Yucatan-Style Beef Stew with Capers

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A traditional braised beef dish from Mexico's Yucatan Peninsula, this rustic stew gets its signature tangy-savory character from capers, green olives, and a splash of bitter orange juice. Tender chunks of chuck simmer slowly with tomatoes, onion, and oregano until the flavors melt together into a deeply satisfying one-pot meal.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 9 gCarbs
• 3 gFiber
• 4 gSugar
• 46 gProtein
• 1120 mgSodium
• 780 mgPotassium
• 75 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the Beef

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 white onion, sliced
• 4 garlic cloves, minced

For the Sauce

• 3 Roma tomatoes, chopped
• 2 tbsp white vinegar
• 1/4 cup bitter orange juice (or 3 tbsp fresh lime juice plus 1 tbsp orange juice)
• 1 tsp dried Mexican oregano
• 2 bay leaves
• 1 tbsp achiote paste (optional, for color and earthiness)

For the Alcaparrado Finish

• 1/3 cup drained capers
• 1/2 cup pitted green olives, halved
• 1 tbsp pitted manzanilla olives (optional)
• 2 tbsp chopped fresh cilantro

Directions

1. Pat the beef cubes dry with paper towels and season evenly with salt and pepper. Heat the olive oil in a heavy Dutch oven over medium-high heat until shimmering, then sear the beef in batches until deep brown on all sides, about 6-8 minutes total. Transfer to a plate and set aside.
2. Reduce heat to medium and add the sliced onion to the same pot. Cook, stirring and scraping up the browned bits, until softened and lightly caramelized, about 6 minutes. Stir in the minced garlic and cook 1 minute more.
3. Add the chopped tomatoes, vinegar, bitter orange juice, oregano, bay leaves, and achiote paste if using. Stir well, scraping the bottom of the pot, and bring to a simmer. Return the beef and any accumulated juices to the pot.
4. Pour in just enough water to almost cover the meat (about 1 1/2 cups). Bring back to a boil, then reduce the heat to low, cover partially, and simmer gently for 75 minutes, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
5. Stir in the capers and green olives and continue to simmer uncovered for 10 more minutes so the briny flavors permeate the sauce. Taste and adjust salt and acidity with a splash more orange juice if needed.
6. Remove the bay leaves, sprinkle with chopped cilantro, and serve the stew in shallow bowls with warm tortillas, white rice, or boiled potatoes on the side.

Cook’s Notes

• If you can't find bitter orange (naranja agria), a mix of 3 parts fresh lime juice to 1 part fresh orange juice is the closest substitute and is widely used in Yucatecan home cooking.
• Searing the beef in batches rather than crowding the pot is essential for developing the deep browned flavor that anchors the stew.
• Achiote paste is optional but traditional; it adds a subtle earthy, peppery note and the warm red color Yucatecan cooks prize.
• The stew tastes even better the next day, so consider making it a day ahead and reheating gently before serving.
• Leftover sauce makes an excellent filling for tacos or a topping for steamed yuca the following day.

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