Beef Birria Stew

Craving a hearty, flavorful meal that brings the vibrant tastes of Mexico to your table? This Beef Birria Stew is a beloved mexican dinner recipe, rich in spices and slow-cooked to tender perfection, promising a deeply satisfying experience. You’ll love how simple it is to achieve such a complex flavor profile.

Key Ingredients & Substitutions:

• Beef Chuck Roast: You can also use beef shank or oxtail for added richness.
• Dried Chiles (Ancho, Guajillo, Arbol): These are essential for authentic flavor; look for them in Mexican markets or the international aisle.
• Tomatoes: Fresh Roma tomatoes work best, but canned diced tomatoes are a good substitute.
• Onion & Garlic: Fundamental aromatics; no substitutes recommended.
• Spices (Cumin, Mexican Oregano, Cloves): These specific spices build the iconic birria taste.

Ingredients:

Main:

• 3 lbs boneless beef chuck roast, cut into 2-inch chunks
• 2 tbsp olive oil
• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 dried chiles de arbol, stemmed and seeded (for a little kick)
• 2 Roma tomatoes, halved
• 1/2 large white onion, roughly chopped
• 6 cloves garlic, peeled
• 4 cups beef broth, plus more if needed
• 1/4 cup apple cider vinegar
• Salt and freshly ground black pepper to taste

Spices:

• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1/2 tsp ground cloves

How Much Time Will You Need?

• Total Time: 3 hours 30 minutes
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Servings: 6-8
• Tools Needed: Large Dutch oven or heavy-bottomed pot, blender

Step-by-Step Instructions:

1. Prepare the Dried Chiles

Carefully remove the stems and seeds from your dried chiles. Toast them lightly in a dry pan over medium heat for about 2-3 minutes until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover them with hot water, letting them rehydrate for 20 minutes until softened.

2. Sear the Beef

Pat your beef chunks dry with paper towels and season generously with salt and pepper. Heat olive oil in your Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.

3. Blend the Birria Sauce

Drain the rehydrated chiles, reserving a little soaking liquid. Add the chiles, tomatoes, onion, garlic, beef broth, apple cider vinegar, cumin, Mexican oregano, and cloves to a blender. Blend until completely smooth, adding a little of the reserved chile soaking liquid if needed to help it blend. Strain the sauce through a fine-mesh sieve into a bowl, pressing down on the solids to extract all the liquid, then discard the solids.

4. Simmer the Stew

Return the seared beef to the Dutch oven. Pour the strained birria sauce over the beef, ensuring the meat is mostly submerged. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is fork-tender.

5. Shred the Beef

Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the birria sauce, stirring to combine. Taste and adjust seasoning with salt and pepper as needed.

Variation Ideas:

• Spicier Birria: Add a few more chiles de arbol to the sauce for extra heat.
• Extra Richness: Simmer with a bay leaf, removing it before serving.
• Vegetable Boost: Add diced carrots or potatoes during the last hour of cooking for added texture and nutrition.

Storage Instructions:

Store leftover Beef Birria Stew in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, adding a splash of beef broth if the stew seems too thick.

Frequently Asked Questions:

Q: What do I serve with Beef Birria Stew?

A: It’s fantastic served with warm corn tortillas, fresh cilantro, diced white onion, and a squeeze of lime.

Q: Can I make this in a slow cooker?

A: Yes, after searing the beef and making the sauce, combine everything in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: Is birria typically spicy?

A: This recipe has a mild to medium spice level. You can adjust the number of chiles de arbol for more or less heat.

Q: Can I prepare the sauce ahead of time?

A: Absolutely! You can make the birria sauce a day or two in advance and store it in the refrigerator.

Q: What kind of beef is best for birria?

A: Beef chuck roast is ideal because its fat and connective tissue break down beautifully during slow cooking, resulting in tender, flavorful meat, perfect for many mexican dinner recipes.

Q: Why do I need to strain the sauce?

A: Straining the sauce removes any lingering bits of chile skin or seeds, resulting in a super smooth and luxurious birria broth.