Name: Chile Colorado Beef Stew Recipe
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 8 dried guajillo chile peppers; 4 dried ancho chile peppers; 1-3 arbol chile peppers (optional for heat); 1 15 oz. can fire roasted diced tomatoes with juices; 3 cups reduced sodium beef broth; 3 pounds chuck roast, trimmed and cut into 1-inch pieces; 2 tablespoons all-purpose flour; ½ teaspoon salt (plus ½ teaspoon for flour mixture); ½ teaspoon black pepper (plus ½ teaspoon for flour mixture); 2 tablespoons vegetable oil; 1 yellow onion, chopped; 6 cloves garlic, minced; 1 tablespoon beef bouillon or better than bouillon; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 2 teaspoons unsweetened cocoa powder; 1 teaspoon sugar (optional, recommended for mole flair); ¼ teaspoon ground cinnamon (optional, recommended for mole flair); 2 bay leaves; Mexican rice; Warmed corn tortillas, tostadas, or tortilla chips; Beans; Thinly sliced radishes; Chopped cilantro; Chopped avocados; Cotija cheese

If you’re craving a rich, flavorful, and comforting stew that tastes like a warm hug, then you’re in for a treat with this Chile Colorado Beef Stew Recipe. I absolutely love how the combination of smoky, slightly spicy chiles blends with tender beef to create this bowl of pure deliciousness. When I first tried making it, I discovered a few tricks that make it come out perfectly every time, and I can’t wait to share them with you so your Chile Colorado Beef Stew turns out just right.

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Why You’ll Love This Recipe

Deep, complex flavors: The blend of guajillo and ancho chiles with spices creates a stew that’s smoky, slightly sweet, and perfectly balanced.
Tender, melt-in-your-mouth beef: Slow simmering the chuck roast ensures each bite is juicy and soft, no toughness in sight.
Flexible heat levels: You get to decide how spicy it is by adding arbol chiles or reserved chili seeds—perfect for everyone’s taste buds.
Great for gatherings: This stew is hearty, filling, and a guaranteed crowd-pleaser, making it a favorite at family meals.

A white bowl filled with dark reddish-brown stew made of small, soft meat pieces in thick sauce, placed on a white plate. A silver fork rests partially inside the stew on the right side of the bowl. The setting is on a white marbled surface with some green herbs scattered around. Photo taken with an iphone --ar 2:3 --v 7 - Chile Colorado Beef Stew, Chile Colorado Beef Stew Recipe, Mexican beef stew, smoky beef stew, hearty Chile Colorado stew

Ingredients You’ll Need

Each ingredient in this Chile Colorado Beef Stew Recipe plays a key role in building those rich layers of flavor. I recommend shopping for the freshest dried chiles you can find—they’re the heart of this dish and worth hunting down at your local Latin market or specialty store.

Flat lay of dried guajillo chile peppers with deep reddish-brown smooth skins, dried ancho chile peppers in dark brown wrinkled pods, a few small bright red arbol chile peppers, a simple white bowl filled with fire roasted diced tomatoes with juices, thick chunks of raw chuck roast with marbled fat, a few whole brown eggs with clean shells, a small mound of pale all-purpose flour on a white ceramic plate, a small white bowl of golden vegetable oil, a yellow onion whole and unpeeled, several cloves of fresh garlic unpeeled, a small white bowl of reddish-brown beef bouillon granules, small piles of ground cumin, dried oregano, ground coriander, and smoked paprika each distinctly colored in small white bowls, a small white bowl with dark unsweetened cocoa powder, a pinch of cinnamon powder in a white bowl, two whole fresh green bay leaves, a small white bowl holding rich brown beef broth, fresh Mexican rice served on a plain white plate, a few warm corn tortillas stacked neatly on a white plate, a small heap of fresh thinly sliced radishes with bright red edges and white centers, a small bunch of chopped green cilantro, slices of ripe avocado with bright green flesh on a white plate, and crumbled white Cotija cheese arranged on a simple white ceramic dish — all ingredients fresh and natural, arranged symmetrically and balanced, photographed from above in soft natural light on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chile Colorado Beef Stew, Chile Colorado Beef Stew Recipe, Mexican beef stew, smoky beef stew, hearty Chile Colorado stew

Guajillo chile peppers: These give a mild to medium heat with a fruity, tangy flavor that forms the stew’s base.
Ancho chile peppers: Mildly sweet and smoky, ancho chiles deepen the stew’s taste beautifully.
Arbol chile peppers (optional): If you like things spicy, these add a nice kick—start with one or two and go up to three if you’re brave!
Fire roasted diced tomatoes: Adds a smoky richness and a little acidity to balance the chiles.
Chuck roast: Ideal for stew, as it becomes super tender and flavorful with slow cooking.
Flour: Just a bit to help brown the beef, giving that extra layer of flavor and slight thickening.
Yellow onion: Sweet and aromatic, it builds the stew’s savory foundation.
Garlic: Adds that warm, earthy punch.
Beef bouillon or better than bouillon: For concentrated beefy goodness.
Ground cumin: Earthy and warm, a staple in Mexican cooking.
Dried oregano: Adds herbal brightness.
Ground coriander: Slightly citrusy, complements the other spices perfectly.
Smoked paprika: Boosts the smoky flavor profile.
Unsweetened cocoa powder: Gives a subtle depth and mole flair to the stew.
Sugar (optional): Just a pinch to balance the acidity.
Cinnamon (optional): A tiny hint enhances the mole-like complexity.
Bay leaves: For that classic stew aroma.
Reduced sodium beef broth: The perfect liquid base to bring it all together.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Chile Colorado Beef Stew Recipe is so versatile. Whether you want to up the heat, lighten it up, or even make it a bit more traditional, you can easily adapt it to fit your style and pantry staples.

Mild version: Skip the arbol chiles and seeds, and you’ll have a gentle stew perfect for kids or anyone sensitive to spice.
Vegetarian option: Swap beef for hearty mushrooms or textured vegetable protein and use vegetable broth instead of beef broth—while it won’t be traditional, it still packs a punch!
Slow cooker method: After browning the beef and preparing the sauce, transfer everything to a slow cooker and cook on low for 6-8 hours for an ultra tender stew without babysitting the stove.
Make it smoky: Try adding a chipotle chile in adobo sauce to boost smoky heat.

How to Make Chile Colorado Beef Stew Recipe

Step 1: Toast and Soak the Chiles

Start by cutting tops off the guajillo, ancho, and optional arbol chiles, then cut them open and scrape out the seeds—except for a few reserved seeds if you want to control heat at the end. Toasting the dried chiles in a hot pan for just a minute or so releases their natural oils and heralds that amazing aroma you want in your stew. Then, pour in hot water just enough to cover the chiles and let them simmer for about five minutes to soften. This step is key—if you skip soaking, you’ll end up with tough bits and an uneven sauce.

Step 2: Prepare and Brown the Beef

While your chiles soak, trim any excess fat from the chuck roast and cut it into roughly one-inch cubes. Toss the beef lightly in a mixture of flour, salt, and pepper; this not only seasons but helps develop a beautiful crust when searing. Heat vegetable oil in your Dutch oven until shimmering, then brown the beef in batches so it doesn’t steam. Patience here really pays off—you want that caramelization for depth of flavor.

Step 3: Blend the Chili Sauce

Once the chiles are soft, drain them and transfer to your blender along with one cup of the soaking liquid and the fire-roasted diced tomatoes. Blend until smooth—if your blender isn’t super powerful, you might need to strain to avoid fibrous bits in the stew. This silky sauce is what gives the stew its signature vibrant color and flavor.

Step 4: Sauté the Aromatics

Give your Dutch oven a quick rinse, then heat a bit more oil and sauté chopped onion until translucent and starting to brown. This step builds that savory base. Add the minced garlic and cumin for the last 30 seconds, letting them bloom without getting burnt.

Step 5: Simmer the Stew Low and Slow

Return the browned beef to the pot, pour in your blended chili sauce, then add oregano, coriander, smoked paprika, beef bouillon, cocoa powder, sugar, cinnamon, bay leaves, and beef broth. Bring everything to a boil, then reduce to a very gentle simmer and cover. Low, slow cooking for 45 minutes is when the magic happens — the beef turns tender and all those spices and chiles meld beautifully. Stir every 10 minutes or so to prevent sticking and keep flavors even. Finish by simmering uncovered for 15 minutes to thicken the sauce just right.

Pro Tips for Making Chile Colorado Beef Stew Recipe

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Toast Chiles Gently: Keep an eye on your chiles when toasting—they toast quickly and can burn, which adds bitterness.
Sear in Batches: Overcrowding the pot steams the meat instead of browning it; patience pays off.
Control Heat With Seeds: Add reserved chili seeds gradually at the end to customize spice without overpowering the dish.
Simmer Gently: Keep the heat low and stir occasionally to prevent the bottom from scorching and to meld flavors perfectly.

How to Serve Chile Colorado Beef Stew Recipe

A white bowl filled with three main layers: the left side has dark brown stew pieces coated in thick sauce, the middle right side has orange-red rice mixed with small green herbs, and the top right corner features three thin slices of radish with a sprinkle of green herbs above the rice. Behind the rice, there are two white flat pieces of bread leaning against the bowl. The bowl is placed on a white marbled surface with a gold utensil and a striped cloth next to it. In the background, part of another white bowl with more rice is visible. photo taken with an iphone --ar 2:3 --v 7 - Chile Colorado Beef Stew, Chile Colorado Beef Stew Recipe, Mexican beef stew, smoky beef stew, hearty Chile Colorado stew

Garnishes

I love topping my Chile Colorado Beef Stew with a handful of chopped cilantro for freshness, thin slices of crunchy radishes for a nice bite, and a sprinkle of crumbly Cotija cheese that melts a little into the heat. If you’re feeling indulgent, creamy diced avocado is like the perfect cooling contrast. These garnishes really brighten the stew and add texture.

Side Dishes

My go-to sides with this stew are fluffy Mexican rice and either warmed corn tortillas or crunchy tostadas. They soak up the sauce beautifully. I also sometimes serve it alongside seasoned black or pinto beans to keep things authentic and filling.

Creative Ways to Present

For special occasions, I like serving this Chile Colorado beef stew in individual mini cast iron skillets or rustic bowls with a side of grilled corn on the cob rubbed with lime and chili powder. It turns a simple meal into a festive celebration. You could even turn the stew into tacos or a tostada bar with all the toppings laid out for a fun, interactive dinner.

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers to room temperature, then store them in airtight containers in the fridge. The flavors actually improve after a day or two as the spices have more time to meld together. Leftovers last about 3 to 4 days safely refrigerated.

Freezing

This stew freezes beautifully. I portion it into freezer-safe containers or heavy-duty bags (laying them flat speeds up thawing) and keep it for up to 3 months. When I’m ready, I thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers over low heat, stirring often to prevent sticking and to evenly warm the beef. Adding a splash of broth or water helps loosen up any thickened sauce. Microwave works too if you’re short on time, but stirring midway through helps maintain the best texture.

FAQs

Can I make this Chile Colorado Beef Stew Recipe in a slow cooker?

Absolutely! After searing the beef and blending the sauce, transfer everything to your slow cooker. Cook on low for 6 to 8 hours until the beef is fall-apart tender. This method frees you from stovetop babysitting and still yields delicious results.
What if I can’t find guajillo or ancho chiles?

Freshness really matters for this stew, but if dried guajillo or ancho chiles aren’t available, try finding a good-quality chili powder blend as a substitute or experiment with other mild dried chiles like pasilla. Sometimes a blend of chili powders and smoked paprika can mimic the flavor profile.
How spicy is this stew, and can I adjust the heat?

This recipe is moderately spicy by default. You can adjust heat easily by omitting the arbol chiles or reducing the amount of seeds you add back in. I always recommend starting low and adding more at the end to suit your family’s heat tolerance.
Can I use a different cut of beef?

Chuck roast is best because it’s well-marbled and becomes tender with long cooking. You could use brisket or even short ribs as alternatives, but keep an eye on cooking times. Lean cuts might dry out or need extra broth to stay juicy.

Final Thoughts

This Chile Colorado Beef Stew Recipe has become a staple in my kitchen because it’s a flavorful, satisfying dish that’s surprisingly easy to make once you master the steps. I love how it brings everyone together for a hearty meal, especially on chilly evenings. Trust me, once you try this stew, it’ll earn a top spot in your recipe rotation too. Give it a go and enjoy the warm, smoky goodness that only Chile Colorado can deliver!