Mexican Steak & Potato Stew

Pin1

Tender chunks of seared beef and baby potatoes melt into a rich guajillo chile-tomato sauce in this traditional Mexican stew. It’s a deeply satisfying dish packed with smoky, spicy, and aromatic notes. Whether you’re gathering the family around the table or craving a comforting solo meal, this one-pot wonder delivers warmth in every spoonful.

This dish is a celebration of Mexican heritage—where rustic ingredients and bold flavors come together in harmony. The guajillo chiles provide a mellow heat and vibrant red color, creating a luscious base that complements the earthy potatoes and savory beef. It’s a comforting, slow-simmered meal made for relaxed evenings and hearty appetites.

Full Recipe:

2 pounds boneless beef chuck, trimmed and cut into 1-inch chunks
2 tablespoons vegetable oil
1 white onion, finely chopped
4 garlic cloves, minced
6 guajillo chiles, stemmed and seeded
2 medium tomatoes, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
4 cups beef broth
1 1/2 pounds baby potatoes, halved
Salt and freshly ground black pepper, to taste
Fresh cilantro, chopped (for garnish)

Directions:

Toast guajillo chiles on a dry skillet over medium heat for 1–2 minutes until fragrant. Transfer to a bowl and cover with hot water. Soak for 15 minutes until soft.
In a blender, combine softened chiles, tomatoes, oregano, cumin, and 1 cup of broth. Blend until smooth.
Heat oil in a large 6-quart pot over medium-high heat. Sear beef chunks until browned on all sides. Remove and set aside.
In the same pot, sauté onions and garlic until translucent. Add chile-tomato puree and cook for 5 minutes.
Return beef to the pot. Add remaining beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
Add baby potatoes, cover, and continue simmering for another 30–40 minutes until both meat and potatoes are tender.
Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Prep Time: 20 minutes | Cooking Time: 1 hour 40 minutes | Total Time: 2 hours
Kcal: 380 kcal | Servings: 6 servings

Recipe Overview

There’s something undeniably comforting about a slow-simmered, one-pot stew—and the Mexican Steak and Potato Stew with Guajillo Sauce is no exception. Rich with bold flavors and a soul-warming essence, this dish brings together tender chunks of beef, creamy baby potatoes, and a luscious guajillo chile-tomato sauce. It’s a dish that feels like a warm hug in a bowl, perfect for family dinners, cozy weekends, or meal prepping ahead for the week.

This stew isn’t just filling—it’s an aromatic experience. The guajillo chile sauce, slightly smoky and mildly spicy, gives it an unmistakable depth of flavor. When combined with slow-cooked beef and potatoes, it transforms humble ingredients into something truly magical. It’s simple enough for a beginner but rewarding enough to please even the most discerning food lovers.

History and Origin

To appreciate the flavors of this stew, it’s essential to understand where it comes from. Mexican cuisine is a vibrant tapestry woven with centuries of indigenous tradition, colonial influence, and regional diversity. This particular stew reflects those roots beautifully. Stews—or guisos—are deeply embedded in Mexican culinary culture. Historically, they served as economical, hearty meals that made the most of available ingredients.

The use of guajillo chiles can be traced back to pre-Columbian Mesoamerica. Guajillos are one of the most common dried chiles used in Mexican cooking and are prized for their balance of smoky heat and fruity tang. They’re often used in traditional sauces, soups, and marinades, adding flavor without overwhelming spice. Pairing them with beef—a protein introduced to the region during Spanish colonization—represents the fusion of indigenous and European ingredients that define much of modern Mexican cuisine.

This stew likely has its roots in central or northern Mexico, where beef is more commonly used and hearty stews are popular due to the cooler, mountainous climate. While it’s not a specific regional specialty with a name like “birria” or “carne asada,” it carries the culinary DNA of many traditional Mexican home-cooked dishes that have been passed down through generations.

Variations and Adaptations

One of the beauties of this dish is how adaptable it is. Though this version uses beef chuck and baby potatoes, it can easily be customized based on what’s available or dietary preferences.

In the Yucatán Peninsula, you might find a similar stew made with pork and a citrus marinade, lending it a brighter, tangier profile. In other regions, cooks might add ingredients like carrots, nopales (cactus paddles), green beans, or even sweet corn for added texture and sweetness.

Some modern cooks swap out beef for chicken thighs or tofu to lighten the dish or cater to different dietary needs. You could also make a vegan version by using hearty vegetables and a vegetable broth base while still maintaining the flavor of the guajillo sauce.

The spice level is easily adjusted too. If guajillo chiles are too mild for your liking, you can add chipotle or arbol chiles for more heat. Want it richer? Add a touch of Mexican chocolate or cinnamon to the sauce for an extra layer of complexity.

Nutritional Information

This stew is more than just delicious—it’s also nutritionally balanced, particularly when enjoyed in moderation and with thoughtful ingredients.

A typical serving contains around 380–450 calories, depending on portion size and additions. Here’s a breakdown of the key nutrients:

Protein: Thanks to the beef chuck, this dish is high in protein—about 30–35 grams per serving—which is essential for muscle repair and sustained energy.
Carbohydrates: The potatoes provide complex carbs and dietary fiber, with 25–30 grams of carbohydrates per serving.
Fats: This stew contains moderate healthy fats (15–20 grams), primarily from the beef and cooking oil. Using leaner beef or trimming excess fat can lower the fat content.
Vitamins and Minerals: The guajillo chiles are high in vitamin C and antioxidants, while potatoes offer potassium, magnesium, and vitamin B6.

For those watching sodium intake, it’s best to use a low-sodium broth and be mindful when seasoning. You can also boost the micronutrient content by adding more vegetables like kale, carrots, or peas.

Serving Suggestions and Pairings

This stew is a standalone showstopper, but pairing it with the right sides and drinks can elevate the experience even further.

For a complete Mexican meal, serve it with warm corn tortillas, a side of Mexican rice, or frijoles de la olla (whole pinto beans simmered with garlic and herbs). A fresh cabbage slaw with lime or avocado slices can balance out the richness of the stew.

As for drinks, go for something refreshing and slightly sweet to contrast the spiciness. Try a Hibiscus agua fresca (Agua de Jamaica), a cold Mexican beer, or even a light red wine like Tempranillo. If you’re celebrating, a classic margarita with fresh lime and salt rim would be right at home.

For dessert, a creamy flan, arroz con leche, or churros with chocolate offer a sweet finish that pairs beautifully with the robust flavors of the stew.

Tips and Tricks for Success

Making this stew isn’t complicated, but a few expert tips can help you nail it every time:

Sear the beef well: Browning the meat adds depth and complexity to the stew. Don’t rush this step—it’s worth it.
Toast the chiles: Lightly toasting the guajillo chiles before soaking enhances their flavor and aroma. Be careful not to burn them.
Use a blender for the sauce: To get that silky texture in the sauce, blend the softened chiles with tomatoes and spices until smooth.
Simmer low and slow: This dish rewards patience. A longer cook time on low heat ensures the beef becomes fork-tender and the flavors meld perfectly.
Don’t forget the acid: A squeeze of lime juice or a splash of vinegar at the end brightens the stew and balances the richness.

Potential Health Benefits

Despite being hearty and indulgent, this stew can also support wellness goals, especially when made with high-quality ingredients.

Guajillo chiles are rich in antioxidants, vitamins A and C, and have anti-inflammatory properties.
Potatoes are often misunderstood. When cooked with the skin and without frying, they’re an excellent source of fiber, potassium, and vitamin B6.
Beef, especially when trimmed of excess fat, provides iron, zinc, and essential amino acids important for overall health.
The dish is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

Adding vegetables or serving with leafy greens can further improve its nutritional profile. You can also cut down on saturated fats by using leaner cuts of beef or substituting with plant-based proteins.

Conclusion

The One-Pot Mexican Steak and Potato Stew with Guajillo Sauce is more than just a recipe—it’s a comforting, culturally rich, and flavor-packed dish that brings people together. Whether you’re looking to explore traditional Mexican flavors or just need a reliable, satisfying meal, this stew delivers on every level.

It’s easy to make, deeply nourishing, and incredibly versatile. Try it once, and it may just earn a permanent spot in your kitchen rotation. Don’t be surprised if your guests ask for seconds—and the recipe.

So go ahead, grab a pot, some guajillo chiles, and a hearty appetite. Let this stew warm your kitchen—and your soul.