If you are craving a heartwarming, flavor-packed meal that will make you feel right at home, this Chile Colorado Beef Stew Recipe is the answer. It’s a rich, aromatic stew bursting with smoky dried chiles, tender chunks of beef, and a dazzling blend of spices that bring every bite to life. Whether you’re making it for a cozy family dinner or want to impress friends with authentic flair, this dish combines simplicity and depth in a way that keeps everyone coming back for seconds.
Ingredients You’ll Need
This Chile Colorado Beef Stew Recipe uses straightforward ingredients, each thoughtfully chosen to build layers of incredible flavor and inviting texture. From the dried chiles that give the stew its signature smoky heat to the tender beef pieces that soak up the sauce, every element works in harmony to create something truly special.
- Dried guajillo chile peppers: Provide a mild smoky sweetness that is foundational for the stew’s deep flavor.
- Dried ancho chile peppers: Add a rich, fruity undertone enhancing complexity.
- Arbol chile peppers (optional): Bring the heat, adjust according to your spice tolerance.
- Fire roasted diced tomatoes with juices: Give a tangy, smoky base that balances the chiles.
- Reduced sodium beef broth: Keeps the stew hearty without overpowering saltiness.
- Chuck roast, trimmed and cut into 1-inch pieces: Perfectly marbled beef that melts tender after slow cooking.
- All-purpose flour: Helps achieve a nice sear and slightly thickens the sauce.
- Salt and black pepper: Essential seasoning to enhance all the savory notes.
- Vegetable oil: For browning the beef and sautéing vegetables.
- Yellow onion, chopped: Adds sweetness and body to the stew.
- Garlic, minced: Infuses fragrant warmth.
- Beef bouillon or better than bouillon: Amplifies the meaty flavor.
- Ground cumin, dried oregano, coriander, smoked paprika: A robust spice blend that rounds out aromatics beautifully.
- Unsweetened cocoa powder, sugar, ground cinnamon (optional): Create a subtle mole-inspired depth that surprises and delights.
- Bay leaves: Infuse gentle herbal notes during simmering.
- Mexican rice, warmed corn tortillas, tostadas, or tortilla chips: Great for serving and soaking up every bit of sauce.
- Beans, thinly sliced radishes, chopped cilantro, chopped avocados, Cotija cheese: Classic garnishes that elevate the meal.
How to Make Chile Colorado Beef Stew Recipe
Step 1: Prepare Chilies
Begin by trimming the dried guajillo, ancho, and arbol chiles. Cutting off the tops and slicing them open allows you to scrape out most of the seeds — this controls the stew’s heat and prevents bitterness. Reserving some seeds is a great idea if you’d like to add extra spice later on.
Step 2: Toast and Soften Chilies
Toast the chiles briefly in a hot Dutch oven until they release their fragrance. Then add enough water to cover them just barely and simmer for 5 minutes. After turning off the heat, let the chiles soak and soften while you prep the beef — this soaking is crucial for creating a smooth, luscious chili sauce.
Step 3: Prepare Beef
Trim excess fat from the chuck roast and cut it into bite-size pieces. Toss the beef in a seasoned flour mixture; the light coating helps develop a flavorful crust once seared and slightly thickens the final stew.
Step 4: Make Chile Sauce
Transfer the softened chiles, some soaking liquid, and a can of fire roasted diced tomatoes to a blender. Blend until smooth with a vent for steam to escape. Straining the sauce through a fine sieve will give you that velvety texture if your blender isn’t very powerful.
Step 5: Sear Beef
Heat vegetable oil in the Dutch oven and sear the beef in batches until each piece is well browned on all sides. This step locks in flavor and builds a wonderful base for the stew.
Step 6: Sauté Vegetables and Spices
Cook chopped onion until softened in the same pot, scraping up the browned bits trapped in the pan for additional richness. Add garlic and cumin, cooking briefly until aromatic — this creates a fragrant layer beneath the sauce.
Step 7: Combine Ingredients
Return the beef to the pot and pour in your blended chile sauce. Stir in oregano, coriander, smoked paprika, beef bouillon, cocoa powder, sugar, cinnamon, bay leaves, and beef broth for a stunningly complex stew base.
Step 8: Simmer
Bring the stew to a boil, then reduce to low heat and cover. Let it simmer gently for about 45 minutes so the beef becomes tender and the flavors fully marry. Stir every so often to avoid sticking.
Step 9: Thicken Sauce
Uncover and raise heat to medium, simmering for an additional 15 minutes or until the sauce thickens beautifully. Taste and adjust salt or heat from reserved chili seeds or cayenne pepper as you like.
Step 10: Serve
Remove the bay leaves and it’s ready to be enjoyed. Ladle the stew into bowls and prepare for the next steps in presentation.
How to Serve Chile Colorado Beef Stew Recipe
Garnishes
Nothing lifts this stew like fresh toppings. Thinly sliced radishes add a crunchy freshness, chopped cilantro brings herbal brightness, ripe avocado provides creamy richness, and crumbly Cotija cheese adds a salty finish. These bright layers create a perfect contrast to the hearty stew.
Side Dishes
Serving the Chile Colorado Beef Stew with traditional sides makes the meal even more satisfying. Warm Mexican rice and beans soak up the sauce beautifully, while corn tortillas, tostadas, or tortilla chips let everyone scoop up their favorite bites. These accompaniments complete the experience and invite many shared moments around the table.
Creative Ways to Present
Try turning the stew into a cozy taco filling topped with all your garnishes or spoon it over a bed of creamy mashed potatoes for a fusion twist. You can also serve it in rustic bread bowls for a fun, hands-on meal that delights kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Chile Colorado Beef Stew Recipe actually tastes even better the next day because the flavors deepen. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture and taste.
Reheating
Gently rewarm the stew over low heat on the stove, stirring occasionally to prevent sticking or drying out. Add a splash of broth or water if it thickens too much. Microwave reheating also works well for individual portions when time is tight.
FAQs
What can I substitute for dried chiles if I can’t find them?
While dried guajillo and ancho chiles create the authentic flavor, you can substitute with good-quality chili powders or mild chipotle peppers in adobo sauce, adjusting quantities to taste for heat and smokiness.
Can I use a different cut of beef?
Chuck roast is ideal for its marbling and tenderness when slow-cooked, but brisket or short ribs can work well too. Just allow enough time for the beef to become fork-tender.
Is this stew spicy?
The heat level can be adjusted by modifying the amount of arbol chiles and leaving in or removing their seeds. The stew has a warm, moderate spice level that’s very approachable.
Can I make this in a slow cooker?
Absolutely! After searing beef and preparing the sauce, combine everything in a slow cooker and cook on low for 6-8 hours or high for 4. This method yields tender beef and a rich sauce with minimal hands-on time.
What are some good toppings for Chile Colorado Beef Stew Recipe?
Thin radish slices, fresh cilantro, diced avocado, crumbled Cotija cheese, and a squeeze of lime juice are all fantastic toppings that add texture and brightness to balance the stew’s heartiness.
Final Thoughts
There is nothing quite like the deep, comforting flavors of the Chile Colorado Beef Stew Recipe to bring warmth and joy to your table. It’s truly a labor of love that rewards you with every bite, combining smoky, spicy, and savory notes in a mouthwatering stew. I can’t wait for you to try it and make it your own, sharing it with loved ones on chilly evenings or special occasions. Happy cooking and buen provecho!
Print
Chile Colorado Beef Stew Recipe
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This authentic Chile Colorado Beef Stew is a rich, flavorful Mexican dish made with tender chuck roast simmered in a smoky, spicy sauce crafted from dried guajillo, ancho, and arbol chiles, combined with fire-roasted tomatoes and warm spices. Perfectly complemented by Mexican rice, beans, and fresh toppings like cilantro, sliced radishes, and Cotija cheese, this hearty stew delivers deep, comforting flavors ideal for a family meal or festive dinner.
Ingredients
Chiles and Sauce
- 8 dried guajillo chile peppers
- 4 dried ancho chile peppers
- 1–3 arbol chile peppers (optional for heat)
- 1 (15 oz.) can fire roasted diced tomatoes with juices
- 3 cups reduced sodium beef broth
- 1 tablespoon beef bouillon or Better Than Bouillon
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon sugar (optional, recommended for mole flair)
- ¼ teaspoon ground cinnamon (optional, recommended for mole flair)
- 2 bay leaves
Beef and Coating
- 3 pounds chuck roast, trimmed and cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- ½ teaspoon salt (plus ½ teaspoon for flour mixture)
- ½ teaspoon black pepper (plus ½ teaspoon for flour mixture)
- 2 tablespoons vegetable oil
Vegetables and Aromatics
- 1 yellow onion, chopped
- 6 cloves garlic, minced
To Serve
- Mexican rice
- Warmed corn tortillas, tostadas, or tortilla chips
- Beans
- Thinly sliced radishes
- Chopped cilantro
- Chopped avocados
- Cotija cheese
Instructions
- Prepare Chilies: Cut the tops off all the dried guajillo, ancho, and arbol chiles using kitchen shears. Slice each chile along one edge to open like a book and scrape out all of the seeds, reserving some seeds if you prefer additional heat later.
- Toast and Soften Chilies: Heat a large Dutch oven over medium-high heat and briefly toast the chiles until fragrant, being careful not to burn them. Add enough water to just cover the chiles without touching the bottom of the pot. Simmer for 5 minutes, then turn off the heat and let the chiles soak to soften while you prepare the beef.
- Prepare Beef: Trim excess fat from the chuck roast and chop it into 1-inch pieces. In a bowl or plastic bag, whisk together the all-purpose flour, ½ teaspoon salt, and ½ teaspoon black pepper. Add the beef pieces and toss to coat evenly. Set aside.
- Make Chile Sauce: Remove the softened chiles from the soaking liquid and transfer them to a blender along with 1 cup of the soaking liquid and the can of fire roasted diced tomatoes. Blend until smooth, leaving a vent open to allow steam to escape. If your blender isn’t powerful, strain the sauce through a fine mesh sieve to remove any solids for a silky texture.
- Sear Beef: Rinse and dry the Dutch oven. Heat 2 tablespoons vegetable oil over medium-high heat. Add half the coated beef in a single layer and sear until browned on one side, then flip and brown the other side. Stir to brown all sides evenly, then transfer the beef to a plate with a slotted spoon. Repeat with the remaining beef pieces.
- Sauté Vegetables and Spices: If needed, add a drizzle of olive oil to the empty Dutch oven. Cook the chopped onion over medium heat until softened and translucent, about 5 minutes, scraping up any browned bits. Add minced garlic and ground cumin, cooking for about 30 seconds until fragrant.
- Combine Ingredients: Return the seared beef to the Dutch oven, then pour in the blended chile sauce. Add oregano, coriander, smoked paprika, beef bouillon, cocoa powder, sugar, cinnamon, bay leaves, and beef broth. Stir well to combine all ingredients evenly.
- Simmer: Cover the pot and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 45 minutes, stirring every 10 minutes and replacing the lid to prevent burning. This slow simmer will tenderize the beef and develop the flavors.
- Thicken Sauce: Uncover the pot and increase the heat to medium. Simmer for an additional 15 minutes or until the sauce thickens to your desired consistency. Taste and adjust seasoning if needed by adding extra salt, reserved chili seeds, or cayenne pepper for more heat.
- Serve: Discard the bay leaves. Serve the Chile Colorado hot alongside Mexican rice, beans, warmed corn tortillas or tostadas, and garnish with thinly sliced radishes, chopped cilantro, avocados, and crumbled Cotija cheese for a traditional and satisfying meal.
Notes
- Adjust the number of arbol chiles depending on your preferred spice level; omit for milder stew.
- Removing chile seeds reduces heat but reserve some if you want to customize spiciness later.
- To avoid lumps in the sauce, strain the blended chile mixture if your blender isn’t high-powered.
- Simmer gently and stir regularly to prevent the stew from sticking or burning on the bottom.
- Leftovers taste even better the next day as the flavors continue to meld.
- Serve with traditional Mexican sides like rice, beans, and corn tortillas to complete the meal.
- For a gluten-free option, use a gluten-free flour blend for coating the beef or omit flour and increase simmering time slightly to thicken.
