Mexican · main

Beef Barbacoa Stew

Beef Barbacoa Stew reads umami 8.5, richness 6.4 and sourness 5.2 on Palate's 0–10 flavor X-ray — a Mexican main, about 3 hr 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.0 / 10
• Sweet & Fruity — 2.5 / 10
• Sour & Bright — 6.7 / 10
• Bitter & Earthy — 4.5 / 10
• Rich & Fat — 6.4 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 8.5 · Richness 6.4 · Sourness 5.2 · Citrus 4.8 · Salinity 4.3 · Smoke 4.0 · Allium 3.7 · Heat 3.5 · Earthy 2.5 · Herbaceous 2.4 · Sweetness 2.2 · Warm Spice 2.1 · Funk & Ferment 1.1 · Fruity 1.1 · Bitterness 1.1 · Floral 0.7

What's in it (15)

• boneless beef chuck roast — 1361 g
• salt — 10 g
• black pepper — 5 g
• vegetable oil — 27 g
• yellow onion — 110 g
• garlic — 18 g
• chipotle chile — 300 g
• tomato paste — 30 g
• cumin — 15 g
• dried leaf oregano — 3 g
• bay — 2 g
• beef broth — 710 g
• lime juice — 59 g
• apple cider vinegar — 30 g
• cilantro — 15 g

Time & effort: about 3 hr 19 min (3 hr 17 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 230.7 kcal, 18.1 g protein, 12.2 g fat, 13.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Season the beef chunks all over with the salt and black pepper.
2. Heat the oil in a large Dutch oven over high heat until shimmering. Sear the beef in two batches, without crowding the pot, until deeply browned on all sides, about 8-10 minutes per batch; transfer to a plate as it finishes.
3. Reduce the heat to medium. Add the onion to the drippings left in the pot and saute, scraping up any browned bits, until softened and lightly golden at the edges, 5-6 minutes.
4. Add the garlic, minced chipotles and adobo sauce, tomato paste, cumin, and oregano. Cook, stirring constantly, until fragrant and the tomato paste darkens a shade, 1-2 minutes.
5. Return the beef and any accumulated juices to the pot. Add the bay leaves and beef broth, and bring to a boil over high heat, 4-5 minutes.
6. Cover, reduce the heat to low, and braise at a gentle simmer until the beef is fully tender and shreds apart with light pressure from a fork, 2 1/2 to 3 hours, checking for tenderness at the 2 1/2-hour mark.
7. Transfer the beef to a large bowl and shred it into bite-size pieces with two forks, discarding any large pieces of remaining fat.
8. Skim and discard the excess fat pooled on the surface of the braising liquid, and remove the bay leaves.
9. Bring the braising liquid to a boil over medium-high heat and cook, uncovered, until reduced by about a third and lightly thickened enough to coat a spoon, 8-10 minutes.
10. Return the shredded beef to the pot and stir in the lime juice and vinegar. Simmer 2-3 minutes to warm through and marry the flavors, then taste and season with more salt if needed.
11. Ladle into bowls, scatter with the cilantro, and serve hot, with rice or warm tortillas alongside.

Dishes with a similar flavor shape

• Birria-Style Braised Beef Tacos with Consommé — Mexican
• Quesabirria Tacos with Consommé Dip — Mexican
• Beef Barbacoa Burrito Bowl — Tex-Mex
• Grilled Harissa Lamb Skewers — North African
• Pozole Rojo Jalisciense — Mexican · Jalisco

Keep reading: what umami, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.