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.

Maggie Unzueta, brother, mother, and grandparents — From left – my grandfather, my grandmother, me, my mom, brother

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

Yield: 12

Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO

Name: Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 12
Cuisine: Mexican
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

Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy.

Prep Time 30 minutes

Cook Time 6 hours

Total Time 6 hours 30 minutes

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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Comments

Consuelo says
February 23, 2019 at 3:37 pm

Can’t wait to make this. My family is also from Durango!

- Maggie Unzueta says
  April 13, 2019 at 8:13 am
  
  Wonderful! I love Durango. It has a very special place in my heart. iSaludos!
  
Destyni says
March 3, 2019 at 11:22 am

Could this be done a little faster stovetop?

- Maggie Unzueta says
  March 3, 2019 at 4:55 pm
  
  Yes, you can make the birria de res on the stove. It needs to cook for at least an hour on low heat. You want the meat to be really tender. If after an hour it’s not as tender as you’d like it, let it go for another 30 minutes. You might also need to add more beef broth.
  
Olga says
March 6, 2019 at 8:17 am

Bravo! What a great idea! Love this. I’m sure this is incredibly delicious!

- Maggie Unzueta says
  April 13, 2019 at 8:12 am
  
  Thank you . This birria de rez is so yummy. Hope you give it a try. 🙂
  
Alyssa says
March 11, 2019 at 8:31 am

Tthis looks really good! I think I need to make these for myself and the kids. Love this idea!

- Maggie Unzueta says
  March 11, 2019 at 3:34 pm
  
  I’m sure you’ll love this. Birria de Res is delicious!
  
Adonis says
April 8, 2019 at 4:25 am

Hello Maggie,
I have to say I have scoured the internet looking for the perfect recipe for birria. It usually takes me forever to find one that I would like to make. Not that it matters but I am African American and my wife is Hispanic. Her parents are from Mexicali and Michoacán respectively.
I have never tasted birria but I love to cook for mi esposa y mi suegra. I am going to try this! Will that taste be noticeably different on the stovetop than in a slow cooker?

- Maggie Unzueta says
  April 13, 2019 at 8:12 am
  
  Thank you. That’s very sweet of you to say. On the stove, make the birria de res just as the recipe states, but place on the stove and cook for 1 1/2-2 hours until fork tender. Happy Cooking!
  
Cristy says
April 13, 2019 at 7:26 am

I have a small crockpot, 4.5 quarts to be exact. Will this recipe still work or will mine overflow? I’m dying to make this!

- Maggie Unzueta says
  April 13, 2019 at 8:11 am
  
  It might. I suggest making this recipe for Slow Cooker Birria de Res cutting it in half. Or if you have a bigger pot, I’d make it on the stove. On slow for 1 1/2 to 2 hours. Happy cooking!
  
Maria says
April 15, 2019 at 9:32 pm

Hi, how much do you think I should make to feed 50 people? And would it be the same amount of spices?

Kayla says
April 18, 2019 at 4:51 am

Do you have directions to make this in an instant pot?

- Maggie Unzueta says
  April 19, 2019 at 7:22 am
  
  Birria de Res is even easier in the instant pot! One pot solution. Less washing.. I need to update the blog post, but here you go in the meantime.
  
  Turn on Instant Pot to Saute.
  Add Oil.
  Season Beef on both side.
  Sear meat on both side.
  Meanwhile make the sauce.
  Add the sauce.
  Cook on high pressure for 20 minutes per pound.
  When the cook time has elapsed, allow for pressure to release for 10-20 minutes.
  
  Hope you enjoy!
  
Grace says
May 3, 2019 at 10:07 am

It is soo good I made it!!! Omg super easy!😁thanks!

Lupita Araiza says
May 3, 2019 at 2:14 pm

Hola Maggie, soy Lupita!! Soy de el bello Estado de Sonora en la frontera Norte de Mexico!! Y solo quiero agradecerte por la receta que has compartido en tu “blog” en estos momentos estoy preparandola!!! Y aqui entre nos, le dare una sorpresa a mi amado esposo preparandole su platillo favorito … El es oriundo de Guadalajara, Jalisco. ☺💜😊 Ahora vivimos en Phoenix, Az. Saludos …

D says
May 5, 2019 at 11:36 am

Is this recipe the same as birria for tacos? I guess I’ll find out…i just made this today..but only used 3 cups of water…. hope it turns out ok for making tacos…

Dulce says
May 19, 2019 at 10:40 am

Hello,what kind of roast beef you used .Thank you