Diezmillo

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This comforting Diezmillo beef stew is full of flavor and easy to make. Pressure cook it or let it slowly simmer on the stove.

Prep Time10

Cook Time47

Total Time57

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 840kcal

Author: Catherine Arena

Ingredients

3 pounds diezmillo (beef chuck roast) cut into 1½ inch chunks
2 tablespoons vegetable oil
⅓ cup fresh cilantro rinsed and chopped

Spices & Seasoning

1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
½ tablespoon garlic powder
½ teaspoon paprika
½ teaspoon oregano
2 tablespoons Worcestershire sauce

Vegetables

2 potatoes skinned and cut into large chunks
4 carrots cut into 1-inch pieces
1 large onion quartered

Broth

4 cups beef broth or 4 large beef bouillon plus 4 cups of water

Thickener

2 tablespoons cornstarch
¼ cup water

Instructions

Season the beef chunks with black pepper, paprika, onion powder, oregano, and garlic powder.
Turn the Instant Pot to Sauté mode and add the oil. Let it heat for about 30 seconds, then add the beef. Sear for 3–4 minutes per side until nicely browned.
Switch the Instant Pot to Pressure Cook (High) for 48 minutes. Add the carrots, potatoes, onions, Worcestershire sauce, and beef broth. Sprinkle the salt over the top. Secure the lid and make sure the vent is set to Sealing.
When the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes. After 10 minutes, carefully turn the vent to Venting and allow the remaining steam to escape until the float valve drops.
In a small bowl, mix the cornstarch and water with a fork until smooth. Stir the "slurry" into the stew to thicken.
Stir in the chopped cilantro and give it a final taste for seasoning. The stew is ready to serve!

Notes

Recipe Notes:

Serve with:

This dish is delicious on its own and can be served as a one pot one meal but traditionally you will find diezmillo guisado (diezmillo beef stew) served with a side of arroz blanco (white rice).

Other options:

Garlic tostones (fried green plantains) or platanos fritos (fried ripe plantains) with a simple green salad on the side.

Spice it up: If you like some heat in your stew, throw in a couple of whole jalapeños while it simmers. For extra spice, use serrano peppers instead but warning, serrano peppers are much more spicier than jalapeños.

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