that breaks down during the long, slow simmer, resulting in incredibly tender, flavorful meat that melts in your mouth.
2. How can I adjust the spiciness of this stew? You have full control over the heat! The main source of spice comes from the chipotle peppers. For a medium heat, use 1-2 peppers. For a truly spicy kick, use 3 or even 4. You can also add a pinch of cayenne to the spice blend for extra fire. For a mild version, omit the chipotles entirely and just use a tablespoon of smoked paprika instead.
3. What are chipotles in adobo? What if I can’t find them? Chipotles in adobo are smoked and dried jalapeño peppers that are canned in a tangy, slightly sweet red adobo sauce. They add a wonderful smoky depth and complex heat. You can usually find them in small cans in the international aisle of larger supermarkets. If you can’t find them, a good substitute is to use 2 teaspoons of smoked paprika and ½ teaspoon of cayenne pepper to mimic the smoky, spicy flavor.
4. What are the best toppings for Tex-Mex beef stew? The toppings are half the fun! I love to set up a toppings bar so everyone can customize their bowl. Fantastic options include a dollop of cool sour cream or Greek yogurt, shredded sharp cheddar cheese, creamy diced avocado, fresh or pickled jalapeño slices, a sprinkle of fresh cilantro, and a handful of crunchy tortilla chips or corn chips.
Ready for a Flavor Fiesta?
This stew is the perfect way to bring some bold, exciting flavors to your table while still enjoying the deep comfort of a slow-cooked meal. It’s one of my favorite dishes to make on a lazy Sunday. If you try it, I’d be so happy if you left a comment and a star rating below!
For more cozy meals with a twist, be sure to follow me on Pinterest and Instagram. And try out my Slow Cooker Guinness Beef Stew Recipe.