Mexican Style Beef and Potato Stew

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This dish is a favorite of mine to cook at home. My kids love it, so naturally it’s a go-to when I am out of ideas. We love to cook this on a cold day, but it’s so good we eat it during the summertime too. I hope you like it as much as we do!

By executive chef Brandon Foster
Serves 6

Stew:

  • 1.5 lbs ground beef
  • 1 Tbsp cumin, ground
  • 1 Tbsp coriander, ground
  • 1 Tbsp paprika, ground
  • 1 Tbsp oregano, dried
  • 2 Tbsp kosher salt
  • 2 tsp black pepper
  • 2 onions, sliced
  • 2 Tbsp garlic, minced
  • 2 small cans green chiles, mild, diced
  • 6 ears corn, cut off the cob
  • 1 15 oz can chopped tomatoes
  • 1 lb red potatoes, washed and cubed
  • 3 Tbsp beef base (I use Better than Bouillon at home)

Toppings:

  • 12 oz cheddar cheese, shreeded
  • 16 oz sour cream
  • 1 bunch scallions, sliced

Place a large stockpot on the stove. Turn the heat on medium high and once hot, add canola oil and beef. Once the beef is broken up and browned a little bit, add the salt, pepper, and spices.

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

Bring the stew to a boil and let it simmer for 30 minutes. Add the cubed potatoes. *Note- if the liquid has reduced and is too thick, add a little more water with the potatoes.

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

Serve right away, or keep it for the next day. Top it with cheese, sour cream, and scallions and enjoy!


Chef Brandon FosterBrandon 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 of the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.