An unctuous Mexican Beef Stew with a touch of heat made with a Mole-style sauce and tender beef cubes served with tortilla chips, corn and parsley. 

I was browsing the Web last week and saw lots of stews and Mexican food around… it made me want them both badly… so I’ve decided to merge them into one nice stew meal: a Mexican Stew. The two are comforting and fabulous dishes for winter times, but this stew version is double the comfort; it’s a “French” way stew with the usual carrot, potato, beef, and mini French onions merged into a spicy Mole-style sauce for a Mexican flair; adding Chipotle peppers in Adobo, tomato puree, chocolate, corn and some cinnamon, cumin and coriander powder. Result: A fantastic Mexican Beef Stew!

Mexican beef stew

Chipotle Peppers

The mole sauce is a thick, spicy Mexican sauce made with chocolate and hot peppers. Since my maximal tolerance toward “spicy” is medium-hot, I’ve aimed at medium-hot for this dish as well, but feel free to add more chipotle peppers if you like it “super hot.” Those chipotle peppers are mild, with only 3000 SHU / 10000 SHU on the Scoville scale, so this meal suits many. Plus, they come in an adobo marinade, a tomato, garlic and spices paste, fitting perfectly with the stew. Another particularity of the Chipotle peppers is their smokey notes since they smoked them before being marinated.

Mexican beef stew

The Chocolate Factor

This isn’t a joke; dark chocolate is the best thickener for stews. Here are three main reasons why you need to use it:

  1. Because it’s an all-natural thickener, there is no need for that extra flour or starch to thicken the sauce.
  2. It gives the sauce this deep, rich hazelnut colour, making it irresistible.
  3. Dark chocolate has plenty of health benefits; it lowers bad cholesterol, may lower blood pressure, is an excellent source of antioxidants, protects the skin from the sun, and even has an antibacterial effect on your teeth.

Let’s say it’s excellent news for our general health. This Mexican Beef Stew doesn’t contain more than 50g of dark chocolate, although it looks like it contains lots because of its thick consistency. It’s half a small bar of dark chocolate, no more and no worries; the flavour is subtle.

Mexican beef stew

The Toppings

The toppings are up to you; I wanted to make it extra fun and colourful, so I’ve added some corn grains, tortilla chips, and parsley. Those are all optional, of course. Also, I’ve boiled the potatoes on the side, but some people might prefer serving this dish with rice, which is usually the side dish to mole dishes in Mexico. So it’s all up to you!

Other fun Mexican Dishes

Mexican beef stew

5 from 11 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 people
Calories 468
An unctuous Mexican stew with a touch of heat made with a Mole-style sauce and tender beef cubes served with tortilla chips, corn and parsley. 

Ingredients

  • 500 g beef cubes (4cm )
  • 500 ml beef broth (or chicken broth)
  • 400 g tomato paste
  • 50 g dark chocolate
  • 4 canned chipotle peppers in Adobo (6 for more heat)
  • 1 tbsp chipotle adobo paste (from the same can as the peppers)
  • 8 mini onions (or one big one)
  • 3 carrots (in small cubes)
  • 2 garlic cloves (finely chopped)
  • 2 tbsp olive oil (any cooking oil)
  • 1 tbsp Worcestershire sauce
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cinnamon powder
  • salt and pepper

Toppings

  • Corn grains
  • Parsley
  • Tortilla chips
  • Boiled Potatoes (or rice)

Instructions 

  • Start by seasoning the meat with salt and pepper, then in a Dutch oven or big pot, sear the meat cubes on all sides in olive oil on medium-high heat.
  • Add the carrot, mini onions, and garlic, and cook for a minute or two before adding the beef broth and scratching the bottom bits left in the pot.
  • Let it simmer, half covered, for 1h30.
  • During that time, in a blender, blend the Chipotle pepper with the Abodo paste it comes in and the tomato paste.
  • Add the blended Chipotles to the stew with the spices (cumin, coriander, cinnamon, salt and pepper) and the Worcestershire sauce.
  • Two minutes before the end of cooking, add the dark chocolate and check the seasoning.
  • Serve with corn, potatoes, parsley and Tortilla chips.
Author: Marie Breton
Calories: 468kcal
Course: Plato principal
Cuisine: Mexican, Mexicana
Keyword: beef, chipotle, chocolate, guacamole, mexican, spicy, stew

Nutrition

Calories: 468kcal | Carbohydrates: 40g | Protein: 36g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 78mg | Sodium: 1426mg | Potassium: 1886mg | Fiber: 10g | Sugar: 22g | Vitamin A: 9186IU | Vitamin C: 30mg | Calcium: 122mg | Iron: 9mg
Nutrition Facts
Mexican beef stew
Amount per Serving
Calories
468
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
10
g
Cholesterol
 
78
mg
26
%
Sodium
 
1426
mg
62
%
Potassium
 
1886
mg
54
%
Carbohydrates
 
40
g
13
%
Fiber
 
10
g
42
%
Sugar
 
22
g
24
%
Protein
 
36
g
72
%
Vitamin A
 
9186
IU
184
%
Vitamin C
 
30
mg
36
%
Calcium
 
122
mg
12
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.

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32 Comments

  1. I love a good stew and the addition of chipotle peppers makes this one really stand out! Can’t wait to try it, unfortunately it seems like winter will never end!

  2. This sounds fantastic! I have never made a mole but have always wanted to give it a try.

  3. Ok…we LOVE Mexican food. This screams flavour…especially the mole. Sounds like a fun dish to make on the weekend. The leftovers would be great too. Are you a member of Food Bloggers of Canada?? Thought I saw your name pop up!

  4. Ilaria - Mozzarella Bites Reply

    Chocolate in a stew? Wow! I’d have never thought about it! I think it’s a unusual touch that I need to try asap! Thank you for the idea! Love all the spices you added, it will definitely be great!

  5. geekswhoeat Reply

    Mole is one of my favorite things! I wouldn’t have thought about using it for stew!

  6. Question on the recipe steps, do you add the peppers and tomato paste and spices after 1.5 hour of cooking or during that time and is 1.5 the total? Thanks!

  7. 5 stars
    Heh, y’all must have completely different chipotle en adobo cans wherever you are than here in the U.S. I use chipotle en adobo periodically, so I was shocked when your recipe called for FOUR chipotles, plus 1 TB of the sauce. Fortunately, I only added about 1 1/2 chiles along with some sauce & it was still almost too spicy for me. Even my husband, a real chile-head, mentioned it was quite spicy & asked how I was able to eat it since my tolerance for hot & spicy is much less than his. I told him I was grateful for the potatoes to mellow things out a bit. Next time I’ll go lighter on the chiles & adobo sauce. In spite of the tears & sinus cleanse (🥵), it was delicious & I’ll be making it again soon. I love the addition of cocoa (or dark chocolate); it made the stew wonderfully rich. Thanks for a great recipe!

    • Oh sorry to hear it was to spicy! Maybe you are right, I get a softer version here. I’ll put a note in the recipe. Thanks for letting me know!

5 from 11 votes (10 ratings without comment)

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