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 chile ancho.
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
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 contains affiliate links.
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Hannah says
This looks so good and easy to make! I love that you garnished with cilantro – one of my favs!
Maggie Unzueta says
Thank you. Hope you give this recipe a go. 🙂
Giovanna says
Is the meat in chunks or do you sear the big block of meat?
Maggie Unzueta says
It’s a big piece of meat. Not chopped.
Tom Rooney says
Do you add the laurel leaves to the blender and blend?
Maggie Unzueta says
No. Add to the pot. Then remove when the meat is done.
Bianca says
Do you add the whole cinnamon stick in the blender?
Maggie Unzueta says
Just 1/4 of the cinnamon stick.
Kim says
I’m confused. Your video shows you adding the Laurel leaves to the blender and blending for the Birra De Res, but your comments say to add them to the pot and remove.
I also want to clarify on the chilis- Are you toasting dried chilies and reconstituting them or using fresh chilies. Can’t WAIT to make this!!!
Candy says
What kind of meat is used?
Maggie Unzueta says
I think what I used in the picture was chuck roast, but you can use just about any cut of beef. It’s going to cook for hours and will tenderize the meat.
Michelle says
I made this today and it was AMAZING! This is the first time I’ve used dried peppers and had fun with the process. Thank you for the story also.
Nayeli says
I love how simple this recipe is and the fact that you don’t use an insane amount of weird herbs and spices. Thank you for sharing i will be trying it tomorrow
Maggie Unzueta says
Awesome! and thank you for your words. Hope you like it.
Karina says
When you toast the chiles you don’t use oil?
Maggie Unzueta says
No. I usually add them to the pan and turn often. If you’re roasting chile poblanos, though, yes, add oil.
Lindsay says
I don’t have a slow cooker. If I made this in a Dutch oven, how do you recommend I cook it? Thank you
Maggie Unzueta says
Yes. I’ve made this dish in a Dutch oven many times. It needs to cook look enough for the meat to be tender. Also, keep an eye on it to make sure to check if it has enough liquid.
Anonymous says
I cooked this recipe yesterday in my slow cooker and oh my gosh it was so delicious! I have a new born baby and slow cooker recipes is ALL I look for! Seriously you guys need to try it. Thanks for the recipe !!! 🙂
Maggie Unzueta says
That’s so awesome! Congrats on the baby. 🙂
Gracie says
I don’t have time to make the seasoning and chiles in blender, can i buy the paste in a can and if so what kind .
Maggie Unzueta says
Sorry. Wish I could help, but I’ve never bought the paste. I always make it from scratch.
Doris A Moore says
You are way too young to be my momma lol Love your recipes. True mexican food. Thanx
Maggie Unzueta says
Awww… you’re so sweet. Thank you!
Anonymous says
Hey, What temp on the slow cooker?
Anonymous says
never mind!!! I just saw it LOL.. Im too excited to try this out
Maggie Unzueta says
LOL. Hope you enjoyed it!
Linda says
Hello Maggie, I cooked the recipe except that I switched the guajillo chiles for the milder California. After the meat had cooked and I tasted it, the barbacoa sauce was SUPER hot, I think it was due to the ancho chiles. So I got rid of half the sauce and replaced it with blended cooked roma tomatoes and fresh garlic. Cooked it on high for another hour and the meat was very tasty and not hot at all. Next time I will use only California chiles. Thnx for sharing your recipe.
Maggie Unzueta says
Sounds like a great way to make it! 🙂
Tom Wilson says
Can dried peppers be used without comprising flavor? Thanks.
Andrea says
Any luck on this answer? I didn’t pay attention and bought dried chili’s… it didn’t specify
Maggie Unzueta says
Sorry. I didn’t realize I had not answered this question. The recipe asks for dried chile guajillos and dried chile anchos. I’ll update the recipe.
Sophie says
Hello I love this recipe I plan on making it for new years.. my only question is do I use a cinnamon stick or did you mean 1/4 ground cinnamon power
Maggie Unzueta says
Cinnamon stick.
Elba says
Que delicias 😉
Maggie Unzueta says
Gracias!
Marsala says
Made this tonight in my institution cut the time in half. My husband loved it!
Marsala says
sorry instapot spell check got me
Maggie Unzueta says
LOL. That’s awesome! I still haven’t bought an instapot.
Amanda says
Do you have to add cinnamon? Or is it optional?
Maggie Unzueta says
It’s totally optional to add cinnamon to your Birria de Res. I think it adds a bit more depth, but it’s totally up to you. 🙂
Delia Martinez says
can I use goat meat instead of beef ?
Maggie Unzueta says
Of course! That’s originally how we used to eat/ make it. It’s hard to find goat in the US. That’s why I made Birria de Res, or Mexican Beef Stew instead.
Delia Martinez says
I’m originally from the US but currently live in Mexico so I’m able to get fresh goat meat. Normally I would have asked my grandma for the recipe but I wanted to try it differently.
Maggie Unzueta says
This recipe was originally made with goat, but since it’s hard to find in the US, I made Birria de Res, or Mexican BEEF stew. Hope you liked this recipe!
Maryann says
I didn’t see any call for tomatoes, did you use any for this recipe?
Maggie Unzueta says
No tomatoes.
Paloma says
Hi,
Looks awesome but how can I cut the recipe for just 2 people with out compromising flavor…?
Thanks!
Maggie Unzueta says
Yikes. That’s tough. I would cut the recipe in half and freeze the rest.
Jenny says
Loved how easy and delicious this recipe is! The broth was delicious and the meat was super tender. My parents are from San Mateo, Zacatecas and I can’t wait to make it for them.
Thanks for your recipe!
Maggie Unzueta says
Thank you! So glad you made it. Zacatecas has a special place in my heart.
Ioane Fetu says
Just reading the cooking instructions makes me hungry. And what makes it odd is the fact it’s 6:06 am. I definitely will give it a try. Thanks Amigo.
Maggie Unzueta says
Great! Hope you enjoyed.
adriana sanchez says
im going to try it im from Durango mexico
Maggie Unzueta says
We are from Durango, Mexico. Saludos paisana!
ADRIANA says
ME ENCANTA SI QUIERO HACER PARA 50 PERSONAS QUE ME RRECOMIENDAS
PORDFAVOR. GRACIAS
adriana says
can you please answer my question I need to to make birria for 50 people how many pounds do I need to make?
Maggie Unzueta says
Sorry. There are a lot of questions and comments here, and I can’t find your original question.
For 50 people, I would buy 20 lbs of beef. You might want some extra just in case people get seconds. 25 lbs might be best. I used chuck roast for the cut of meat.
Maggie Unzueta says
Ya encontre tu pregunta. 🙂 20-25 libras de carne de res.
adriana says
muchas gracias me encantan todas tus recetas.
llo Tambien soy de durango
Leticia says
Hi,
Great recipe! However, I would like to chat with you offline. I could not help but notice your grandfather’s resemblance to my grandfather and he was from Durango too. His name was Pedro Armando and I know he had a sister named Cruz. Do those names sound familiar?
Maggie Unzueta says
Awww… I’m sorry. My grandfather was Eliseo. He did not have any sisters, but only one brother named Pablo. You never know. Maybe we’re related in another way.
Mariana says
Hi there I’m making goat does it take the same amount of coping time in the crockpot?
Maggie Unzueta says
Yes. Same time. Love this recipe with goat. Enjoy!!
Maggie Unzueta says
Thanks for sharing my recipe. This is an all-time favorite.
Christian says
Adoro toda tu receta desde, como cuentas la historia de tu abuelo en Zacatecas, me encanta que no hayas olvidado tus raíces y que compartas esta receta que es tan nuestra!!
Besos desde Puebla México la receta sale deliciosa!!
I love all your recipe from, as you tell the story of your grandfather in Zacatecas, I love that you have not forgotten your roots and that you share this recipe that is so ours!
Kisses from Puebla Mexico the recipe comes out Delicious!!! Congrats
And tell me please, how and when I can follow your recipes
Victoria says
The recipe says to put in blender and set aside ..do I blend all of the ingredients in the blender???
Maggie Unzueta says
Hola Christian,
Como dicen .. Viven los recuerdos y las buenas memorias en la comida. 🙂 Si gustas, puedes inscribirte para recibir por correo electrónico mis recetas. Los mando cada viernes. Ve donde dice “Name Email” en la parte derecha de esta página. También, cocino en vivo cada domingo en el Facebook. Espero que nos puedas acompañar.
Muchos saludos.
iGracias!
Maggie Unzueta says
Gracias Christian. Escribo estas recetas con mucho cariño. Saludos!
Maggie Unzueta says
Yes, put them in the blender. You are making a sauce for the Birria de Res to cook in. It’s delicious! Hope you enjoy.