Published: · Updated: by Mely Martínez
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This beef stew cooked with the beef shank is one of my husband’s favorites. He also loves almost any dish made with this combination of tomatoes, olives, raisins, and capers.
Mexican Beef Stew
This is a paid post, all comments and the recipe are 100% mine
In this recipe, the meat is slowly cooked until tender and then combined with a thick and rich sauce made with tomatoes & wine. This elaborate mixture of ingredients is commonly used in the southern states of Mexico to make stews using different types of meats but I prefer to use Beef Shank.
I made this dish last week with my dear friend and fellow blogger Sonia (from the blogLa Piña en la Cocina), who came to Dallas to visit me. When it came to choosing the recipe I was going to share with her, I wanted to use a dish that my family really enjoyed, so we made this recipe together and it was quite a fun day! I’m very grateful to Rumba Meats for making this reunion possible.
We had a wonderful time cooking together and sharing our stories. We talked about growing up in a large family and the traditions passed down to us from our parents. Most of our conversation, however, was about food, since it is a passion for both of us. Meeting Sonia was like seeing a cousin I hadn’t see in a long time. Thank you, Rumba, for making this reunion possible!
We even had a Facebook live chat, go watch it now on theRUMBA Meats Facebook Page.Now to the recipe for this mouthwatering stew.
How to make Beef Stew Recipe
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INSTRUCTIONS:
- Place the Beef Shank in a large pot to cook, along with the onion, garlic, and bay leaf. Cover with water and cook until tender. I used an electric pressure cooker pot and it took 30 minutes to cook.(Please check the ingredients list below)
- While the meat is cooking, heat the oil in a stockpot or Dutch oven. Add the onion and cook for about 2 minutes until transparent. Stir in the garlic and cook for one more minute.
- Add the canned tomatoes with their juices to the pot and bring to a boil. Once it starts boiling, reduces heat to a gentle simmer for about 15 minutes. The tomatoes will start to lose their shape.At this time, use a potato masher to mash the tomatoes to form a chunky salsa texture.
- Add the diced carrots and cook for 5 minutes, then after that time stir in the potatoes and keep cooking for 8 more minutes.
- At this time, add the cooked meat, white wine, raisins, capers, olives, and herbs. Stir well to blend all the flavors. Season with salt and pepper.
To serve, garnish with the fresh parsley.
I hope you make this dish and try the many meat products offered byRUMBA MEATS,they have a large selection of cuts used in our traditional recipes. Look for them at your local Walmart, Kroger, and other stores in your area (you can also check out the store locator onRumba Meat’s website).
Buenprovecho!
Mely Martinez,
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📖 Recipe
Mexican Beef Stew
Mely Martínez
This beef stew cooked with the beef shank is one of my husband’s favorites. He also loves almost any dish made with this combination of tomatoes, olives, raisins, and capers. In this recipe, the meat is slowly cooked until tender and then combined with a thick and rich sauce made with tomatoes & wine.
5 from 10 votes
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Beef
Cuisine Mexican
Servings 8
Calories 350 kcal
Ingredients
For cooking the meat:
- 2 packages of RUMBA Beef Cross Cut Hind Shank*
- ½ medium size onion
- 4 garlic cloves
- 1 bay leaf
- About 8 cups of water
For the stew:
- 2 tablespoons olive oil or vegetable oil
- ⅓ medium white onion diced
- 2 large garlic cloves finely chopped
- 2 cans 28oz each of whole peeled tomatoes
- ½ cup dry white wine
- 3 large carrots peeled and diced
- 3 medium size potatoes peeled and diced
- ½ cup raisins
- ⅓ cup sliced olives
- 1 tablespoon of capers drained
- 1 teaspoon Mexican oregano
- 1 bay leaf
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- ¼ cup fresh parsley finely chopped (for garnish)
- Salt and pepper to taste
- Pickled jalapeño peppers to serve
Instructions
Place the Beef Shank in a large pot to cook, along with the onion, garlic, and bay leaf. Cover with water and cook until tender. I used an electric pressure cooker pot and it took 30 minutes to cook. Note: For a regular stove-top pressure cooker, it will take 50 minutes, and for a normal stock pot it will take about 1-½ hours to cook. If you don’t have a pressure cooker, your stock pot works fine, just make sure you cook the meat until tender and add water if needed while cooking. You can also cook the meat overnight by using a slow cooker and cooking it for 6 hours.
While the meat is cooking, heat the oil in a stockpot or Dutch oven. Add the onion and cook for about 2 minutes until transparent. Stir in the garlic and cook for one more minute.
Add the canned tomatoes with their juices to the pot and bring to a boil. Once it starts boiling, reduces heat to a gentle simmer for about 15 minutes. The tomatoes will start to lose their shape. At this time, use a potato masher to mash the tomatoes to form a chunky salsa texture.
Add the diced carrots and cook for 5 minutes, then after that time stir in the potatoes and keep cooking for 8 more minutes.
At this time, add the cooked meat, white wine, raisins, capers, olives, and herbs. Stir well to blend all the flavors. Season with salt and pepper. Keep cooking for about 8-10 minutes until the vegetables are well cooked but still hold their shape.
To serve, garnish with the fresh parsley. At home, we like to eat this meal with warm crusty bread to dip into the sauce, but you can also serve it with white rice. Also, at the serving time offer some pickled jalapeño peppers to add a little bit of heat to the dish.
This dish is ideal for a celebration or special occasion, and for me, this was a very special occasion!
Notes
• Each package of RUMBA MEATS Beef Shank weights about 1.80Lb. The cut includes the bone, which adds lots of flavor to the whole dish. I love all their products! The fresh meat comes in a vacuum sealed package that can be stored for several days in the fridge while keeping the meat fresh and ready to use; it does not need to be frozen until the date indicated on the package.
Nutrition
Serving: 6ozCalories: 350kcalCarbohydrates: 31gProtein: 34gFat: 9gSaturated Fat: 2gCholesterol: 53mgSodium: 416mgPotassium: 1463mgFiber: 6gSugar: 10gVitamin A: 5345IUVitamin C: 29.3mgCalcium: 140mgIron: 7.6mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Janet Robles
Ola Mely,
Just made your Mexican BeefStew, OMG, I was first amazed that we even had the brand of meat here on Maui (only one store-Times supermarket) carries it so went out of my way to go and get it! I have been trying to impress my Mexican friend who is an amazing cook..he absolutely loved it and actually accused me of buying it at one of our Mexican restaurants and passing off as my own! I love your blog, I love your recipes! I am Irish/Indian but consider myself a wannabe Mexican…love the culture and cuisine. Thank you for all your recipes and stories🥰Reply
dolores sandoval
Hi girls! Wow I can't believe that two of my favorite sites! Got together to cook! What a treat to have you both in the same place cooking! You each bring a unique flare to cooking. Mely you with your Authentic taste of Mexico, and Sonia with her Tex Mex flavors! Both are superb in cooking. Girls continue to dazzle us with all your great flavors of Mexico-Thank you so much for all your great recipes
Reply
Amy Escobar
Could you note the size of the tomato cans you used? Was it 14 or 28 oz?
Reply
mmartinez
Hello Amy,
They are 28 oz cans. Happy cooking!Reply
Isaac Cooper
Hello. I've made your pozole recipe and use your method for grinding corn for masa. I made this last night and it was terrific! I could not find beef shank easily, so I used chuck and added some marrow bones. I had a question about cooking the meat. It seems like a lot of recipes call for cooking the meat in the same pot as everything else. In this recipe, it calls for cooking it in a separate pot. I was curious what the reason was for that. Is it a regional technique, or maybe to reduce the fat in the final stew?Reply
mmartinez
Hello Isaac Cooper,
I'm so glad you had tried some of the recipes. And, especially this one, since it is one of my husband favorites. You know, I received the same question on my facebook fan page about the cooking technique, this is something we do in Mexico. The exact reason it unknown to me, but a lot of people cook these type of dishes, those that use cuts of meat that need a longer cooking time, the same way. And, pressure cookers are very popular in Mexico, many people use the pressure cooker to cook the meat, drain the broth for another uses, and remove the fat.Again, I'm so glad you enjoyed the recipe.
Happy cooking!Reply
kathy calderone
I love all your recapies my husband loves them all i try one a week if i can im also merried my husband which
Is mexican i live in mexico one yr
But your recipes are very good
Mucho gracias por suy recipes y mucho suerte con todo. we liked this stew.Reply
mmartinez
Hello Kathy,
Thank you for trying the recipes & for visiting Mexico in my Kitchen.
Happy cooking!Reply
Dennis True
Hola Mely As a expat living in Panama, good Mexican food is difficult to find in our pueblo. We had guest over last night for a Mexican meal. Your red enchiladas, the messy version was a big hit. Now this recipe looks like it would work well with ox tail in a crock pot. Thanks for sharing your great recipes.Reply
mmartinez
Hello Dennis,
Thank you for trying the recipe for the red enchiladas. And you are right, this stew will also taste wonderful with oxtail. Happy cooking!
Reply
Richard
Muchas gracias Mely! You made me feel so welcomed in your home and I had such a wonderful time chatting with you. Making special memories thanks to Rumba Meats! The beef stew was delicious!
Reply
mmartinez
Huy, Sonia,
I wish we can do it all over again! I was a day full of happy emotions, and I will treasure that always. I love hanging out with you in the kitchen!Reply
Maria Russo
I/we love you guys, thank you & God Bless for the delicious dishes & stories you share with us... I am trying to discover my Papi's side which come from El Paso, Chihuahua, Mexico, Cali. & New York. Where my father, had a total of 5 including a Taco stand. My Mom side is from Mexico City, Merida & Yucatan, can't believe that there was a Nun in the family. I love this share, thank you. It makes me more curious about that is a part of ME, Thank You...Keep sharing, please... Mauhhhhhh from Us Florida Coconuts...Reply
mmartinez
Hello, Maria,
Thank you for your kind comment. I hope you discover more about your family, and have fun while doing it.
Saludos hasta Florida.Reply
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