Mexican Beef Bean Stew Recipes

MEXICAN BEEF STEW

Steps:

• Place the Beef Shank in a large pot to cook, along with the onion, garlic, and bay leaf. Cover with water and cook until tender. I used an electric pressure cooker pot and it took 30 minutes to cook. Note: For a regular stove-top pressure cooker, it will take 50 minutes, and for a normal stock pot it will take about 1-1/2 hours to cook. If you don't have a pressure cooker, your stock pot works fine, just make sure you cook the meat until tender and add water if needed while cooking. You can also cook the meat overnight by using a slow cooker and cooking it for 6 hours.
• While the meat is cooking, heat the oil in a stockpot or Dutch oven. Add the onion and cook for about 2 minutes until transparent. Stir in the garlic and cook for one more minute.
• Add the canned tomatoes with their juices to the pot and bring to a boil. Once it starts boiling, reduces heat to a gentle simmer for about 15 minutes. The tomatoes will start to lose their shape. At this time, use a potato masher to mash the tomatoes to form a chunky salsa texture.
• Add the diced carrots and cook for 5 minutes, then after that time stir in the potatoes and keep cooking for 8 more minutes.
• At this time, add the cooked meat, white wine, raisins, capers, olives, and herbs. Stir well to blend all the flavors. Season with salt and pepper. Keep cooking for about 8-10 minutes until the vegetables are well cooked but still hold their shape.

MEXICAN BEEF STEW

Steps:

• In a 5-qt. slow cooker, combine the first 11 ingredients. Cut roast in half; transfer to slow cooker., Cover and cook on low for 6-8 hours or until meat and vegetables are tender., Remove meat; cool slightly. Cut meat into bite-sized pieces and return to slow cooker; heat through. Serve with sour cream.

MEXICAN BLACK BEAN STEW (VEGAN)

Steps:

• In a saucepan heat up the oil, add the garlic, chilli, onion and celery, stir and fry over a medium heat for 4 minutes, stirring often. Add the beans, tomatoes, tomato paste, chilli sauce, spices, stir, cover and simmer for 30 minutes, stirring occasionally.
• Remove from the heat, add the cilantro, lime zest and serve with tacos, tortillas, rice, nachos, salsa, chopped avocado or a dollop of sour cream/yogurt.

MEXICAN BEEF AND VEGETABLE STEW

Steps:

• Pre-heat electric pressure cooker; add 1 tablespoon oil to the pot.
• Mix flour, paprika, salt, pepper, cumin, oregano, and garlic powder together in a mixing bowl. Toss cubed beef with flour mixture. Brown beef cubes in 3 batches in preheated cooker about 8 minutes per batch, adding an additional tablespoon of oil after each batch. As beef browns, transfer it to a dish.
• Add minced garlic and 1 can of Hunt's® diced tomatoes to the empty pot; scrape and stir to release the browned bits from the bottom. Add beef broth and bay leaves; transfer browned beef back to the pot. Seal pressure cooker, close the vent, and set the timer to cook at pressure for 10 minutes. At the end of 10 minutes, allow pressure to naturally release.
• Once the pressure has fully released, open lid and add the remaining can of Hunt's® diced tomatoes, crushed red pepper flakes, quartered potatoes, carrots, corn, and onion. Close the lid and vent. Cook under pressure for an additional 15 minutes.
• At the end of 15 minutes, use quick release to vent the pressure cooker. Stir in the diced cabbage, close the lid. Let pressure cooker stand with both the lid and vent closed for 10 minutes before serving.

MEXICAN BEEF & BEAN STEW

Steps:

• Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion., Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese.

MEXICAN BEAN STEW

Steps:

• Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
• Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
• Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.

MEXICAN BEEF & BEAN STEW

Steps:

• Dredge the beef with the flour.
• Heat the oil in a skillet over medium high heat and brown beef.
• Stir often.
• Place beef, onion, beans, corn, consome, salsa, chili powder, cumin and garlic powder in 3 1/2 quart slow cooker.
• Cover and cook on LOW for 8-10 hours or until beef is done.
• You may also cook it on high for 4-5 hours if you are pressed for time.

MEXICAN BEEF STEW (CAMPBELLS)

Steps:

• Cook beef, onion and garlic in skillet until browned. Pour off excess fat.
• Add the soups, water, chilli powder, and potatoes.
• Heat to a boil, then cover and cook for about 15 min, until potatoes are tender.
• Add corn & heat for a few more minute.
• Top with cheese & sour cream.