Slow-Simmered Chile Beef with Mushrooms
The comfort of Slow-Simmered Chile Beef with Mushrooms comes from layers of earthy vegetables, aromatic chiles, and tender beef that softens slowly as the pot simmers. This dish brings together the richness of traditional Mexican-inspired cooking with the satisfying texture of mushrooms, creating a bowl that feels both rustic and elevated. With its deep color, fragrant aroma, and bold flavor, this stew transforms simple ingredients into something memorable. You can enjoy it as a stand-alone meal or pair it with tortillas, rice, or your favorite toppings. Its versatility makes it perfect for everyday cooking and weekend gatherings alike.
Equipment
Ingredients
- 1 ½ cups diced white onion
- 4 garlic cloves minced
- 10 ounces sliced mushrooms
- 2 ½ pounds beef chuck roast cut into small cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons neutral cooking oil
- 6 dried guajillo chiles seeds removed
- 2 dried pasilla chiles seeds removed
- 2 dried ancho chiles seeds removed
- 1 cup hot water reserved from boiling chiles
- 3 ½ cups low-sodium beef broth
- 2 bay leaves
- 2 ½ teaspoons Mexican oregano
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt plus more to taste
Instructions
- Using a large deep pot/Dutch Oven. Warm the oil and brown the seasoned beef for 10–12 minutes.
- Boil the dried chiles, reserve water, blend, and strain.
- Add chile sauce, broth, bay leaves, spices, and simmer 45 minutes.
- Add onion, garlic, and mushrooms; simmer 20–30 minutes.
- Serve with tortillas, cilantro, rice, or avocado.
Notes:
- Adjust spice level with additional chiles or broth.
- Store leftovers for up to four days; flavor deepens with time.
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