Mexican Beef Stew Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty one-pot beef stew with vegetables, beans, and tomatoes in a savory broth. Warm and comforting, this Mexican-style stew is a complete meal that's filling and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds stew meat (or cut a chuck roast into bite-sized pieces)
- 1 small onion, large dice
- 4 large carrots, (peeled and cut into large chunks)
- 1 pound potatoes, (washed and peeled and cut into large chunks)
- 2 (10-ounce) cans diced tomatoes with green chiles
- 1 cup beef broth
- 1 (15-ounce) can black beans, (rinsed and drained)
- 2 tablespoons quick cooking tapioca
- 1 packet taco seasoning
At a glance
PER SERVING · TIME 310M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5h
- Sodium
- 875mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1344mg
- Calcium
- 89mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 875MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.