Craving a flavor-packed meal that’s both comforting and exciting? This Beef Birria Stew recipe brings the vibrant tastes of Mexican dinner recipes right into your kitchen. You’ll love how easy it is to create this rich, tender, and deeply satisfying dish.
Key Ingredients & Substitutions:
- Chiles: Guajillo and ancho chiles are essential for authentic flavor; use dried chipotle for a smoky kick if you can’t find both.
- Beef Chuck Roast: This cut becomes incredibly tender; beef shank or short ribs are good alternatives.
- Spices: Cumin, oregano, and cloves create the signature birria taste.
Ingredients:
For the Chile Sauce:
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 1/2 white onion, roughly chopped
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cloves
- 1/4 cup apple cider vinegar
- 2 cups beef broth
For the Stew:
- 3 pounds beef chuck roast, cut into 2-inch chunks
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large white onion, finely diced
- Additional beef broth, as needed
How Much Time Will You Need?
- Total Time: 3 hours 30 minutes
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Servings: 6
- Tools Needed: Large pot or Dutch oven, blender
Step-by-Step Instructions:
1. Prepare the Dried Chiles
First, rehydrate your dried guajillo and ancho chiles. Place them in a heatproof bowl and cover them with boiling water. Let them soak for about 20-30 minutes until they are soft and pliable.
2. Blend the Chile Sauce
Drain the rehydrated chiles, then transfer them to a blender. Add the chopped white onion, garlic, cumin, oregano, cloves, apple cider vinegar, and 2 cups of beef broth. Blend until completely smooth, scraping down the sides as needed.
3. Sear the Beef
Pat the beef chuck roast chunks dry and season them generously with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then set it aside.
4. Build the Stew
Add the finely diced white onion to the same pot and cook until softened, about 5-7 minutes. Return the seared beef to the pot, then pour the blended chile sauce over the beef. Stir well to combine.
5. Simmer to Perfection
Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 2.5 to 3 hours, or until the beef is incredibly tender and easily pulls apart with a fork. Check occasionally and add more beef broth if the liquid reduces too much.
6. Shred and Serve
Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the rich birria broth. Taste and adjust seasoning if needed. Serve your delicious Beef Birria Stew hot.
Variation Ideas:
- Spicier Kick: Add one or two dried chipotle chiles or a pinch of cayenne pepper to the blender for extra heat.
- Citrus Brightness: Stir in a squeeze of fresh lime juice at the end for a refreshing finish.
- Vegetable Boost: Add diced carrots and potatoes during the last hour of cooking for more texture.
Storage Instructions:
Store leftover Beef Birria Stew in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of broth if it seems too thick.
Frequently Asked Questions (FAQ):
Q: Can I make this in a slow cooker?
A: Yes, after searing the beef and sautéing the onion, combine everything in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: What do I serve with Beef Birria Stew?
A: It’s excellent with warm corn tortillas, cilantro, diced white onion, and a squeeze of lime. It also makes fantastic birria tacos.
Q: Is this recipe very spicy?
A: The recipe as written provides a rich, earthy flavor with mild heat. You can adjust the spice level by adding more or fewer chiles.
Q: Can I prepare the chile sauce ahead of time?
A: Absolutely! You can make the chile sauce up to 2 days in advance and store it in the refrigerator.
Q: Why is my birria not shredding easily?
A: If your birria isn’t shredding easily, it likely needs more cooking time. Continue to simmer until the beef is fork-tender.
Q: What kind of beef broth should I use?
A: Use a good quality, low-sodium beef broth to control the overall saltiness of the stew.