If comfort food had a superstar, it would undoubtedly be this rich and hearty Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe. Imagine tender beef cubes slowly simmered in a luscious tomato sauce, spiced just right with Mexican oregano and cumin, and paired perfectly with soft, buttery potatoes. This stew is a warm hug on a plate, offering a delightful blend of textures and deep flavors that feel like a cherished family secret passed down through generations. Whether you’re new to Mexican cooking or a seasoned fan, this recipe promises a homey meal that fills the soul as much as the stomach.
Ingredients You’ll Need
The beauty of this Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe lies in its simplicity. Each ingredient plays a vital role, whether it’s the tenderness brought by the chuck roast, the bright kick from fresh peppers, or the savory depth from homemade tomato sauce. Together, they make this dish unforgettable.
- Beef chuck roast: Perfect for slow cooking, it becomes meltingly tender and rich in flavor.
- Olive oil (or lard): Adds a subtle richness and helps crisp the beef when searing.
- Yellow onion: Provides sweetness and a fragrant base for the sauce.
- Jalapeno pepper: Brings mild heat and a fresh peppery note.
- Serrano pepper (optional): Adds extra spiciness for those who like their stew with a kick.
- Garlic cloves: Essential for deep aromatic layers in the sauce.
- Roma tomatoes (or canned diced tomatoes): The heart of the stew’s tomato sauce, offering acidity and sweetness.
- Beef broth: Enhances the meatiness and helps create a luscious sauce.
- Mexican oregano: Gives the stew its signature herbal warmth.
- Ground cumin: Adds earthy, smoky undertones that complement the beef.
- Salt and fresh black pepper: To balance and highlight all flavors.
- Potatoes: Absorb the sauce beautifully and bring a creamy texture.
- Bay leaf: Imparts subtle aromatic notes during simmering.
- Fresh cilantro: Adds brightness and a pop of green freshness at the end.
- Lime juice: Cuts through the richness with a zesty finish.
How to Make Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe
Step 1: Sear the Beef
Start by heating your oil in a large pot or Dutch oven over medium heat. Season those beef cubes generously with salt and pepper, then sear them in batches until they’re beautifully browned on all sides. This step is crucial as it locks in the juices and elevates the stew’s depth of flavor, creating that irresistible caramelized crust you’ll love.
Step 2: Prepare the Tomato Sauce
While your beef is sizzling, gather your onions, jalapenos, serrano peppers (if you want more heat), garlic, Roma tomatoes, beef broth, Mexican oregano, and cumin. Toss them all in a blender or food processor and pulse until smooth. This sauce is the vibrant soul of your Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe, bringing layers of peppery, earthy, and tangy flavors together.
Step 3: Deglaze the Pan
After your beef has that perfect sear, pour in the remaining beef broth to deglaze the pan. Use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom – these little treasures pack concentrated, savory goodness that will enrich your stew immensely.
Step 4: Add the Sauce
Next, pour your vibrant tomato sauce right into the pot with the beef. Bring it up to a boil, then reduce the heat to low. Letting it simmer gently at this stage helps all those robust flavors marry beautifully, building the hearty base of your stew.
Step 5: Simmer with Potatoes
Introduce the bay leaf and your diced potatoes to the pot. Cover and let everything simmer for about 45 to 60 minutes, checking occasionally for tenderness. The potatoes soak up that sensational sauce, and the beef turns so tender it almost falls apart. If you have time, a longer simmer only intensifies the flavors.
Step 6: Finish and Season
Remove the bay leaf, then stir in fresh cilantro and a good squeeze of lime juice. These final touches brighten the dish, cutting through its richness and adding that unmistakable fresh Mexican flair. Taste and season with more salt and pepper if needed – personalized seasoning makes this recipe truly yours.
How to Serve Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe
Garnishes
Add a sprinkle of chopped cilantro or sliced fresh jalapeno for a fresh finish. A dollop of sour cream or queso fresco can also lend creaminess and balance the stew’s spices. Lime wedges on the side invite guests to add their personalized hint of zing.
Side Dishes
This stew shines alongside warm, soft tortillas perfect for scooping or mopping up every bit of sauce. Fluffy steamed white rice is another classic companion that soaks up the stew’s rich flavors beautifully. For a lighter option, try a fresh avocado salad or crisp jicama slaw to add texture and contrast.
Creative Ways to Present
For a festive family meal, serve the stew in rustic bowls with a sprinkle of fresh herbs and a side of homemade corn tortillas. You can also transform leftovers into tacos or a filling for stuffed peppers. Presenting with vibrant Mexican tableware or colorful napkins adds an inviting touch, making the experience just as joyful as the flavor.
Make Ahead and Storage
Storing Leftovers
Let your Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe cool to room temperature, then store in airtight containers in the refrigerator for up to 3 days. The flavors only deepen overnight, making leftovers even more delicious.
Freezing
This stew freezes wonderfully! Portion it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight for best results and reheat slowly to preserve the tender texture.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of beef broth or water can help loosen the sauce if it’s thickened too much. Microwave reheating works well too, just cover and heat in short bursts, stirring in between.
FAQs
Can I use a different cut of beef?
Absolutely! While chuck roast is ideal for its tenderness and flavor, you can use brisket or even short ribs. Just adjust the cooking time accordingly to ensure the meat is tender and flavorful.
Is it possible to make this vegetarian?
For a vegetarian twist, substitute the beef with hearty mushrooms or vegetables like zucchini and carrots, and use vegetable broth instead of beef broth. The spices and tomato sauce still bring bold flavor.
How spicy is this stew?
It has a moderate heat level thanks to the jalapeno and optional serrano pepper. You can easily adjust the spice by omitting the serrano or reducing the amount of jalapeno to suit your taste.
Can I prepare parts of this recipe in advance?
Yes! You can chop all your vegetables and blend the sauce ahead of time, keeping them refrigerated for up to 24 hours before cooking. This makes the process quicker when you’re ready to start.
What can I do if the sauce is too thick or too thin?
If the sauce thickens too much while simmering, add a bit more beef broth or water to reach your desired consistency. If it’s too thin, remove the lid and simmer uncovered for a bit longer to reduce and thicken the sauce.
Final Thoughts
There’s something truly special about making and sharing this Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe. It’s a dish that warms hearts and gatherings with every bite, capturing authentic Mexican flavors in a hearty, satisfying meal. So go ahead, dive into this recipe, let the aromas fill your kitchen, and enjoy the comforting embrace of a classic stew that feels like home. You won’t regret it!
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Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican
Description
Carne con Papas is a hearty Mexican-style beef stew featuring tender chunks of seared chuck roast simmered in a flavorful tomato-based sauce with aromatic spices and diced potatoes. This comforting dish is enriched with fresh cilantro and a splash of lime juice for added brightness and is perfect served over steamed rice or with warm tortillas.
Ingredients
Beef and Seasoning
- 2 pounds beef chuck roast, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or other vegetable oil or lard
Sauce Ingredients
- 1 large yellow onion, chopped
- 1 jalapeno pepper, chopped
- 1 serrano pepper, chopped (optional, for spicier flavor)
- 4–5 cloves garlic, chopped
- 4 large Roma tomatoes, chopped (or 2 15-ounce cans diced tomatoes)
- 1.5 cups beef broth
- 1 teaspoon Mexican oregano
- 1 teaspoon freshly ground cumin
- Salt and freshly ground black pepper, to taste
Additional Ingredients
- 0.5 cup beef broth (for deglazing)
- 2 pounds potatoes, peeled and diced
- 1 bay leaf
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Sear the Beef: Heat the oil in a large pot or Dutch oven over medium heat. Season the cubed beef with salt and pepper, then sear the meat on all sides until browned, about 5 minutes. This step locks in the beef’s flavors and adds depth to the stew.
- Prepare the Tomato Sauce: While the meat is cooking, add the onion, jalapeno, serrano (if using), garlic, tomatoes, 1.5 cups beef broth, Mexican oregano, cumin, and additional salt and pepper to a blender or food processor. Blend until smooth to create a well-seasoned sauce.
- Deglaze the Pan: Once the beef is browned, pour in the remaining 0.5 cup beef broth. Scrape up any browned bits from the bottom of the pan, as they contain a lot of savory flavor.
- Add the Sauce: Pour the blended tomato sauce into the pot with the beef. Bring the mixture to a boil, then reduce heat to low, letting the flavors meld together.
- Simmer with Potatoes: Add the bay leaf and diced potatoes to the pot. Cover and simmer for 45–60 minutes, or until the beef and potatoes are tender to your liking. You can simmer longer for even more flavor and tenderness.
- Finish and Season: Remove the bay leaf. Stir in chopped cilantro and lime juice. Taste and adjust the salt and pepper as needed for optimal flavor.
- Serve: Serve hot, ideally over steamed rice or with warmed tortillas for a fulfilling meal.
Notes
- Using serrano peppers adds extra heat; omit if you prefer a milder stew.
- For a richer flavor, you can substitute beef broth with homemade stock.
- If you don’t have a blender, finely chop all the sauce ingredients and cook them down in the pot to soften before adding beef broth.
- Simmering longer will result in more tender beef and a deeper flavor.
- This stew stores well and tastes even better the next day.
