Chile Colorado Mexican Beef Stew – If you’re looking for that warm, soul-soothing meal that wraps you in comfort, this Chile Colorado Mexican Beef Stew is exactly that. Tender beef, slow-cooked in a rich, smoky chile sauce with just the right kick. It’s the type of dish that feels like it’s been simmering all day, filling your home with those profound, savory scents that make you desire to assemble around the table and swoop in together.
The first time I made this, I wasn’t sure what to expect. I’d never used dried chiles before, and honestly, I was a little nervous about how it would turn out. But as the stew began to simmer, the smell was incredible—spicy, earthy, and comforting all at once. My husband walked in, raised an eyebrow, and said, “What’s cooking?” And by the time we sat down to eat, he was hooked. The stew was everything I’d hoped for: rich, hearty, with just enough warmth to keep you reaching for the next bite. My kid loved it too, scooping up the sauce with every bit of tortilla. Now, it’s a regular in our home, one of those meals that everyone gets excited for, no matter how many times we’ve had it.
What makes this Chile Colorado Mexican Beef Stew truly special?
This recipe is special—it’s straightforward yet full of taste, and it only takes a few elements to get that depth. The New Mexico chiles give a beautiful smoky taste that’s not too hot, just right. And the beef? It’s tender, juicy, and so flavorful from slow-cooking in the sauce. Serve it up with tortillas or rice, and it’s a feast that’s heartwarming, filling, and memorable.
What You Need To Make This Chile Colorado Mexican Beef Stew Recipe?
New Mexico Dried Chiles: These are the stars here. New Mexico chiles add that earthy, smoky flavor that makes this stew unique, without turning it into a five-alarm fire. They have this warm, almost sweet undertone that gives the sauce depth and richness. If you’re new to using dried chiles, don’t worry! Once they’re softened, they blend up so easily.
Beef Chuck Roast: Chuck roast is perfect for stews because it’s got a bit of marbling, which means it turns incredibly tender when it’s cooked slowly. Plus, it soaks up all those chile flavors. Just make sure to trim off any big pieces of fat so you get a nice, clean flavor in every bite.
All-Purpose Flour: A light coating of flour on the beef before browning gives it a little crust, which is so good for texture. Plus, it thickens up the stew slightly as it cooks, making the sauce nice and hearty.
Kosher Salt and Black Pepper: This is a simple seasoning, but don’t underestimate it. Salt brings out all the flavors in the beef and chiles, and black pepper gives a little bit of warmth without overpowering. It’s the kind of seasoning that works its magic quietly in the background.
Olive Oil: A little olive oil goes a long way here. It’s perfect for browning the beef and sautéing the onions, adding a hint of richness without making the dish feel heavy. Just regular olive oil works fine, no need for anything fancy.
Yellow Onion: The onion adds sweetness and depth to balance out the earthy chiles. It’s chopped and sautéed until it’s soft and slightly caramelized, giving the sauce a bit of natural sweetness that really complements the beef.
Beef Stock: This is the backbone of the stew, adding that rich, savory base. It ties everything together, keeping the meat tender and the sauce full-bodied. If you like your stew a bit more saucy, feel free to add an extra splash!
Steps To Make Chile Colorado Mexican Beef Stew:
Gather Your Ingredients: Start by pulling everything together. There’s something satisfying about having everything laid out and ready—it makes you feel like you’re about to create something amazing. And trust me, you are!
Prep the Chiles: Toss the cleaned chiles and 3 cups of water into a medium pot, bring it to a boil, then take it off the heat and let them soak for 30 minutes. It’s such a simple step, but it’s where the magic begins. Those chiles soften up, ready to transform into the deep, smoky heart of this stew.
Want To Save This Recipe?
Make the Chile Sauce: Once the chiles have softened, strain them, but don’t toss the soaking water—that’s liquid gold! Blend the chiles with some of that reserved water until you have a smooth, rich sauce. Add a little more water if needed to get the consistency just right. And for that velvety texture, pass the sauce through a fine mesh strainer to catch any seeds or bits of skin. This sauce? It’s where the depth of flavor comes from, and it’s going to make your kitchen smell incredible.
Prep the Beef: Cut your chuck roast into hearty 1- to 2-inch chunks. Then, in a bowl, mix up the flour, salt, and pepper, and coat each piece of beef. It might seem simple, but this little step gives the beef a golden crust that’s going to hold onto the sauce perfectly.
Brown the Beef: Heat the olive oil in a large pot over medium heat. Add the onions and let them sauté until they’re soft and a little caramelized—that smell is your first taste of the stew. Then, start adding the beef in small batches so they get a good sear without crowding. Each piece turns golden and holds onto all that flavor. Once all the beef is browned, bring it all back to the pot, ready to soak up that chile sauce.
Simmer to Perfection: Pour in the chile sauce, coating the beef chunks in that rich, smoky goodness. Add enough beef stock to cover the meat—just enough, because it’ll thicken as it cooks. Bring it to a gentle boil, then turn the heat down low, cover it up, and let it simmer for about 3 hours. Yes, it’s a wait, but it’s the kind of wait that fills your home with warmth and anticipation. Check in every so often, give it a stir, and add a little more stock if it looks like it needs it.
Serve and Savor: When the beef is melt-in-your-mouth tender and the sauce has thickened into this luscious stew, it’s time to dig in. Serve it up in bowls with warm tortillas or fluffy rice. Each bite is cozy, satisfying, and just plain soul-warming. It’s the kind of meal that makes you want to savor every single bite. Enjoy!
Tip:
One of the best tricks for making this stew shine is to really take your time with the chiles and the browning process. When you’re blending the softened chiles, start with a little of the soaking water and add more gradually until you get that perfect smooth, pourable consistency. Straining the sauce through a mesh strainer might feel like an extra step, but it makes all the difference—your sauce ends up velvety and completely free of any tough bits. And when it comes to browning the beef, resist the urge to rush! Browning in batches gives each piece a nice, golden crust that holds onto the flavor of the chile sauce as it cooks. This might take a few extra minutes, but trust me, it’s worth it. That deep, rich flavor you get at the end? Pure magic.
Frequently Asked Questions:
Can I make this stew ahead of time?
Absolutely! In fact, this stew tastes even better the next day. The flavors have a chance to meld and deepen overnight, making it even richer. Just let it cool, refrigerate it, and when you’re ready to serve, gently reheat it on the stove over low heat. You might need to add a splash of beef stock to loosen up the sauce a bit as it heats.
What can I serve with Chile Colorado?
This stew pairs wonderfully with warm tortillas, fluffy rice, or even over-mashed potatoes if you’re craving something extra cozy. A sprinkle of fresh cilantro and a squeeze of lime on top adds a nice burst of freshness. And if you like a little extra heat, feel free to add a dash of hot sauce or some chopped jalapeños.
Can I freeze leftovers?
Yes, you can! Just make sure to let the stew cool completely before transferring it to freezer-safe containers. It’ll keep well in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight, then reheat on the stove. Add a little beef stock if the sauce seems too thick after thawing—it’ll bring it right back to life!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chile Colorado Mexican Beef Stew
Ingredients
- 9 New Mexico dried chiles washed, stems and seeds removed
- 3 c water
- 5 lb boneless beef chuck roast trimmed of fat
- 1/2 c all-purpose flour
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 3 tbsp olive oil
- 1 large yellow onion chopped
- 2 c beef stock or as needed
Instructions
Soak the Chiles:
- Place the cleaned chiles and 3 cups of water in a medium stockpot. Bring it to a boil, then turn off the heat and let the chiles soak for about 30 minutes to soften up nicely.
Blend the Chiles:
- After the chiles have softened, strain them, but save that soaking water—it’s full of flavor! Add the chiles to a blender along with a bit of the soaking water, blending until smooth. Add more water if needed to get a smooth, pourable sauce. For the best texture, pour the sauce through a fine mesh strainer to catch any bits of seeds or skins. Set the sauce aside.
Prep the Beef:
- Cut the beef into 1- to 2-inch chunks. In a medium bowl, combine the flour with the salt and pepper, mixing it all together until it’s well blended. Dredge each piece of beef in the flour mixture until it’s lightly coated. Set the floured beef aside.
Brown the Onions and Beef:
- Warm up some olive oil in a large pot over medium heat. Toss in the chopped onion and let it cook for about 5 minutes, until it’s nice and soft and starting to look translucent. Working in batches, add the beef chunks to the pot, being careful not to overcrowd. Let each piece brown on all sides, then remove and set aside. Repeat with the remaining beef, then add all the browned meat back into the pot.
Combine and Simmer:
- Stir the puréed chile sauce into the pot with the beef. Add enough beef stock to just cover the meat, or to your preferred thickness. Bring the stew to a gentle boil over medium heat, then reduce to the lowest heat setting. Put the lid on and let it simmer for about 3 hours, until the beef is melt-in-your-mouth tender. Check occasionally, adding a bit more stock if needed to keep the stew from getting too thick.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
