Let’s Eat Stew, Chunky Mexican Stew!
Cold weather makes one think of soups and stews and certainly those of you in the Midwest and Northeast most likely are making delicious soups regularly.
This Chunky Mexican Stew is so good that it doesn’t have to have cold weather to enjoy it.
I like this stew year round and it can be as thick or as thin as you would like.
This particular stew is one I like chunky and thick!
Most of you that have children, have probably made Campfire stew or something similar to it.
The recipe has been around for years and I have taken the basics from that recipe and put a New Mexico twist to it and the Captain has pronounced it a winner.
The basic Campfire Stew recipe calls for ground beef, onions, potatoes and corn…..sometimes one can add mushroom soup for a variety.
My Chunky Mexican Stew recipe, starts out with ground beef, chopped onions, celery, potatoes and carrots…a clove of garlic…a small can of Salsa de Chile Fresco ……and diced fire roasted tomatoes. Toss in a couple spices and maybe a little jalapeno if you dare.
Lastly, add a small can of corn…or any other vegetable you happen to have on hand.
Serve with crusty bread, thick slices of cornbread, warm flour tortillas or…just eat the stew by itself. Yummy!
Let simmer to marry all the flavors and you have a steamy, wonderful, delicious, combination of goodness.
If you prefer a thinner stew, add a can of tomato sauce, beef stock or water.
The printable recipe is below if you would like to try it.
Have a great day and Let’s Eat Stew…particularly Chunky Mexican Stew!
- 1 pound of ground beef
- salt and pepper to season
- 1 medium onion chopped
- 1 clove minced fresh garlic
- 2 carrots sliced and chopped in half
- 1 stalk of celery chopped
- 2 medium potatoes (chunky chopped)
- 1 jalapeno, seeded and sliced (optional)
- 1 7 3/4 ounce can Salsa de Chile Fresco (I use El Pato brand)
- 1 medium can of fire roasted tomatoes, diced
- 1/2 teaspoon chile powder
- 1 teaspoon paprika
- 1 tablespoon finely chopped cilantro
- Brown the ground beef in a heavy stock pot, adding salt and pepper to season
- Add the onion, celery, garlic, potatoes and carrots, allowing the veggies to soften. (stir occasionally)
- Add the diced tomatoes and the Salsa de Chile Fresco...(you can substitute tomato sauce or tomato paste if you can't find the Salsa de Chile Fresco. but if you do...add chopped green chiles or another small jalapeno for spice)
- Add the chile powder, paprika and cilantro
- Simmer the stew for about 20 minutes
- Serve with chips, flour tortillas, crusty bread, cornbread or whatever you have on hand.
- You can also garnish with sour cream or a sprinkling of grated cheddar cheese.
- If you use the Salsa de Chile Fresco, you can leave out the jalapeno...unless you like spicy.
- You should be able to find the El Pato Salsa de Chile Fresco at Wal-Mart Stores if they are not at your favorite supermarket. I keep a stock of these wonderful little cans of goodness in my pantry all the time...but then I make a lot of Mexican food! 😉