Mexican Beef Stew

Total Time: 90 minutes
Serves: 8
Mexican Beef Stew
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  • Powdered Knorr® chicken bouillon to taste
  • 2 lbs beef steak cut in pieces (without nerves or fat preferably)
  • 6 oz bacon finely chopped
  • 1 bunch cilantro
  • 1 large garlic clove
  • 1 onion
  • 1 qt water
  • 2 lbs cooked beans
  • Salt and pepper


  • Radishes, sliced white onion, limes, tortillas and avocado sliced


  1. Fry the bacon in a large pan over medium heat until golden. Remove the excess fat and add the meat cut in small slices.
  2. In the blender, mix the washed cilantro, onion, and garlic with a little water; add the mixture to the bacon and meat. Cover and reduce the heat when it starts to boil.
  3. Cook for 1 hour or until the meat is tender. Once the meat is cooked, add the beans, bouillon, and pepper. Let it cook for a few minutes to blend flavors. Add more water if needed.
  4. Serve with tortillas, onion, cilantro, and sliced radishes. Avocado and lemon are optional.
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