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Gluten-Free Mexican Beef Stew


  • 1 large pkg beef stewing meat (.93 kg or about 2 pounds)
  • 2 tbsp canola oil
  • 1/2 large onion, sliced
  • 1/2 jar Mezzetta deli-sliced tamed jalapeƱo peppers
  • 1 yellow and green pepper, sliced
  • 2 cups Kitchen Basics gluten free beef broth
  • 1 tbsp garlic minced
  • 1/4 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp red chile powder
  • 1 tsp green chili crushed
  • 1 tsp gluten free taco seasoning
  • Gluten free fresh corn tortillas


  • Preheat oven to 300 degrees.
  • In a Le Crueset Dutch oven heat up the canola oil on medium heat.
  • Remove stewing meat from pkg, rinse and dry thoroughly with a paper towel.
  • Adding small batches of the stewing meat, brown the meat.
  • Remove each batch before adding another.
  • Once all meat has been browned, add it back to the pot.
  • Add all the spices, sliced onion, green pepper, yellow pepper, jalapeƱos and the beef broth.Stir to combine.
  • Place covered Dutch oven into oven and cook for 3 hours.
  • Remove from oven.
  • Wrap corn tortillas in aluminum foil and place in oven. Let warm for 10-15 minutes.
  • Serve the stew with pico de gallo, guacamole, shredded cheese, fresh cilantro, sour cream and slices of lime.
Tried this recipe?Let us know how it was!