Mexican Beef Stew
Rich and hearty Mexican Beef Stew is made in just 30 minutes thanks to leftover shredded barbacoa beef!
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Servings:
Calories: 391kcal
Ingredients
- Olive or vegetable oil
- 1 yellow onion (chopped)
- 3 cups shredded barbacoa beef
- 1 lb baby red potatoes (quartered)
- 14 oz diced tomatoes and their juices
- 3 cups broth from barbacoa
- 2 cups water
- 2 cups fresh or frozen corn
- Chopped avocado, cilantro, and lime, for serving
Instructions
- Coat a dutch oven or other heavy bottomed pot with oil and heat over medium heat. Add the onion and saute until softened, about 5 minutes.
- Add potatoes, barbacoa, and diced tomatoes with their juices, scraping any browned bits from the bottom of the pan. Stir in broth and water. Bring to a boil and boil until the potatoes are easily pierced with a fork, 15-20 minutes, stirring in the corn for the last 5 minutes.
- Serve the stew with avocado, cilantro, and lime.
Notes
- Leftover stew keeps well in the fridge for 4-5 days or in the freezer for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.
Nutrition
Calories: 391kcal | Carbohydrates: 24g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 765mg | Potassium: 1045mg | Fiber: 3g | Sugar: 6g | Vitamin A: 108IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 5mg
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