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Barbacoa Beef Mexican Stew
A slow cooked Mexican beef stew made using our Barbacoa Spice Blend and Ancho Chilli Flakes. Delicious served with avocado and sour cream.
Method
- Pat the beef dry and season with salt and pepper.
- 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.
- 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.
- 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.
- 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.
