Tex-Mex Beef Stew

Tex-Mex Beef Stew

Tex-Mex Beef Stew is a spicy twist on classic comfort food — loaded with vegetables, ranch-raised beef, and bold flavor. This lighter version of traditional stew is a sure hit with your family and perfect for cozy weeknights.

Ingredients

• 3 pounds ranch-raised beef stew meat

• 2 tablespoons avocado oil

• 3 cups beef stock

• 1 cup salsa

• 1 cup cherry tomatoes, diced

• 1 orange pepper, diced

• 1 yellow pepper, diced

• 1 can (15 oz) corn, rinsed and drained

• 1 can (15 oz) black beans, rinsed and drained

• ½ cup onion, diced

• ½ cup cilantro, chopped

• 1 tablespoon Sriracha sauce (more to taste)

• 2 cloves garlic, minced

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon mustard powder

• ½ teaspoon onion powder

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• ½ teaspoon dried thyme

• ¼ teaspoon cayenne pepper

• Salt and pepper, to taste

Optional toppings: shredded cheese, sour cream, avocado, cilantro, or tortilla chips

Instructions

1. Season stew meat with salt and pepper.

2. Over medium-high heat, add oil to a Dutch oven or pot. Sear the beef in batches until browned. Remove and set aside.

3. Deglaze the pot with ½ cup of beef stock, scraping any browned bits from the bottom.

4. Add onion and peppers; cook for 1–2 minutes until softened.

5. Reduce heat, then add remaining ingredients. Stir well to combine.

6. Slow cooker option: transfer to slow cooker and set to low for 8 hours.

7. Oven option: cover and bake in a 325°F oven for 2 ½ hours.

8. Serve as is or over rice. Add toppings if desired — and enjoy!

Serving Notes

This recipe freezes well and makes enough for 6–8 generous servings.

Real families. Real food. Real connection — from the Personal Rancher community.