Mexican-Style Beef and Potato Stew

This dish is a favorite of mine to cook at home. My kids love it, so it’s a go-to when I’m out of ideas. I shared this recipe a few years ago. A few weeks ago, while stuck on what to cook for my kids, I made for them. It had been a while since we had eaten it, and I was reminded just how much I like this recipe. So, I decided to share it again. This is the perfect time of year for it!

Serves: 6

  • 1.5 pounds ground beef
  • 2 onions, julienne
  • 2 tablespoons garlic, minced
  • 2 cans (small) green chilies, mild
  • 6 ears corn, cut off the cob
  • 1 can (15 ounces) chopped tomatoes
  • 1 pound red potatoes, washed and cubed
  • 3 tablespoons beef base (The brand I use at home is Better than Bouillion.)
  • 1 tablespoon cumin, ground
  • 1 tablespoon coriander, ground
  • 1 tablespoon paprika, ground
  • 1 tablespoon oregano, dried
  • 2 tablespoons kosher salt
  • 2 teaspoons black pepper

Sides:

  • 12 ounces cheddar cheese, shredded
  • 16 ounces sour cream
  • 1 bunch scallions, sliced

Place a stockpot large enough to cook the stew in on the stove and turn heat to medium high. Once hot, add the canola oil and start to brown the beef.

Once the beef is broken up and slightly browned, add the salt, pepper, and dried spices.

When the spices are incorporated, add the onions, garlic, green chilies, corn, and tomatoes to the pot. Then add the beef base and fill the pot with enough water to cover the vegetables and beef.

Bring the stew to a boil, let simmer for 30 minutes, then add the cubed potatoes. If the liquid has reduced and is too thick, add a little more water with the potatoes.

Bring the stew back to a boil and let simmer another 30-40 minutes, until the potatoes are nice and soft.

Top with the cheese, sour cream, and scallions and enjoy!

Chef Brandon Foster

Brandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado, almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.