Recipe by Herdez
"Beef simmers with potatoes in a flavorful mixture of sauces and spices to make this terrific Mexican-inspired stew."
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beef stew meat
yellow onion, diced
1 (14.5 ounce) can
Mexican-style diced tomatoes
HERDEZ® Salsa Casera
1 1/2 cups
HERDEZ® Salsa Verde
prepared chicken broth or prepared bouillon
ground black pepper
potatoes, peeled and diced
(8 inch) flour tortillas
This tasted great. Only change I made was to add some swiss brown mushrooms. Was even better as leftovers.
WOW! SO easy and SO TASTY! One of my new favorite 'cold day' stews!
My favorite stew; hearty, delicious, and spicy, and EASY! :)
Simply amazing. I don't care much for beef stew meat, so used some steak instead and it was delish!! I also cut everything in half for 2 people which was perfect for dinner and lunch the next day
What a fantastic meal - each bite was bursting with flavor and spice! I didn't use stew meat - sirloin roast was on sale and used that. No need to use oil to brown the meat if you have a good pan. I used 2 10.5 oz cans of Rotel tomatoes and chilies, no salt and 3 small cloves of spanish garlic (hate the powder stuff). As I wanted a more balanced meal, I added about a half lb of sliced carrots and 3/4ths lb of fresh mushrooms when I added the potatoes (~1.5 lbs). Next time I'll add even more mushrooms and increase the liquid ingredients and spices accordingly because we like a brothy stew. We didn't eat with tortillas, instead had fresh rosemary bread. Already planning to make it again next month!
I liked this recipe. Despite using the Mexican tomatoes and salsa verde, it reminded me of a traditional beef stew but with a hot kick to it. Adults may like this, but I am not so sure if kids could handle the heat. The directions say to add salsa casera. They are not listed in the ingredients list though. So, I didn't know to add it or how much. I used beef tenderloin and I only had about half the amount of beef suggested and it worked fine. About 2/3 the way into being done most of the liquid had evaporated. I added a cup of water and the rest of the salsa verde in the jar, or about 1/2 cup. I let it simmer about 15 or so minutes more and it was okay. My potatoes cooked with the stew for about 45-50 minutes, to fully soften. I liked the ease of this stew. ty
A very tasty, spicy stew. Three pounds of meat seemed like a lot, so I cut it back to 2 pounds. The meat was nice & tender. I agree with other reviewers that it could use more sauce-there wasn't a lot. The instructions call for salsa casera, but that is not listed in the ingredients. Turns out that is just regular salsa. I put in a cup of medium salsa, and used 2 cans of Rotel tomatoes. Also, for the salsa verde I used Mexina Salsa Verde, a green tomato salsa on this site. I had a yam that need using so I threw it in with the potatoes, & it was good. Some green peppers might be good too, and possibly corn or hominy. It also might be good served with rice instead of tortillas. You could also start it earlier in the day & use a crock pot. Great base recipe. Will definitely make it again.
Beef Caldillo Stew: "Like winter beef stew, with spicy Mexican twist. Leftovers better." The only minor adjustments that I made to the cooking method was to sear the beef first, then putting everything (potatoes included) into the crockpot late morning so that it'd be ready at dinnertime. Oh and I didn't have the Herdez Casera (but did have the Herdez Verde - we LOVE Herdez products!!), so I subbed Kirkland medium salsa, which, at 1 whole cup's worth, made this really spicy. It toned down (and thickened up) by the next day, and the leftovers were fabulous!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Caldillo Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 152
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