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Mexican Beef Braised in Beer, Beans and Mushrooms

Beer Braised Beef with Thyme, Mushrooms and Beans

Adapted from Rick Bayless.
Course Entree
Cuisine Mexican
Keyword beans, beef, beer, mushrooms, thyme
Author TheSpicedLife


For the beans:

  • 1 lb dried white beans, I used Rancho Gordo's Mayacoba
  • 1/2 large white or yellow onion, chopped
  • 4 garlic cloves, minced

For the stew:

  • 4 lbs bone-in beef chuck, short ribs would work as well
  • 3 dried New Mexican chile peppers
  • 2 tablespoons olive or vegetable oil
  • Salt and black pepper, to taste
  • 1/2 large white or yellow onion, chopped
  • 6-8 cloves garlic, minced
  • 16 ounces shitake and crimini mushrooms, sliced
  • 1 12- oz bottle of beer, I used Corona as it was all I had
  • 2 cups beef broth, low-sodium if store bought
  • 1 T chopped fresh thyme leaves
  • 1 15- oz can fire roasted tomatoes
  • 2 large yellow onions, cut into wedges or thick slices
  • lime wedges for garnish


  1. Salt and pepper the beef chuck and let sit while preparing the beans. Preheat the oven to 275 F.
  2. Begin the beans first, earlier in the day. Cover the dried beans by 2 inches of water and bring to a boil. Add the 1/2 onion, chopped, and the 4 cloves of garlic, minced. Bring to a rolling boil and let boil for 5 minutes. Then cover and reduce the heat to maintain a gentle simmer. Check periodically to make sure the beans are still covered by water.
  3. Begin the stew after the beans have started simmering. Heat the oil in a large Dutch oven over medium heat. Add the dried New Mexico chile peppers and roast until darkened and fragrant, a matter of minutes. Do not let burn. Remove the dried peppers to a bowl and leave the oil in the Dutch oven.
  4. Add the beef chuck to the pot and brown on both sides, about 8 minutes per side. After it is browned, remove it to a large bowl.
  5. Add the remaining chopped onion to the pot with a pinch of salt. Add a splash of water if needed to prevent burning. Cook the onions, stirring occasionally, until they are golden brown and translucent, around 8 minutes.
  6. Add half of the mushrooms and toss with the onion. Add a pinch of salt and cook until the mushrooms are browning. Then add the remaining mushrooms with a pinch of salt and toss again. Add a splash of water if needed again. Cook until those mushrooms are browning.
  7. Add the beer, fire roasted tomatoes, garlic, chopped thyme leaves and beef broth. Bring to a boil. Add the beef chuck and roasted chile peppers back to the pot, along with all accumulated juices. Toss the onion wedges (or thick slices) over the beef and cover tightly with a heavy lid. Place in the preheated oven.
  8. After a while, check the beans. When they are mostly tender, add a teaspoon of salt. Then remove the beef from the oven, and add the beans, including their cooking liquid, to the pot. Mix the beans in and turn the beef over at the same time.
  9. Return the pot, tightly covered, to the oven. At 275 F the beef will need to cook for approximately 4-5 hours. If you need to speed the process up, you can cook the dish at 300 F, but you will have to be more careful at the end about not letting it overcook.
  10. Serve with wedges of lime.