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!
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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
Table of Contents
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.
Instant Pot Instructions:
- Make the sauce as instructed above.
- Add oil. Press Saute.
- Season the beef with salt and pepper. Sear the meat on all sides.
- Remove the meat and add the chile sauce and water.
- Return the meat to the pot.
- Cover with lid. Press Pressure Cook. 55 minutes.
- Release pressure. Serve and enjoy.
Stove Top Instructions:
- Make the sauce as instructed above.
- Keep the meat in the pot.
- Pour sauce over the meat.
- Cover with lid and cook for 2 hours.
- Until fork tender.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 208Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 1457mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 29g
Disclosure: This post may contains affiliate links.
Destyni
Could this be done a little faster stovetop?
Maggie Unzueta
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.
Consuelo
Can’t wait to make this. My family is also from Durango!
Maggie Unzueta
Wonderful! I love Durango. It has a very special place in my heart. iSaludos!
Anonymous
I made this recipe in my instant pot, but did add a little chivo and not only was it delicious, but it only took 1 1/2 hours. I come from a family where food is everything and my mom makes the best “birria”, but, even she thought was perfection. Can’t wait to make it again.
Tamara
Can i prep the sauce, meat and put it in the fridge over night and put it in the crock pot in the morning?
Lea
I’m trying that!
Lourdes Valencia
Yes I think you are right, the chiles must have been old. I know that my mom had made enchilada sauce with the guajillos and I noticed the sauce was dark. How can I tell if they are old when I’m buying them?
Lourdes Valencia
Hi Maggie, I just made this for Nee Year’s Eve. Happy New Year 2019!! It turned out pretty good except that my sauce was dark and not like yours. I used the water that I boiled the chiles in. Was I not supposed to boil them? Was I only supposed to add boiling water to reconstitute them, because that water was dark and I think that’s why it had a little of a bitter flavor. I didn’t burn the chiles so I don’t know. Will definitely try it again, but next time will not add the water from the chiles ?.
Maggie Unzueta
Happy New Year! The chile water adds flavor to the Birria de Res. That’s why I say to use it in this recipe. Your problem might have been the chiles themselves. Not every chile is the same. You might have gotten some old chiles and that’s ok, but it transfers to the water. Or did you toast them too long? That would make them taste bitter. Next time, use water to be on the safe side. I have started to clean my chiles with a damp paper towel before working with them. In Mexico, the chiles are very dusty or dirty. Hope this helps!
Lourdes Valencia
Yes I think you are right, the chiles must have been old. I know that my mom had made enchilada sauce with the guajillos and I noticed the sauce was dark. How can I tell if they are old when I’m buying them?
Maggie Unzueta
Smell them. If they smell bad, or something is off, they are not good to use. Also look at the seeds. If the seeds are dark, it might not be an old chile.
Maggie King
Going to see how this goes. My blender up and died this morning, so I did all the steps up to the blender part and just poured everything over the meat (used ranch raised Chuck roast) hopefully this works
Maggie Unzueta
Do you have a mortar and pestle? Even just with a fork and mashing everything as best as you can. You should still get a very tasty Birria de Res.
Christopher Vogelmann
This dish is perfect when you have the thyme to make it. Delicious! ?????
Maggie Unzueta
Lol. Birria de Res is very flavorful. There’s something about meat that’s been cooking for hours that I absolutely love!
Kayla
I only trust this recipe hands down the best one yet!
My staple
Maggie Unzueta
Thank you. Glad you’re enjoying this recipe!!
Katrina
Does this taste like chili? Has anyone added beans?
Maggie Unzueta
Traditionally, birria de res is not made with beans. You can serve beans on the side if you like. No, this does not taste like chili. It has a very deep, strong flavor especially with the cinnamon and the chiles. Very tasty!
Teresa
Wow! Funny how similar our life stories are!! My husband is from a little ranchito in Zacatecas…. and my family is from Durango!
I’m making this for dinner tomorrow!!! Can’t wait!
Maggie Unzueta
You just gave me chills. I’m taking my dad to the airport in a few hours. He’s going home to Durango. Un saludo, paisana. 🙂
Julissa
I just made this for dinner, it was amazing! Thank you for this slow cooker Birria recipe! I will be cooking this often….in winter specially. I love the convenience of coming home from work and knowing that I don’t have to cook and all I have to do is serve myself a big bowl of birria, yummy!
Maggie Unzueta
How awesome! So happy you enjoyed this recipe. My slow cooker is my bff in the kitchen. lol.
Flor
HI!
Happened to come across your website. Your recipes look delicious! I will have to try them! My family is from Durango too!
Maggie Unzueta
I’m always amazed at how many people are in the US from Durango. Always warms my heart. <3
Olivia
Is this recipe too spicy for children? Id love to make this but afraid it comes out really spicy for my daughter.
Maggie Unzueta
Hmm.. I think that depends on the person. My son is 11, and he loves this recipe. We are Mexican, though, and he was raised eating spicy food. My husband is German, and he loves this recipe too. Here’s what I would do. If it’s too spicy for her, heat up some beef broth and add some of the beef. That will tame down the heat, and it will still have some of the flavors.
Mariana
Hi there I’m making goat does it take the same amount of coping time in the crockpot?
Maggie Unzueta
Yes. Same time. Love this recipe with goat. Enjoy!!
Leticia
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
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.
ADRIANA
ME ENCANTA SI QUIERO HACER PARA 50 PERSONAS QUE ME RRECOMIENDAS
PORDFAVOR. GRACIAS
adriana
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
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
Ya encontre tu pregunta. 🙂 20-25 libras de carne de res.
adriana
muchas gracias me encantan todas tus recetas.
llo Tambien soy de durango
adriana sanchez
im going to try it im from Durango mexico
Maggie Unzueta
We are from Durango, Mexico. Saludos paisana!
Ioane Fetu
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
Great! Hope you enjoyed.
Jenny
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
Thank you! So glad you made it. Zacatecas has a special place in my heart.