There’s nothing like a steaming bowl of beef stew in red chile sauce to warm you up on a chilly evening. The rich, earthy flavors of tender beef swimming in that vibrant red sauce – it’s pure comfort food magic. I still remember my first bite of this dish at my abuela’s kitchen table in Guadalajara. The way the chiles gave just the right amount of heat, the meat so tender it fell apart at the touch of a fork… I begged her for the recipe that very night! This classic Mexican dish, sometimes called Chile Colorado, is incredibly versatile too – perfect over rice, tucked into tacos, or just enjoyed straight from the bowl with a hunk of crusty bread.
Why You’ll Love This Beef Stew in Red Chile Sauce
This beef stew in red chile sauce will become your new favorite comfort dish, and here’s why:
- Deep, complex flavors: The combination of toasted chiles, garlic, and slow-cooked beef creates layers of flavor in every bite
- Fork-tender meat: That long simmer transforms tough beef into melt-in-your-mouth perfection
- Customizable heat: Use milder chiles for kids or keep some seeds if you like it spicy
- Meal prep hero: Tastes even better the next day and freezes beautifully for quick dinners
- Versatile: Serve it over rice, in tacos, or just enjoy it straight from the bowl
Trust me – once you try this version, you’ll never go back to boring beef stew again!
Ingredients for Beef Stew in Red Chile Sauce
Gathering the right ingredients makes all the difference with this dish. Here’s what you’ll need:
- 2 lbs beef chuck, cut into 1-inch cubes (don’t skimp – chuck has perfect marbling for stew)
- 4 dried red chiles (like guajillo or ancho), seeded and soaked in hot water for 20 minutes
- 2 cups beef broth (homemade if you’ve got it, or low-sodium store-bought works fine)
- 1 medium onion, roughly chopped (yellow or white both work great)
- 3 garlic cloves, minced (fresh is best – none of that jarred stuff!)
- 1 tsp ground cumin (toast whole seeds and grind them if you’re feeling fancy)
- 1 tsp dried oregano (Mexican oregano if you can find it)
- Salt and pepper to taste (I use about 1 tsp salt and ½ tsp pepper to start)
- 2 tbsp vegetable oil (or any neutral oil with high smoke point)
Pro tip: When shopping for chiles, look for ones that are pliable, not brittle – it means they’re fresher!
How to Make Beef Stew in Red Chile Sauce
Now comes the fun part – turning those simple ingredients into magic! Don’t let the steps intimidate you – this beef stew in red chile sauce is actually pretty straightforward once you get going. Just follow these steps carefully and you’ll be rewarded with the most incredible, flavor-packed dish.
Preparing the Red Chile Sauce
First, let’s make that gorgeous red sauce! Drain your soaked chiles (save some of that liquid!) and toss them in the blender with the chopped onion and garlic. Blend until completely smooth – we’re talking no chunks here, just velvety sauce. If it’s too thick, add a splash of that reserved soaking water. You want it pourable but not watery. This sauce is the heart of the dish, so take your time getting it right!
Cook the Beef
Heat your oil in a heavy pot over medium-high heat. Here’s my golden rule: don’t crowd the beef! Brown it in batches – I do about 4-5 pieces at a time. Get a nice crust on all sides (about 2 minutes per side) before removing to make room for more. This step builds incredible flavor, so don’t rush it. That brown stuff stuck to the bottom? That’s liquid gold – we’ll use it next!
Simmer the Stew
Now the magic happens! Pour that beautiful red sauce over your browned beef, scraping up all those delicious browned bits from the bottom. Add the broth and spices, bring to a boil, then immediately reduce to a gentle simmer. Cover and let it bubble away for at least 1.5 hours (2 is even better). The beef should be fork-tender when it’s done – test a piece to be sure. The wait is tough, but oh so worth it!
Tips for the Best Beef Stew in Red Chile Sauce
After making this stew countless times, I’ve learned a few tricks that take it from good to amazing:
- Deglaze like a pro: After browning the beef, splash in a bit of broth to scrape up all those flavorful browned bits – they add incredible depth
- Heat control: Too spicy? Add a spoon of honey or brown sugar. Need more kick? Leave some chile seeds in or add a pinch of cayenne
- Beef doneness check: The meat should pull apart easily with a fork – if not, give it another 15 minutes
- Fat is flavor: Don’t trim all the fat from your beef – it melts into the sauce making it richer
- Patience pays: Resist the urge to stir too often – let that sauce reduce and concentrate
Serving Suggestions for Beef Stew in Red Chile Sauce
Now for my favorite part – dishing up this glorious beef stew in red chile sauce! My abuela always served it over steaming white rice to soak up every drop of that incredible sauce. But don’t stop there – warm flour tortillas make perfect little scoops for savoring each bite. For a fun twist, try it with crusty bolillo rolls or even creamy mashed potatoes. A sprinkle of fresh cilantro, diced onions, and a squeeze of lime brightens everything up beautifully. If you’re feeling fancy, top with crumbled queso fresco or slices of avocado. Honestly? It’s so good I’ve been known to eat it straight from the pot!
Storing and Reheating Beef Stew in Red Chile Sauce
Here’s the beautiful thing about this beef stew in red chile sauce – it gets even better as the flavors mingle! Let it cool completely before storing, then transfer to an airtight container. It’ll keep in the fridge for 3-4 days – just reheat gently on the stove with a splash of water if it’s thickened too much. For freezing, portion it out and it’ll stay perfect for up to 2 months. When reheating from frozen, I like to thaw overnight in the fridge first, then warm it slowly over low heat. Pro tip: The sauce might separate a bit after freezing – just give it a good stir and it’ll come right back together!
Nutritional Information for Beef Stew in Red Chile Sauce
Here’s the scoop on what’s in each comforting bowl (based on a single serving, about 1¼ cups):
- 350 calories – hearty but not heavy
- 35g protein – thanks to that beef chuck!
- 18g fat (6g saturated) – just enough for richness
- 12g carbs (3g fiber) – mostly from those flavorful chiles
Remember, these are estimates – your exact numbers might vary slightly depending on your ingredients. But one thing’s for sure – it’s packed with flavor in every nutritious bite!
Frequently Asked Questions
I get asked about this beef stew in red chile sauce all the time – here are answers to the most common questions:
Can I use ground beef instead of cubed chuck?
While you could, I really don’t recommend it. The magic is in those slow-cooked beef chunks that become fork-tender. Ground beef changes the whole texture – this is Chile Colorado, not chili! If you must, brown it well and reduce simmer time to 30 minutes.
How can I make it less spicy?
Easy fixes! Use milder chiles like ancho instead of guajillo, remove all seeds, or add a tablespoon of honey at the end. A dollop of sour cream when serving helps too.
Can I make this ahead?
Absolutely – it’s even better the next day! Just cool completely before refrigerating. The flavors deepen beautifully overnight. Reheat gently with a splash of water if needed.
What if my sauce is too thin?
No worries! Just simmer uncovered for 15-20 extra minutes to thicken. Or mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in at the end.
Did you try this beef stew in red chile sauce? I’d love to hear how it turned out – leave a comment below with your thoughts!
Print2-Hour Beef Stew in Chile Sauce
A hearty beef stew simmered in a rich red chile sauce, perfect for a comforting meal.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Total Time: 2 hours 20 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
- 2 lbs beef chuck, cut into cubes
- 4 dried red chiles, seeded and soaked
- 2 cups beef broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- Heat oil in a pot and brown the beef cubes.
- Blend soaked chiles with garlic and onion to make a smooth sauce.
- Add the sauce to the pot along with beef broth and spices.
- Simmer for 1.5-2 hours until beef is tender.
- Adjust seasoning and serve hot.
Notes
- Soak chiles in hot water for 20 minutes before blending.
- For more heat, leave some seeds in the chiles.
- Serve with rice or warm tortillas.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
