Spicy Tex-Mex Beef and Corn Stew
This hearty Spicy Tex-Mex Beef and Corn Stew is a delicious fusion perfect for chili lovers and comfort food enthusiasts alike. Packed with tender beef, vibrant vegetables, and a hint of heat, this dish is sure to satisfy your cravings. Using zesty jalapeño diced tomatoes elevates the spice factor, while the addition of mexicorn adds sweetness and texture. Serve it up with a dollop of sour cream and fresh lime wedges for an extra burst of flavor. Ideal for cooler days, this stew is not only warming but also brings a taste of the Southwest into your kitchen. Enjoy it with warm tortillas or crusty bread for a complete meal.
6
Servings
588
Calories
12
Ingredients
Ingredients
flour
2 tablespoons (none)
ground cumin
1 teaspoon (none)
salt
1/2 teaspoon (none)
ground dried ancho chile powder
1/4 teaspoon (none)
beef stew meat
1 1/2 lbs (cut into 2-inch cubes)
onion
1 (chopped)
green pepper
1 (seeded and diced)
beer
1 (12 ounce) bottle (none)
diced tomatoes
1 (14 1/2 ounce) can (none)
mexicorn
1 (11 ounce) can (none)
chopped cilantro
2 tablespoons (none)
lime juice
1 tablespoon (none)
Instructions
1
In a bowl, mix together the flour, 1/4 teaspoon of cumin, 1/4 teaspoon of salt, and the dried ancho chile powder.
2
Toss the beef stew meat in the flour mixture until well-coated.
3
In a large pot, coat the bottom with cooking spray and heat over medium-high heat.
4
Add the seasoned beef to the pot, cooking until browned on all sides. Remove the beef and set aside.
5
In the same pot, add the chopped onion and diced green pepper. Sauté for about 2 minutes until they begin to soften.
6
Pour in the beer, scraping the bottom of the pot to release any flavorful brown bits.
7
Add the can of diced tomatoes (with juice) and the remaining cumin to the pot; stir to combine.
8
Return the browned beef to the pot and stir well. Cover and let it simmer on low heat for about 1 hour and 30 minutes, stirring occasionally.
9
After this time, add the mexicorn to the pot and continue to cook uncovered until the beef is tender and the sauce has thickened, which should take another 30-45 minutes.
10
Once the beef is tender, remove from heat and stir in the chopped cilantro, lime juice, and the remaining 1/4 teaspoon of salt.
11
Serve warm, garnished with additional cilantro, sour cream, and lime wedges as desired.
Nutrition Information
23g
Fat
37g
Carbs
41g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Spicy Tex-Mex Beef and Corn Stew.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains 588 calories.
How much protein is in each serving of this stew?
There are 41 grams of protein per serving.
What is the total fat content per serving?
The fat content is 23 grams per serving.
How many carbohydrates are in one serving?
There are 37 grams of carbohydrates per serving.
What is the primary protein source for this recipe?
The primary protein source is beef stew meat.
How should the beef be prepared?
The beef should be cut into 2-inch cubes.
What ingredients are used to coat the beef?
The beef is coated in a mixture of flour, cumin, salt, and dried ancho chile powder.
What type of chile powder is required?
The recipe calls for ground dried ancho chile powder.
How much beer is needed for the recipe?
You will need one 12-ounce bottle of beer.
What type of corn is used in this stew?
The recipe uses one 11-ounce can of mexicorn.
How much cumin is used in total?
A total of 1 teaspoon of ground cumin is used, divided between the flour mixture and the pot.
What vegetables are sautéed in the pot?
Chopped onion and seeded, diced green pepper are sautéed.
How long should the onion and green pepper be sautéed?
They should be sautéed for about 2 minutes until they begin to soften.
What is the purpose of adding beer to the pot?
The beer is used to scrape the bottom of the pot and release flavorful brown bits.
How long is the initial simmering time for the beef?
The beef should simmer covered for about 1 hour and 30 minutes.
When is the mexicorn added to the stew?
The mexicorn is added after the initial 1 hour and 30 minutes of simmering.
How long does the stew cook after adding the mexicorn?
It should cook uncovered for another 30 to 45 minutes.
Is the stew cooked covered or uncovered at the end?
The stew is cooked uncovered after adding the mexicorn to allow the sauce to thicken.
What fresh herb is added at the end of cooking?
Two tablespoons of chopped cilantro are stirred in at the end.
Is lime juice used in the recipe?
Yes, one tablespoon of lime juice is stirred in once the beef is tender.
What are some suggested garnishes for this stew?
Suggested garnishes include additional cilantro, sour cream, and lime wedges.
What sides are recommended to serve with this dish?
It is recommended to serve the stew with warm tortillas or crusty bread.
How many total ingredients are used?
There are 12 ingredients listed in the recipe.
What type of tomatoes should be used?
The recipe uses one 14.5-ounce can of diced tomatoes.
Should the tomatoes be drained before adding?
No, the tomatoes should be added with their juice.
What category does this recipe belong to?
This recipe is categorized as a Stew.
What is the first step of the preparation?
The first step is to mix flour, cumin, salt, and ancho chile powder in a bowl.
Is this a spicy dish?
Yes, it is described as a Spicy Tex-Mex stew with heat from ancho chile powder and optionally jalapeño diced tomatoes.