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Barbacoa Beef Mexican Stew
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A slow cooked Mexican beef stew made using our Barbacoa Spice Blend and Ancho Chilli Flakes. Delicious served with avocado and sour cream.Ingredients
Method
Ingredients
• 900 g stewing beef (chuck or round), cut into 3–4 cm cubes
• 2 tbsp Bart Barbacoa Spice Blend
• 1 tbsp neutral oil (sunflower or light olive)
• 1 large white onion, finely chopped
• 2 tsp Bart Garlic Paste
• 1.5 tbsp tomato paste
• 450 ml beef stock
• 115 ml passata
• Juice of half a lime
• Salt to taste, if needed (depending on salt level in your seasoning)
To serve:
• Bart Ancho Chili Flakes
• Thinly sliced radishes
• Crumbled queso fresco or cotija
• Fresh coriander leaves
• Avocado (sliced or diced)
• Lime wedges
• Crispy tortilla strips or warm tortillas
• Fresh jalapeños
• Sour cream
• Spicy rice
Method
1. Pat the beef dry and season with salt and pepper.
2. Brown the beef: In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Sear the beef in batches until nicely browned. Set aside.
3. Sauté the aromatics: Lower the heat to medium. Add a little more oil if needed. Sauté the onion in the same pot for 5–6 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste and Barbacoa seasoning. Cook for 1–2 minutes until aromatic.
4. Simmer the stew: Return the beef to the pot. Add passata and beef stock. Stir and deglaze the bottom of the pot. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2.5 hours, until the beef is tender and the sauce is rich.
5. Finish: Stir in the lime juice. Let the stew rest uncovered for 10–15 minutes before serving to slightly thicken. Taste and adjust salt if needed.
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