This hearty New Mexican stew is a perfect blend of tender beef stew meat, potatoes, and a mix of flavorful spices. It's a comforting dish that brings warmth and a touch of spice to your table, making it ideal for a cozy dinner.
When preparing this recipe, you might need to look for green chilies and ground cumin if they are not commonly found in your pantry. These ingredients add a distinctive flavor to the stew, so be sure to check the international or spice aisle at your supermarket.

Ingredients For New Mexican Stew Recipe
Beef stew meat: Tender chunks of beef that form the base of the stew.
Onion: Adds sweetness and depth to the stew.
Garlic: Provides a robust, aromatic flavor.
Beef broth: Enhances the beefy flavor and adds moisture.
Diced tomatoes: Adds acidity and a slight sweetness.
Green chilies: Brings a mild heat and unique flavor.
Ground cumin: Adds a warm, earthy spice.
Dried oregano: Provides a subtle, herbaceous note.
Salt: Enhances all the flavors in the stew.
Black pepper: Adds a hint of spice and depth.
Potatoes: Adds heartiness and texture.
Corn kernels: Adds sweetness and a bit of crunch.
Technique Tip for This Recipe
To enhance the flavor of your beef stew meat, consider searing it in small batches to ensure a deep, rich browning. This caramelization process, known as the Maillard reaction, adds a complex depth of flavor to the stew. Make sure not to overcrowd the pot, as this can cause the meat to steam rather than brown.
Suggested Side Dishes
Alternative Ingredients
beef stew meat - Substitute with chicken thighs: Chicken thighs provide a similar texture and richness, making them a good alternative for those who prefer poultry.
large onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can add a different but pleasant taste to the stew.
garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it will lack the same depth of flavor.
beef broth - Substitute with vegetable broth: Vegetable broth is a good option for vegetarians or those looking to reduce meat consumption.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though they may make the stew slightly thicker.
green chilies - Substitute with poblano peppers: Poblano peppers offer a similar heat level and flavor profile, making them a suitable replacement.
ground cumin - Substitute with ground coriander: Ground coriander has a slightly different but complementary flavor that can still enhance the stew.
dried oregano - Substitute with dried thyme: Dried thyme offers a different herbal note that can still provide depth to the stew.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different taste profile.
black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, often described as more earthy.
potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor and a bit of sweetness, which can add complexity to the stew.
corn kernels - Substitute with frozen peas: Frozen peas can provide a similar texture and a touch of sweetness, making them a good alternative.
Other Alternative Recipes Similar to This Stew
How to Store / Freeze This Stew
Allow the New Mexican stew to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
Transfer the stew into airtight containers. For best results, use containers that are specifically designed for storing soups and stews. Make sure to leave about an inch of space at the top to allow for expansion if you plan to freeze it.
Label the containers with the date and contents. This will help you keep track of how long the stew has been stored and ensure you use it within a safe time frame.
Store the containers in the refrigerator if you plan to consume the stew within 3-4 days. The beef stew meat and vegetables will maintain their texture and flavor during this period.
For longer storage, place the containers in the freezer. The New Mexican stew can be frozen for up to 3 months without significant loss of quality. Ensure the containers are freezer-safe to prevent cracking or breaking.
When ready to reheat, thaw the stew in the refrigerator overnight if frozen. This gradual thawing process helps maintain the integrity of the potatoes and corn kernels.
Reheat the stew on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also use a microwave, but be sure to stir the stew halfway through the heating process to avoid cold spots.
Adjust the seasoning after reheating. Sometimes, the flavors of cumin, oregano, and other spices can mellow during storage, so a quick taste test and a pinch of salt or additional spices might be necessary.
Serve the reheated New Mexican stew hot, garnished with fresh herbs or a squeeze of lime juice for an extra burst of flavor. Enjoy it with a side of warm cornbread or tortillas for a complete meal.
How to Reheat Leftovers
Stovetop Method:
- Pour the New Mexican stew into a saucepan.
- Heat over medium-low, stirring occasionally to ensure even heating.
- Add a splash of beef broth or water if the stew appears too thick.
- Once the potatoes and beef stew meat are heated through, serve hot.
Microwave Method:
- Transfer the stew to a microwave-safe bowl.
- Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
- Heat on high for 2-3 minutes, stirring halfway through.
- Continue heating in 1-minute intervals until the stew is hot throughout.
- Let it sit for a minute before serving to allow the heat to distribute evenly.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the New Mexican stew in an oven-safe dish.
- Cover with aluminum foil to prevent drying out.
- Heat for 20-30 minutes, stirring halfway through.
- Check to ensure the potatoes and corn kernels are heated through before serving.
Slow Cooker Method:
- Transfer the leftover stew to your slow cooker.
- Set to low heat and cover.
- Heat for 1-2 hours, stirring occasionally.
- Once the beef stew meat and vegetables are hot, serve directly from the slow cooker.
Best Tools for This Recipe
Large pot: A large pot is essential for browning the beef and simmering the stew. It provides enough space for all the ingredients to cook evenly.
Wooden spoon: A wooden spoon is perfect for stirring the ingredients without scratching the pot.
Chef's knife: A chef's knife is needed for chopping the onion, mincing the garlic, and dicing the potatoes.
Cutting board: A cutting board provides a safe and clean surface for preparing the vegetables and meat.
Measuring cups: Measuring cups are used to accurately measure the beef broth, diced tomatoes, and green chilies.
Measuring spoons: Measuring spoons are necessary for measuring the ground cumin, dried oregano, salt, and black pepper.
Ladle: A ladle is useful for serving the hot stew into bowls.
Can opener: A can opener is needed if you are using canned diced tomatoes and green chilies.
Garlic press: A garlic press can be used to easily mince the garlic cloves.
Peeler: A peeler is helpful for peeling the potatoes before dicing them.
How to Save Time on Making This Stew
Pre-cut ingredients: Chop the onion, garlic, potatoes, and green chilies ahead of time and store them in airtight containers.
Use pre-made broth: Opt for store-bought beef broth to save time on preparation.
Frozen corn: Use frozen corn kernels instead of fresh to cut down on prep time.
One-pot cooking: Cook everything in a single large pot to minimize cleanup.
Simmer while multitasking: Let the stew simmer while you prepare other parts of your meal or complete other tasks.

New Mexican Stew Recipe
Ingredients
Main Ingredients
- 1 lb beef stew meat
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup diced tomatoes
- 1 cup green chilies, chopped
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups potatoes, diced
- 1 cup corn kernels
Instructions
- 1. In a large pot, brown the beef stew meat over medium heat.
- 2. Add the chopped onion and minced garlic, and cook until softened.
- 3. Pour in the beef broth, diced tomatoes, and green chilies. Stir to combine.
- 4. Add the ground cumin, dried oregano, salt, and black pepper. Bring to a boil.
- 5. Reduce heat to low, cover, and simmer for 1 hour.
- 6. Add the diced potatoes and corn kernels. Simmer for an additional 30 minutes, or until the potatoes are tender.
- 7. Adjust seasoning to taste and serve hot.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Stew
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