{"id":7027,"date":"2026-09-02T11:34:50","date_gmt":"2026-09-02T11:34:50","guid":{"rendered":"https:\/\/isticharati.ma\/?p=7027"},"modified":"2026-09-02T11:36:12","modified_gmt":"2026-09-02T11:36:12","slug":"homemade-mexican-beef-stew-with-fry-bread","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=7027","title":{"rendered":"Homemade Mexican Beef Stew with Fry Bread"},"content":{"rendered":"

Prep Time:<\/strong> 25 minutes
Cook Time:<\/strong> 1 hour 45 minutes
Servings:<\/strong> 6<\/p>\n

Ingredients<\/h1>\n

For the Beef Stew<\/h3>\n

2 lbs (900 g) beef chuck, cut into bite-size cubes<\/p>\n

2 tbsp vegetable oil<\/p>\n

1 medium white onion, chopped<\/p>\n

3 garlic cloves, minced<\/p>\n

6 cups beef broth or water<\/p>\n

3 medium potatoes, peeled and cut into chunks<\/p>\n

3 carrots, cut into thick pieces<\/p>\n

2 ears corn, cut into rounds<\/p>\n

2 Mexican squash or zucchini, cut into chunks<\/p>\n

2 celery stalks, chopped<\/p>\n

2 Roma tomatoes, chopped<\/p>\n

2 jalape\u00f1os, whole or sliced<\/p>\n

\u00bd yellow bell pepper, sliced<\/p>\n

1 tsp ground cumin<\/p>\n

1 tsp Mexican oregano<\/p>\n

\u00bd tsp black pepper<\/p>\n

Salt to taste<\/p>\n

\u00bc cup chopped cilantro<\/p>\n

1 lime, for serving<\/p>\n

For the Homemade Fry Bread<\/h3>\n

3 cups all-purpose flour<\/p>\n

1 tbsp baking powder<\/p>\n

1 tsp salt<\/p>\n

1\u00bc cups warm water, approximately<\/p>\n

1 tbsp vegetable oil<\/p>\n

Vegetable oil for frying<\/p>\n

Instructions<\/h1>\n

1. Brown the Beef<\/h3>\n

Heat 2 tablespoons of oil in a large heavy pot over medium-high heat.<\/p>\n

Season the beef generously with salt and pepper. Add it to the pot and brown for 6\u20138 minutes<\/strong>, turning so the pieces develop good color.<\/p>\n

Add the chopped onion and cook for another 3 minutes. Stir in the garlic and cook for about 30 seconds.<\/p>\n

2. Make the Broth<\/h3>\n

Add the tomatoes, cumin and Mexican oregano.<\/p>\n

Pour in the beef broth and bring everything to a boil. Reduce to a gentle simmer, cover partially and cook for 60\u201375 minutes<\/strong>, or until the beef begins to become tender.<\/p>\n

3. Add the Vegetables<\/h3>\n

Add the potatoes, carrots, celery and corn. Simmer for approximately 15 minutes<\/strong>.<\/p>\n

Add the squash, bell pepper and jalape\u00f1os and continue cooking for another 10\u201315 minutes<\/strong>.<\/p>\n

The finished stew should have tender beef and vegetables in a flavorful, relatively light broth rather than a thick gravy.<\/p>\n

Taste and adjust the salt and pepper. Stir in the cilantro just before serving.<\/p>\n

4. Make the Fry Bread<\/h3>\n

Combine flour, baking powder and salt in a large bowl.<\/p>\n

Gradually add the warm water and 1 tablespoon oil, mixing until a soft dough forms. Knead gently for about 2 minutes<\/strong>\u2014don’t overwork it.<\/p>\n

Cover and allow the dough to rest for 20\u201330 minutes<\/strong>.<\/p>\n

Divide into 8 balls. Flatten and stretch each one into a rustic round about \u00bc-inch thick.<\/p>\n

Heat approximately 1 inch of vegetable oil in a skillet to 350\u00b0F \/ 175\u00b0C<\/strong>.<\/p>\n

Fry each piece for roughly 1\u20132 minutes per side<\/strong>, until puffed and golden brown.<\/p>\n

Transfer to paper towels.<\/p>\n

Serving<\/h2>\n

Ladle the hot beef stew into deep bowls, making sure every serving gets plenty of beef, potato, carrot, corn and squash<\/strong>.<\/p>\n

Serve with a stack of warm fry bread on the side for dipping into the broth. Add fresh lime and extra jalape\u00f1o if you like it spicy.<\/p>\n

Homemade tip:<\/strong> 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

Prep Time: 25 minutesCook Time: 1 hour 45 minutesServings: 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 […]<\/p>\n","protected":false},"author":1,"featured_media":7030,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-7027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t