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My Beef Birria Recipe is a rich, deeply flavorful Mexican Beef Stew using beef chuck roast, two types of chiles, and plenty of seasoning! Every bite will leave you wanting more. Enjoy my birria stew as is, or serve it in tacos!
Best Mexican Beef Stew
Okay, I am obsessed with beef birria stew. If you've ever tried birria, then you know just how deeply flavorful it is! The rich taste of this dish is unlike any other stew you will ever try, and the texture of the meat is absolute perfection. It's fall-apart tender, perfect for shredding and making birria tacos!
After trying birria for the first time, I knew I had to come up with my own birria recipe. Mexican stew is such a unique dish, and it's just so tasty. Whenever I make it, I always make a little extra to use the leftovers for other dishes throughout the week - it's just that good.
Give it a try - you'll see what I mean!
Birria is a popular Mexican recipe from the state of Jalisco, originally made with lamb meat. Beef birria recipes, or birria de res, are common now - I use chuck roast beef in my Mexican stew.
Traditionally, birria stew is served for Mexican celebrations like the holidays or weddings, but it's become popular internationally recently - and there's no question why!
Barbacoa traditionally uses the same meat as birria, but is steamed and slow-cooked rather than cooked submerged in a broth. The result is a dish of smooth, shredded meat, typically not spicy.
Birria, however, is cooked with a variety of spices, submerged in a broth. It has the consistency of a stew, and is typically spicy where barbacoa is not.
Traditional birria recipes are typically spicy, but the flavor of my dish is a nice balance of earthy and spicy flavors. Using guajillo and ancho chiles, my birria recipe is only mildly hot.
For more heat, try adding dried chiles de árbol. These hot peppers add a sharp flavor to birria stew that's just perfect for matching with the earthy flavors of the rest of the dish.
How to Serve Beef Birria
- Make Birria Tacos - use the meat for filling, and the stew broth makes the most amazing birria tacos dipping sauce!
- Serve over Portuguese Rice
- Enjoy as-is as a Mexican stew!
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View our Beef Birria Web Story!
This was so good!@sharyljean
Yum!!! It was delicious!@tishstump
I made this tonight and it was truly amazing so tender and juicy. Will definitely be making it again.@bz4u22003
Did you try my beef birria recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
Beef Birria Recipe (Mexican Beef Stew)
- Blender or food processor
- Kitchen scissors
- Medium pot
- 2 to 2 ½ pounds boneless chuck roast cut into large chunks
- 1 tablespoon olive oil
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 2 roma tomatoes quartered
- 1 medium onion halved
- 3 cloves garlic
- 1 ½ inch cinnamon stick up to 2-inch
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ teaspoon cumin seeds or ¼ teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt plus more to taste
- ½ teaspoon black peppercorns
- 1 to 2 cups beef broth
- Place a large pot or dutch oven over medium-high heat. Add olive oil. When hot, season beef with salt and pepper and add to pot. Sear on all sides. Add half of the onion to the pot and cook two minutes more. Remove dutch oven from heat and set aside while you make the sauce.2 to 2 ½ pounds boneless chuck roast, 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black peppercorns, 1 medium onion
- Remove the stems and seeds from the dried chile peppers.3 dried guajillo chiles, 2 dried ancho chiles
- In a medium pot, add the chiles, tomatoes, half onion, garlic cloves, cinnamon stick, and bay leaf. Pour in enough water to cover all ingredients, about 4 to 5 cups. Place on stove over medium-high heat and bring to boil. Once boiling, reduce heat to low and simmer uncovered for 10 minutes.3 dried guajillo chiles, 2 dried ancho chiles, 2 roma tomatoes, 1 medium onion, 1 ½ inch cinnamon stick, 1 bay leaf, 3 cloves garlic
- Add remaining seasonings to the sauce pot: dried oregano, cumin seeds, dried thyme, and salt and peppercorns. Give it a stir and simmer for 10 minutes more. Remove from heat and allow to cool for a couple minutes.1 teaspoon dried oregano, ½ teaspoon cumin seeds, 1 teaspoon dried thyme, ½ teaspoon black peppercorns, 1 teaspoon salt
- Strain the contents of the sauce pot into a large wire-mesh strainer over a large bowl. Remove the bay leaf and cinnamon stick and discard. Place remaining solids into a blender.
- Add 2 cups of the broth from the sauce into the blender, plus 1 cup of beef broth. Whirl until well blended. Taste and add more salt if needed and blend just until mixed in.
- Place the pot with the beef and onion back on the stove at medium heat. Pour the contents of the blender over the beef. If the sauce is not enough liquid to cover the beef, pour in enough beef broth to cover. Bring to a simmer, then cover and lower heat. Simmer until meat is tender and shreds easily, about 2½ to 3 hours.1 to 2 cups beef broth