Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Servings: 6

Ingredients

For the Beef Stew

2 lbs (900 g) beef chuck, cut into bite-size cubes

2 tbsp vegetable oil

1 medium white onion, chopped

3 garlic cloves, minced

6 cups beef broth or water

3 medium potatoes, peeled and cut into chunks

3 carrots, cut into thick pieces

2 ears corn, cut into rounds

2 Mexican squash or zucchini, cut into chunks

2 celery stalks, chopped

2 Roma tomatoes, chopped

2 jalapeños, whole or sliced

½ yellow bell pepper, sliced

1 tsp ground cumin

1 tsp Mexican oregano

½ tsp black pepper

Salt to taste

¼ cup chopped cilantro

1 lime, for serving

For the Homemade Fry Bread

3 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1¼ cups warm water, approximately

1 tbsp vegetable oil

Vegetable oil for frying

Instructions

1. Brown the Beef

Heat 2 tablespoons of oil in a large heavy pot over medium-high heat.

Season the beef generously with salt and pepper. Add it to the pot and brown for 6–8 minutes, turning so the pieces develop good color.

Add the chopped onion and cook for another 3 minutes. Stir in the garlic and cook for about 30 seconds.

2. Make the Broth

Add the tomatoes, cumin and Mexican oregano.

Pour in the beef broth and bring everything to a boil. Reduce to a gentle simmer, cover partially and cook for 60–75 minutes, or until the beef begins to become tender.

3. Add the Vegetables

Add the potatoes, carrots, celery and corn. Simmer for approximately 15 minutes.

Add the squash, bell pepper and jalapeños and continue cooking for another 10–15 minutes.

The finished stew should have tender beef and vegetables in a flavorful, relatively light broth rather than a thick gravy.

Taste and adjust the salt and pepper. Stir in the cilantro just before serving.

4. Make the Fry Bread

Combine flour, baking powder and salt in a large bowl.

Gradually add the warm water and 1 tablespoon oil, mixing until a soft dough forms. Knead gently for about 2 minutes—don’t overwork it.

Cover and allow the dough to rest for 20–30 minutes.

Divide into 8 balls. Flatten and stretch each one into a rustic round about ¼-inch thick.

Heat approximately 1 inch of vegetable oil in a skillet to 350°F / 175°C.

Fry each piece for roughly 1–2 minutes per side, until puffed and golden brown.

Transfer to paper towels.

Serving

Ladle the hot beef stew into deep bowls, making sure every serving gets plenty of beef, potato, carrot, corn and squash.

Serve with a stack of warm fry bread on the side for dipping into the broth. Add fresh lime and extra jalapeño if you like it spicy.

Homemade tip: Keep the vegetable pieces fairly large and irregular. The stew should look rustic and hearty, like a big family pot rather than a perfectly plated restaurant dish.