Mexican Spicy Tomato Beef Stew
As the autumn evening grows chilly, the kitchen fills with the warm, vibrant aroma of chilies and spices. A pot of traditional Mexican spicy tomato stew simmers on the stove, where the tangy freshness of tomatoes, the smoky depth of dried chilies, and slow-braised meat meld into perfect harmony. This stew is soul food on Mexican family tables, and the Geedel vegetable chopper demonstrates remarkable efficiency when preparing the vegetables and spices needed for the sauce, making this richly layered traditional dish wonderfully accessible.
Ingredients
Main:
800g beef brisket or pork shoulder (cut into 4 cm chunks)
For the Chile Paste:
3 ancho chilies
2 guajillo chilies (seeded and soaked in warm water until soft)
Fresh Vegetables:
1 white onion
4 garlic cloves
2 tomatoes
Seasonings:
1 teaspoon Mexican oregano
1 teaspoon ground cumin
1 cinnamon stick
2 whole cloves
Broth:
4 cups beef broth or water
Additional:
2 tablespoons vegetable oil
Salt, black pepper
For Serving:
Fresh cilantro, diced avocado, sour cream, warm corn tortillas
Instructions
1. Prepare the vegetable base and aromatics (using Geedel)
Wash and cut the onion and tomatoes into chunks; peel the garlic. First, using the Geedel food chopper with the dicing blade, place the onion chunks in the container and press evenly 5–6 times until the onion is uniformly chopped. This cut allows the onion to soften quickly during cooking, releasing its sweetness and forming the rich base of the sauce. Then, switch to the chopping blade, add the tomato chunks and garlic, and press lightly 4–5 times until finely diced. The versatility of this manual vegetable chopper makes preparing the traditional sofrito exceptionally quick.
2. Make the traditional red chile sauce (Salsa Roja)
Drain the soaked chilies and place them in a blender along with the chopped tomato-garlic mixture, Mexican oregano, and ground cumin. Blend until a completely smooth, lump-free, vibrant red sauce forms. This step is key to giving the stew its deep color and complex smoky flavor.
3. Sear the meat and sauté the base
In a heavy Dutch oven or stew pot, heat the vegetable oil over medium-high heat. Pat the meat chunks completely dry with paper towels, season with salt and black pepper, and sear in batches until a beautiful golden crust forms on all sides. Remove and set aside. In the remaining oil, add the onion diced with the Geedel chopper and sauté for 5–7 minutes until softened, translucent, and lightly golden at the edges.
4. Braise
Return the seared meat to the pot and pour in the prepared red chile sauce. Add enough beef broth to just cover all the ingredients. Toss in the cinnamon stick and cloves. Bring to a boil, then immediately reduce to low heat, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking.
5. Reduce and season
Once the meat is tender enough to be easily pulled apart with a fork, remove the lid, increase the heat to medium, and let the sauce reduce and thicken for 15–20 minutes until it clings to the meat. Remove the cinnamon stick and cloves, and adjust seasoning with salt to taste.
6. Serve
Ladle the steaming stew into deep bowls and garnish generously with fresh chopped cilantro. Serve with warm corn tortillas, cool sour cream, and diced avocado. The tortillas can be used to scoop up the rich sauce or wrapped around the tender meat—a ultimate comfort against the autumn and winter chill.
Summary
This authentic and robust Mexican spicy tomato stew derives its soul from the smoothness of the chile sauce and the evenness of the vegetable base. The Geedel vegetable chopper, with its efficient functionality, ensures that ingredients like onions and tomatoes are processed quickly and uniformly, allowing home cooks to easily recreate the essence of traditional sauces. The hands-on pressing adds a sense of control and enjoyment to the cooking process, turning the preparation of this international comfort dish into a warm and rewarding activity in the autumn kitchen.
