Mexican  Beef Stew

This Mexican Beef Stew is a rich, hearty stew with subtle heat and loads of flavor. Using leftover shredded barbacoa beef cuts the cooking time for this stew in half and makes this an excellent weeknight dinner for chilly fall nights.

Here’s Why You’re Going to Love this Mexican Beef Stew:

It’s packed with nutrients. A 3 ounce serving of beef provides essential nutrients like iron, protein, and zinc in a 200 calorie package.

INGREDIENTS

Olive or vegetable oil

Yellow onion

Shredded barbacoa beef

Baby red potatoes

Diced tomatoes and their juices

Broth from barbacoa

Water

INSTRUCTIONS

Coat a dutch oven or other heavy bottomed pot with oil. Sauté the onion until softened.

STEP 1

STEP 2

Add potatoes, barbacoa, diced tomatoes, broth, and water.

STEP 3

Bring the mixture to a boil and boil until the potatoes are softened, 15-20 minutes, stirring in the corn for the last 5 minutes.

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