How to Make Braised Mexican Beef Stew
August 22, 2024
Today we are going to make a braised Mexican beef stew in the Instant Pot.
This flavorful Mexican beef stew is a must-try, whether you make it in the Instant Pot or on the stovetop. While the stovetop version will take a bit longer to cook, the result is just as mouthwatering and worth every minute. I highly recommend giving this recipe a try—it’s absolutely fantastic!
Recipe Overview:
This stew features a rich and savory base made from tomatoes, tomatillos, chipotle peppers, garlic, and onions. The depth of flavor is enhanced by browning bacon, onions, and beef before adding a carefully selected blend of spices and herbs.
For the braising liquid, we use a combination of Negra Modelo beer and beef stock, which adds a robust and slightly malty flavor that pairs perfectly with the tender beef. The stew is then packed with nutritious vegetables, including turnips, carrots, Brussels sprouts, and zucchini, making it both satisfying and healthy.
Stovetop Instructions:
If you prefer to make this stew on the stovetop, you’ll need to let it simmer gently for about one hour after completing all the steps. Be sure to keep an eye on the liquid level—this stew should be rich and hearty, not dry, so keep the temperature low and add more liquid if necessary.
Additional Information:
This dish is not only delicious but also incredibly easy to prepare. Plus, it freezes beautifully, making it a great option for meal prep or enjoying leftovers later. Simply store any remaining stew in an airtight container and freeze for a convenient, ready-made meal.
Indulge in this hearty, low-carb Mexican beef stew, and enjoy every savory bite!
Low-Carb Instant Pot Beef Stew – Keto Beef Stew
Serves: 8
Ingredients:
1 tomatillo
2 tomatoes
4 garlic cloves
2 chipotle peppers with adobo
1/4 cup water
2 pounds chuck roast
1/2 teaspoon cumin
1 teaspoon dried oregano
2 slices bacon, chopped
1 small white onion, finely sliced
1 tablespoon oil (I use avocado) + more if needed for browning the beef
1/2 cup chopped cilantro
6 sprigs fresh thyme
6 Brussels sprouts, trimmed and halved
1/2 of a large turnip, peeled and cut into medium cubes
1/2 of a medium zucchini, cut into medium chunks
1 carrot, peeled and sliced
3/4 cup dark beer (Negra Modelo recommended)
3/4 cup beef stock
Instructions:
Prepare the Sauce:
Place the tomatillo, tomatoes, garlic, chipotle peppers with adobo, and water in a blender. Blend until smooth. Set aside.
Prepare the Beef:
Trim excess fat from the chuck roast and cut it into large cubes. Season liberally with salt and pepper. Add cumin and oregano, mixing well to coat all sides. Let the beef sit at room temperature for about 20 minutes.
Cook the Bacon and Onions:
Turn the Instant Pot on to ‘Sauté’ mode. Once preheated, add the chopped bacon and cook until it starts browning and rendering fat, about 4 minutes. Add the sliced onion and cook until softened and translucent, about 5 minutes. Remove the bacon and onion mixture from the pot and set aside.
Brown the Beef:
Add oil to the pot. Working in batches, brown the beef on all sides. If necessary, add more oil between batches. Remove the browned beef and set aside.
Cook the Sauce:
Pour the blended tomato mixture into the pot, scraping up the brown bits from the bottom. Cook the sauce for about 5 minutes, until it begins to thicken. Stir occasionally and watch for splatters.
Combine Ingredients:
Return the bacon, onions, and browned beef to the pot. Stir in the chopped cilantro and thyme sprigs. Pour in the beer and beef stock. Stir to combine. Add the Brussels sprouts, turnip, zucchini, and carrot on top.
Pressure Cook:
Press the ‘Cancel’ button to stop the sauté function. Secure the lid onto the pot and ensure the pressure valve is sealed. Set the Instant Pot to ‘Stew’ mode and cook for 25 minutes.
Release Pressure:
Once the cooking time is complete, press the ‘Cancel’ button. Carefully release the pressure valve to allow the steam to escape. Be cautious, as the steam will be very hot.
Serve:
Serve the stew hot and enjoy!
Nutritional Information (Per Serving):
Calories: 273.03 kcal
Total Fat: 12.96 g
Saturated Fat: 3.34 g
Total Carbohydrate: 10.84 g
Dietary Fiber: 2.68 g
Total Sugars: 1.82 g
Protein: 26.98 g
Cholesterol: 90.19 mg
Trans Fat: 0.40 g
Sodium: 252.61 mg