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Slow Cooker (or not) Mexican Beef Stew (Birria)
and rice / green salad with oranges

Active: 45 Total: 480

Dried ancho chili pods make a deeply flavorful (but not too spicy) base for this rich stew. Enjoy it over rice with some fresh toppings tonight, then enjoy it again later as a deliciously savory taco filling.
Smarts #1: Dried chilies can be found in the global foods section of your local supermarket, at Mexican grocery stores, at specialty spice retailers, or online. If you’d prefer to substitute chili powder, use a good quality powder without salt or other ingredients added.
Smarts #2: Feel free to customize your toppings for this stew. Other great additions include chopped avocados, finely shredded cabbage, and raw or jarred jalapeno slices. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Chili Base:
  • Ancho chili pods, dried - 4 (substitute 1 Tbsp of good quality chili powder for each dried chili pod)
  • Water - 2 1/2 cups
  • Chipotle peppers (opt) - 1-2 (if you'd like extra heat)
  • Garlic - 6 cloves , peeled
  • Vinegar, distilled - 1/3 cup
  • Oregano, dried - 2 tsp
  • Cumin, ground - 1 1/2 tsp
  • Cloves, ground - 3/4 tsp
  • Cinnamon - 1/2 tsp
  • Salt - 1/2 tsp
Slow Cooker (or not) Mexican Beef Stew (Birria):
  • Onions, medium - 1 + 1/2 , halved / chopped
  • Oil, cooking - 2 Tbsp
  • Beef, chuck roast - 3-4 lbs (enough for two nights; sub stew meat)
  • Bay leaves - 2
  • Stock, any type - 3 cups
  • Tomatoes, crushed (14 oz / 397 g) - 1 can
  • Limes - 1 , wedges
  • Cilantro, fresh - 3 Tbsp , chopped
  • Lime juice - 1 Tbsp
Green Salad with Oranges:
  • Vinegar, red or white wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, cooking - 2 Tbsp
  • Lettuce, green - 5 oz , chopped or torn (sub any salad greens)
  • Oranges - 2 , segments
  • Pepitas / pumpkin seeds - 2 Tbsp

Choose Cooking Method

Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Make chili base: Place dried chili pods and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes, or until chilies are soft and pliable. Remove from heat and transfer chilies to a cutting board to cool slightly. Reserve the water. Cut the stems off the chili pods and slice them open. Scrape out the seeds (it’s okay if a few seeds remain) and coarsely chop the chilies. Place chilies, reserved water, chipotle peppers (if using), garlic, distilled vinegar, oregano, cumin, cloves, cinnamon, and salt in a blender and puree until very smooth. (NOTE: If you’d prefer to use chili powder, substitute 1 Tbsp of good quality chili powder for each dried chili pod and skip the simmering step. Taste and adjust the amount of chili powder as needed.) (Can be done 5 days ahead)

  3. Onions - Slice first portion of onions into halves. Chop second portion of onions. Store each portion separately. (Can be done up to 5 days ahead)

  4. Slow cook stew - Heat a large skillet over medium heat with cooking oil (portion for stew). Season the beef well on all sides with some salt and pepper and place in the heated skillet. Sear beef until browned on all sides, ~10 minutes. While beef cooks, add onion halves, bay leaves, stock, and tomatoes to the bowl of a slow cooker. Pour in chili base and stir to combine everything. Add beef to the slow cooker and cook until very tender, 6-8 hours on low or 4-5 hours on high. (Can be done up to 5 days ahead)

  5. Make vinaigrette - Whisk together red or white wine vinegar, lime juice (portion for salad), honey, and mustard. Slowly add cooking oil (portion for salad) while whisking. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)

  6. Lettuce / Oranges / Limes / Cilantro - Prep as directed.

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Make

  1. When stew is finished cooking, transfer beef to a cutting board and chop or pull it into bite-sized chunks. Reserve half if making Thursday’s meal (if you’d like to get a head start on that meal, go ahead and shred the reserved beef).

  2. Remove onion halves and bay leaves from the broth and discard. Stir lime juice (portion for stew) into broth and season to taste with some salt and pepper. Use a spoon to skim the fat from the broth. If making Thursday’s meal, reserve the fat plus enough broth to equal 2 cups (amount for 4 servings, adjust if customizing) and store it separately from the reserved beef.

  3. After beef and broth have been reserved for Thursday night’s meal, combine remaining beef and broth in the slow cooker to keep warm.

  4. Place lettuce, oranges, and pepitas in a serving or mixing bowl and drizzle with dressing until dressed to your liking. Toss gently to combine.

  5. If rice was made ahead, warm it in the microwave.

  6. Form a bed of rice in serving bowls. Ladle stew over rice and top with chopped onions and cilantro. Serve with lime wedges for squeezing over top. Enjoy with salad on the side.

Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Make chili base: Place dried chili pods and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes, or until chilies are soft and pliable. Remove from heat and transfer chilies to a cutting board to cool slightly. Reserve the water. Cut the stems off the chili pods and slice them open. Scrape out the seeds (it’s okay if a few seeds remain) and coarsely chop the chilies. Place chilies, reserved water, chipotle peppers (if using), garlic, distilled vinegar, oregano, cumin, cloves, cinnamon, and salt in a blender and puree until very smooth. (NOTE: If you’d prefer to use chili powder, substitute 1 Tbsp of good quality chili powder for each dried chili pod and skip the simmering step. Taste and adjust the amount of chili powder as needed.) (Can be done 5 days ahead)

  3. Onions - Slice first portion of onions into halves. Chop second portion of onions. Store each portion separately. (Can be done up to 5 days ahead)

  4. Make vinaigrette - Whisk together red or white wine vinegar, lime juice (portion for salad), honey, and mustard. Slowly add cooking oil (portion for salad) while whisking. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)

  5. Lettuce / Oranges / Limes / Cilantro - Prep as directed.

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Make

  1. Heat a Dutch oven over medium heat with cooking oil (portion for stew). Season the beef well on all sides with some salt and pepper and place in the heated pan. Sear beef until browned on all sides, ~10 minutes. Reduce heat to low and add onion halves and bay leaves to the pan. Carefully pour stock, tomatoes, and chili base around the beef, stirring to combine everything. Cover with a lid and cook at a very low simmer until beef is very tender and shreds easily, ~3 to 3 ½ hours.

  2. When stew is finished cooking, transfer beef to a cutting board and chop or pull it into bite-sized chunks. Reserve half if making Thursday’s meal (if you’d like to get a head start on that meal, go ahead and shred the reserved beef).

  3. Remove onion halves and bay leaves from the broth and discard. Stir lime juice (portion for stew) into broth and season to taste with some salt and pepper. Use a spoon to skim the fat from the broth. If making Thursday’s meal, reserve the fat plus enough broth to equal 2 cups (amount for 4 servings, adjust if customizing) and store it separately from the reserved beef.

  4. After beef and broth have been reserved for Thursday night’s meal, combine remaining beef and broth in the Dutch oven to keep warm.

  5. Place lettuce, oranges, and pepitas in a serving or mixing bowl and drizzle with dressing until dressed to your liking. Toss gently to combine.

  6. If rice was made ahead, warm it in the microwave.

  7. Form a bed of rice in serving bowls. Ladle stew over rice and top with chopped onions and cilantro. Serve with lime wedges for squeezing over top. Enjoy with salad on the side.


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