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Overhead shot of beef stew with tomato, jalapeño, onion, and cilantro, topped with oregano and cumin.

Bisteces a la Mexicana (Mexican Style Beef Stew)

This Mexican beef stew is made by simmering seasoned sirloin with tomatoes, jalapeños, and onions until tender, served with tortillas and rice.
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Prep Time 1 hour 10 minutes
Cook Time 45 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 230
Ingredients Method

Ingredients
  

  • 2 pounds top sirloin cut into 3/4-inch cubes
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1 large white onion halved and sliced 1/4-inch thick (2 cups)
  • 4 jalapeños stems removed and sliced (remove seeds for mild, keep for spicy)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 cups petite diced tomatoes with their juices from 2 cans
  • 1/2 cup chopped cilantro

Method
 

  1. Salt the beef:

    Sprinkle the beef with salt and allow to rest for 1 hour.

  2. Sear the beef:

    In a large cast iron pan or Dutch oven, heat the oil on high. Once hot, add the beef and cook, stirring, for 4 to 5 minutes.

  3. Cook aromatics:

    Stir in the onion, jalapeño, oregano, and cumin. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

  4. Simmer with tomatoes:

    Lower the heat to low, add the tomatoes, and cook covered, stirring every 5 minutes to prevent sticking, until the meat is tender, roughly 45 minutes. Mix in the cilantro.

  5. Serve family-style:

    Portion the meat and serve family-style with warm tortillas, rice, and pickled jalapeño on the side, if desired.