Categorized | Recipes

Mexican Beef Stew

By Duane Pemberton

As much as I love a good old-fashioned-type of beef stew – an American classic – as the next meat lover, there’s a time when it’s fun to mix things up a bit. Here’s what I did for this original dish:


  • 2 tablespoons of bacon fat (or olive oil)
  • 2lbs of stew meat
  • 1 large onion – coarsely chopped
  • 1.5 quarts of water
  • 2 tablespoons of kosher salt
  • 2 tablespoons of fresh-cracked pepper
  • 4 tablespoons smoked paprika
  • 2 tablespoons of garlic powder
  • 2 tablespoons of cumin
  • 2 tablespoons of coriander
  • 1 tablespoon of oregeno
  • 1/2 teaspoon of cayenne pepper
  • 3 tablespoons of chili powder
  • 4 cloves of garlic- fine chopped
  • 1 6oz can of tomato paste
  • 4 Roma tomatoes – chopped (or 2 cans of quality chopped tomatoes)
  • 1 can of black beans – rinsed
  • 2 cups of frozen or fresh corn


  • Crushed tortilla chips
  • Sour cream
  • Fresh cilantro
  • Squeeze of fresh lime

In a 4-quart dutch oven, add bacon drippings and let warm on medium-high heat until it starts to smoke a bit. Season ground beef with kosher salt and fresh-cracked pepper then put into the dutch oven and brown on all sides. Add water and the rest of the seasoning and fresh garlic then bring to a hard boil then reduce allow to simmer for 90 minutes.

After 90 minutes has passed, add chopped onion, cut tomatoes and then simmer for another 50 minutes – then add the black beans and corn, simmer for another 10-15 minutes.

Top with suggested toppings and you’re done!

Recommended wine pairings:


An off-dry riesling