Mexican Beef Stew (And a recap from last week’s visit!)

This beef stew cooked with the beef shank is one of my husband’s favorites. He also loves almost any dish made with this combination of tomatoes, olives, raisins, and capers.

This is a paid post, all comments and the recipe are 100% mine

In this recipe, the meat is slowly cooked until tender and then combined with a thick and rich sauce made with tomatoes & wine. This elaborate mixture of ingredients is commonly used in the southern states of Mexico to make stews using different types of meats but I prefer to use Beef Shank.

I made this dish last week with my dear friend and fellow blogger Sonia (from the blog La Piña en la Cocina), who came to Dallas to visit me. When it came to choosing the recipe I was going to share with her, I wanted to use a dish that my family really enjoyed, so we made this recipe together and it was quite a fun day! I’m very grateful to Rumba Meats for making this reunion possible. We had a wonderful time cooking together and sharing our stories. We talked about growing up in a large family and the traditions passed down to us from our parents. Most of our conversation, however, was about food, since it is a passion for both of us. Meeting Sonia was like seeing a cousin I hadn’t see in a long time. Thank you, Rumba, for making this reunion possible!

We even had a Facebook live chat, go watch it now on the RUMBA Meats Facebook Page.

Now to the recipe for this mouthwatering stew.


  • Place the Beef Shank in a large pot to cook, along with the onion, garlic, and bay leaf. Cover with water and cook until tender. I used an electric pressure cooker pot and it took 30 minutes to cook. (Please check the ingredients list below)
  • While the meat is cooking, heat the oil in a stockpot or Dutch oven. Add the onion and cook for about 2 minutes until transparent. Stir in the garlic and cook for one more minute.
  • Add the canned tomatoes with their juices to the pot and bring to a boil. Once it starts boiling, reduces heat to a gentle simmer for about 15 minutes. The tomatoes will start to lose their shape. At this time, use a potato masher to mash the tomatoes to form a chunky salsa texture.
  • Add the diced carrots and cook for 5 minutes, then after that time stir in the potatoes and keep cooking for 8 more minutes.
  • At this time, add the cooked meat, white wine, raisins, capers, olives, and herbs. Stir well to blend all the flavors. Season with salt and pepper.
  • To serve, garnish with the fresh parsley.