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
Scale
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.
