Ingredients
- 3 tablespoons olive oil
- 2 ½ pounds beef strip steak, top sirloin, or top round steak, cut into bite-sized pieces
- 3 teaspoons kosher salt, divided
- 6 tomatillos, husked and rinsed
- 3 serrano peppers, stemmed and seeded
- 1 cup chopped fresh cilantro, divided
- 3 cloves garlic
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 3 cups water
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- Optional toppings: chopped white onion, chopped cilantro, thinly sliced radishes, lime wedges
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add beef in batches if necessary, season with 1 teaspoon salt, and brown on all sides.
- Meanwhile, in a blender, combine tomatillos, serrano peppers, ½ cup chopped cilantro, garlic, cumin, black pepper, water, and 2 teaspoons salt. Blend until smooth.
- Pour the tomatillo sauce into the pot with the browned beef and stir well.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until beef is tender.
- Stir in the drained pinto beans and simmer for another 5 minutes until heated through.
- Serve hot with optional toppings like onion, cilantro, radishes, and lime wedges.
Notes
- Use fewer serrano peppers or remove seeds for a milder flavor.
- Stew can be made ahead—the flavor improves the next day.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Any tender or well-marbled cut of beef will work with adjusted simmer time.
- Pair with warm tortillas or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 95mg
