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A big bowl of this Slow Cooker Birria de Res, or Mexican Beef stew, is the ultimate comfort food. Deep robust Mexican food flavors that will make your tastebuds very happy. Enjoy!
Birria de Res reminds me of my maternal grandfather. He was born in a humble town in Zacatecas, Mexico – no neon signs, taxis or 7-11s. Like most Mexicans outside of the city, he didn’t have much of an education, but that didn’t stop him. He collected every book or magazine he could get his hands on. Learning was my grandfather’s passion.
My grandfather was a violinist, an engineer, a writer, a man beyond his time. Eventually, he made his way to Durango, Mexico – where my family is from. Each time we visited my abuelito, we would eat Birria de Chivo, or Mexican Stew made with goat. Since goat is hard to find in the US, I’m making this dish with beef. This is the way we make it in Durango. Other states have their versions.
Sear the meat on all sides to lock in the flavors. Mmm… imagine the smell! It’s Mexcellent! 😀
These chiles give good flavor to the Birria de Res. I’m using chile guajillo and ancho chile.
It’s easy to devein and remove the seeds from the chiles. Start by cutting off the tops, or the stems.
Then cut them lengthwise. Do you see the seeds? You don’t want these in your sauce. Remove them. You won’t be able to get all of them. Just remove as many as you can. If you can remove any veins, remove them too.
Place your stems removed, deveined, and seeds removed chiles in a stock pot. You will need to use a pot that can handle all the chiles.
Reconstituting chiles means they have to soak in hot water. This does not take long. 5-10 minutes at the most.
To make the sauce for the Birria de Res you will need all these spices. ¼ cinnamon stick, thyme, oregano, cloves, laurel leaves (or bay leaves), salt, and pepper. It sounds like a lot, but each spice brings a lot of flavor to the dish.
Add the spices, the reconstituted chiles, liquid, bouillon, and garlic to the blend. Blend until smooth. Since we are not straining, make sure it is fully blended. You might need to blend a second time.
Some people will strain the sauce for the Birria de Res. My mom is not much of a strainer. Authentic Mexican food is rustic. I love that about our food. If you like a smoother sauce, then go for it. Strain away. I like my mom’s version, and that’s what I’m going with. Set this aside until ready to use.
Back to our beef… salt and pepper the side that’s up. Then turn and sear the uncooked side. You really want color on your beef. Don’t skip this step. It helps lock in some amazingly delicious flavors.
The slow cooker is your friend in the kitchen. You can go shopping, go horseback riding, watch two movies, and your food will not burn. Gotta love that! Add the beef to the slow cooker.
Now time to add the sauce. You want the sauce to cover the entire piece of beef. If it doesn’t for some strange reason, add more water and a little more salt.
Set it on low for 6-8 hours, or high for 4-6 hours. The meat will be tender and ready to eat. Birria de Res is typically served with raw diced onion, chopped cilantro, lime wedges, and a dozen tortillas.
Birria de Res screams celebration – birthday parties, Christmas, baby showers. It’s probably because you can make a HUGE pot of this delicious stew, and it feeds large Mexican families. Big families. Big food. Lots of love (and tortillas).
Watch Video and learn how to make Birria de Res
Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy.
Ingredients
- 4 lbs roast beef
- 3-4 cups water
- 5 dried chile guajillo
- 2 dried chile ancho
- 2 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 clove
- ¼ whole cinnamon stick
- 1 tablespoon beef bouillon
- 2 laurel leaves (or bay leaves)
- 2 tablespoons oil
- Salt and pepper
Instructions
Heat the griddle, or pan.
Toast the chiles on the griddle for 2-3 minutes.
Turn frequently.
Make sure they do not burn.
If they burn, discard the chiles and start again.
Once toasted, transfer to a heatproof bowl.
Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable.
Seed and devein the chiles, saving the water.
Don’t worry if some seeds remain.
Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender.
Blend until smooth.
Set aside.
In a large pot, heat two tablespoons oil.
Add salt and pepper to the beef.
Sear the beef on all sides.
Once the meat is brown, transfer to the slow cooker.
Add the chile mixture from the blender.
Add enough water to cover the meat.
Set slow cooker on low for 6-8 hours.
Shred beef.
Serve with diced onions, chopped cilantro, and tortillas.
Notes
Searing the meat before adding to the slow cooker locks in flavor. Don't skip this step!
Cut of beef used was chuck roast.
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Is this spice …I so want to try this. I just can’t do spicy as much as I love it.
Not spicy at all
I made it just like Maggie’s.. It came out so delish.. And I added a Chipotle pepper and gave it a little kick.. It was a hit.. Gracias…
That is awesome. I am so happy that you liked this recipe.
It really isnt spicy, I added chille de árbol to make it even more spicy
True. It’s a very savory sauce. Chile de arbol is a good way to make it spicier.
Hello-
Has anyone tried adding tomatoes or chile California to this reciepe. I have made it once before but I’m wanting to add a tomato or 2 but not sure?
I’ve never added tomatoes to this recipe or chile california. I’m curious if anyone has ever adjusted the recipe and how it came out.
I have not added chile California but have added 3 chiles de arbol to give it a little spice and OMG DELICIOUS 🙌🏻
That’s when you get into Chile Colorado country..
Right! Yes. both dishes are delicious.
I add a Roma tomato, blended with some water
I really need to try it with a tomato. Thanks for making this recipe.
My mom actually adds some tomatoe sauce or paste (small can) to hers.
Someone else asked me if it was ok to add tomato, but I’ve never done it that way. Good to know! Thanks for sharing.
Yes, I’ve added Chile California and I squeeze the juice of one whole orange in the mixture… 👌🏼
Sounds delicious!
Can I use boneless roast or is it better to use a bone in? Also you blend to bay leaf? I always thought you are not supposed to eat a bay leaf just put in whole and take out before serving.
No you don’t blend the bay leaves
You can do that too. Make the sauce without the bay leaves. Then add the bay leaves when the meat is stewing and remove after the meat has cooked. Either way works.
HELLO, I WOULD LOVE TO TRY THIS BUT WHAT IS THE RECIPE FOR STOVE TOP? THANK YOU 🙂
You can do it on stovetop as well but it’s better when you marinate the meat for a few hours and then layer in a steam pot and cook on med heat for about 4 hours or on low heat for about 8 hours. The only difference is that you need to make sure that you have water in the pot as it will evaporate
doubled up on the recipe and it came out some what bitter not sure why, used chuck roast as well. im used to it having all the essence of this dish maybe even a little more with the “Christmas” flavor living in Arizona but not the bitterness. its probably totally my fault but maybe i might try adding some sugar to balance the bitterness? either way the idea was there some limes helped and it taste great after that.
I received double the meat so I used chicken broth to help lock in thats flavor as well
Did You blend the Bay leaves? How did it come out
Yes. I always blend the bay leaves. There are people who have commented that they should not be blended. I have also heard the same thing about the cinnamon. It has never been a problem when both are blended into the sauce. If you want to omit when making the sauce, and later on take them out, that’s fine too.
Delicious! I used this recipe on Christmas Day. Not a drop of it was left. I got sooo many compliments. I know I’ll be making it again. Thank you! 💕
That’s so good to hear! There are never any leftovers at our house either.
Muchas gracias por la receta! Saludos de una Duranguense. 👋
Got a 5.5 lb chuck and made 1.5 times the chile sauce, got it in my crockpot now. Will update later but sauce is amazeballs already. I added 2 roasted tomatoes to the blender and chopped an onion to get the browned bits out after the sear. My house smells amazing, can’t wait for 4pm!
How exciting! I wish I were at your house!!
Que carne es el rost beef
Roast beef es el corte que uso, o también lomo o diesmillo. Lomo está abajo del diesmillo y es más grasoso. Los dos cortes de carne se pueden usar.
I made the sauce but I blended the bay leaves? Was I not supposed too?
I am making it tomorrow, I was preppinh the sauce ahead of time… please advice
Yes, blend the bay leaves. Or take them out later. Whatever you decide is fine. Hope you enjoy the Birria!
Omg.. I’m making this birria recipe tomorrow see how it comes out is my first time doing birria😬
You’re going to love it!! Hope you enjoy!
Has anyone made this in an Instapot? Curious how long it will take?
I recently made this recipe in the instant pot. It takes 45 minutes at high pressure.
Omg i made this yesterday nowcin my kitchen making more and it such a easy recipe love the recipe as is thank u for sharing i never used a crock pot when i saw this recipe i went and bought one. Glad i did
Wonderful! I love it when people make my recipes. Glad it was a hit!
Thank you for sharing your recipe. When you used your instant pot did you do a slow release or a quick release.
Slow release is what I used. I did this recently. I was planning on making it again this weekend. If so, I’ll try it with the quick release and update here.