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.
Disclosure: This post may contains affiliate links.
Do you have directions to make this in an instant pot?
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!
You don’t add water like you do in the crock pot?
It is soo good I made it!!! Omg super easy!😁thanks!
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 …
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…
Hello,what kind of roast beef you used .Thank you
it says chuck roast in the bottom of the recipe
I don’t see the video part am I missing something?
I pulled up your bookmarked chilaquiles recipe for tonight (I’m making your homemade sauce as well), and I noticed this birria recipe on the side bar so I had to click because of a recent experience I had.
I ordered it last week from a neighborhood Mexican restaurant that I love. I took it home to go. It was the first time I tried birria and it was not edible. Oh, I was so, so disappointed.
It war over-salted to the point of inedibility. The meat was succulent and the spices (minus salt) seemed just right, everything was perfect, except for that salt. It was like a salt lick. Man, what a waste of food that was. I kept trying to eat it. I had to give up. I had my son try it just to make sure it wasn’t me. Big sigh.
ANYWAY, I am very pleased to see this recipe and I am going to try it. It’s now in bookmark recipe file. Reading through the whole thing, I bet it is going to be splendid. Thank you!
Can I substitute the Res with goat instead?? Would it be the same steps??
Will not ever add cinnamon again. Not sure why it’s in the recipe..
Cinnamon is an ingredient in many birria recipes.
FOLLOWED THE RECIPE EXACT AND ALL I SMELL IS CINNAMON, MY DISH WAS RUINED HOUSE NOW SMELLS LIKE A YANKEE CANDLE. THE SOAKED CHILIS SMELLED GREAT, BUT I SHOULD HAVE NEVER ADDED CINNAMON.
Don’t try to change the recipe. Just add less next time or not at all. It’s been tradition for hundreds upon hundreds of years
I don’t understand the cinnamon stick. Since it is ground with the other ingredients couldn’t I just use a bit of ground cinnamon?
Sure! You can use ground cinnamon. 1 -3″ stick = 1/2 teaspoon ground cinnamon
I am so happy I found your page! I’ve made the sopa de conchas and the birria de res so far. Both have been hits with my family and friends. I love that your birria recipe is simple yet flavorful!
I have bookmarked your page for future yumminess!!
After recently eating excellent tacos de birria in Mexico, I was on the hunt for a recipe so I could make them at home. This recipe is it!! This birria is absolutely delicious! It was fantastic right after I made it but even better a few days later when the flavors had more time to marry. The measurements are spot on! The only thing I did differently was to leave the cinnamon piece whole instead of grinding it up with the chile mixture. I also made it in an instant pot and it turned out perfectly! Muchisimas gracias para la receta!!