Carne de Res con Chile (Mexican Beef Stew)


At the moment I have many photos of recipes waiting to be written, but today I will bring here directly our dinner as I really don’t want to forget this delicious meal.

This stew recipe has been adapted from a Mexican recipe calling for chile chipotle.

In Mexico “chile chipotle” is used to give more taste and a pleasant red color to different dishes, but what can we do if we don’t have this ingredient?

I found my solution substituting the “chile chipotle” with half kilogram of roasted red peppers!

You need:


  • 500 g red peppers
  • 3 tablespoons olive oil
  • 1/2 head garlic, sliced
  • 1 big onion, diced
  • 500 g lb beef top round steak, cut into bite-size chunks
  • 1 cup water
  • 1 (14 ounce) can whole diced tomatoes (about 500 g)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 bay leaf
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • chili, powdered to taste
  • pepper
  • salt

Serving suggestion:

  • Sour cream or plain yogurt (Balkan style)
  • Fresh cilantro leaves
  • Lime juice
  • Warm tortillas or rice
  • Beans, cooked


  1. Place red peppers under the kitchen oven broiler. Turn from time to time in order to roast all sides of the peppers. When they are ready place them in a bowl or on a dish and keep covered for about 15 minutes.
  2. In the meantime prepare the stew.
  3. In a large pot heat the oil, add onion and garlic. Fry for about one minute.
  4. Add the meat and roast stirring from time to time until golden on all sides. Reduce heat.
  5. Add water and tomatoes.
  6. Pee the peppers reserving the juice. Seed them and cut them into strips. (I prepared more for decoration and for a salad for the next day).
  7. Add pepper strips to the stew.
  8. Add spices and salt.
  9. Cover the pot and simmer at low heat for 2 1/2 hours or until the meat falls apart with a fork. Add some water during the cooking time if necessary (I did not need it).
  10. Add lime juice just before serving.
  11. Serve garnished with sour cream, fresh cilantro leaves, with tortillas or rice and beans.

6 thoughts on “Carne de Res con Chile (Mexican Beef Stew)

  1. This is quite delicious! It reminds me of a cross between chili and stew. My peppers broke down into the sauce along with the tomatoes which was nice.I would not be against adding potatoes, carrots and mushrooms to this in addition. It also might be very good on polenta. I did serve mine with Mexican rice, tortillas and roasted peppers.
    You can view the photo here:

    • Hi! Thanks for trying this recipe and the wonderful review! I’m so glad this worked for you and you had a nice dinner. Yes, I think that with polenta would be great as well, exactly as the beef stew (spezzatino) of my mother in tomatoes sauce and peas!

  2. This stew is simply delicious. I made it as directed and since I had some chipotle chili in adobo sauce on hand — I added a couple of tablespoons of the sauce as well. The result was wonderful and I served it along with some Tex-Mex Cornbread. What a great meal we had. Nancy : )

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