Beef Stew

Mexicans who owned and worked on cattle ranches would use any available part of the cow, including the udders, to make a rich, hearty stew. The following recipe is a little more selective about which beef cuts it incorporates but the stew is not so different from the old fashioned kind.

This easy, one-pot meal is similar to the dinners which the hard-working cowboys would make over their campfire at the end of a long working day. They did not have access to a lot of different ingredients or to a selection of pots, pans and fancy cooking utensils, which meant they usually just cooked simple meals for themselves.

Beef Stew

A simple one-pot meal can have just as much flavor as something that is time-consuming and fiddly to make and this Mexican stew recipe is perfect for a chilly fall or winter evening. Serve it alone or with cornbread for soaking up the wonderful juices. You can either buy cornbread or make your own. This dish contains both rice and noodles though so leave out the cornbread if you do not want additional starch.

This cowboy stew will serve ten people and it is just as good at satisfying a hungry family as a hungry bunch of cowboys. As usual with Mexican recipes, you can add more or less chili, depending on your taste. If you are making this for kids you might want to leave out the chilies or only use a tiny amount.

This is an economical recipe to make. Not only is beef chuck cheap to buy but the rice and noodles make this stew filling yet cost little. Also, the spinach, onion, cilantro, chayotes and squash or zucchini add color and vitamins to every mouthful. This is a nutritious meal which you will want to make time and time again.

What You Need:

3 1/2 lbs beef chuck, in 1 inch cubes
1 cup rice
1 lb crookneck squash or zucchini, in cubes
4 oz thin noodles
3 tablespoons achiote paste
1 cup warm water
1 lb chayotes, in cubes
1 chopped bunch spinach
5 big chilies in vinaigrette
1 chopped bunch cilantro
1 chopped white onion
Beef bouillon powder or salt, to taste

How To Make It:

Put the meat in a big pot and add two and a half quarts of water to cover it. Bring it to a boil and skim off any foam that you see on top. Dissolve the achiote in the warm water and add it to the pot. Cook the beef until it is tender, and then add the noodles, vegetables, and rice.

Cook the stew for twenty minutes more or until the rice is cooked. Arrange the cilantro, onions, and chilies on a plate so that people will be able to add their own condiments. Taste the stew and add some beef bouillon powder or salt if needed. Serve it in deep bowls or ladle some of the beef into the bowls, followed by the vegetables, the starches, and finally the wonderful broth.

How To Make A Mexican Cowboy Stew

So many Mexican food recipes are simple enough to recreate yourself at home and all you need are meat, vegetables and some Mexican seasonings to make one-pot dishes which are bursting with flavor. Why not delve into the delicious world of easy Mexican recipes today?

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