If you have ever craved a warm and comforting dish that somehow manages to be simple yet packed full of authentic flavors, then you are in for a treat with this Carne con Papas: Hearty Mexican Beef Stew with Potatoes and Tomato Sauce Recipe. This traditional Mexican classic brings tender chunks of beef and hearty potatoes together in a rich, tangy tomato sauce that’s perfectly spiced to brighten every bite. Whether it’s a chilly evening or a family dinner celebration, this stew feels like a big, delicious hug that nourishes both body and soul. Let me take you through every flavorful detail so you can recreate this gem in your own kitchen.
Ingredients You’ll Need
What’s truly lovely about this recipe is how straightforward the ingredients are, yet each one plays an indispensable role. From the tender beef chuck that melts in your mouth to the fresh tomatoes that create the vibrant sauce, every item elevates the dish’s final taste, texture, and inviting aroma.
- 2 pounds beef chuck roast, cut into 1-inch cubes: Choose well-marbled beef for maximum juiciness and flavor depth.
- 2 tablespoons olive oil or lard: For searing the beef and adding richness to the stew.
- 1 large yellow onion, chopped: Provides a sweet, savory base that harmonizes all ingredients.
- 1 jalapeno pepper, chopped: Adds a mild heat and bright kick without overwhelming the dish.
- 1 serrano pepper, chopped (optional): Perfect for those who love an extra spicy punch.
- 4-5 cloves garlic, chopped: Essential for that signature aromatic depth.
- 4 large Roma tomatoes, chopped (or 2 cans diced tomatoes): Offers the sweet acidity that forms the stew’s backbone.
- 2 cups beef broth, divided: Keeps the stew moist and infuses it with meaty richness.
- 1 teaspoon Mexican oregano: Brings earthy, slightly citrusy notes that are uniquely Mexican.
- 1 teaspoon freshly ground cumin: Warms the dish with its smoky aroma.
- Salt and freshly ground black pepper, to taste: The final seasoning to balance all flavors.
- 2 pounds potatoes, peeled and diced: Adds body and creaminess as they cook tender in the sauce.
- 1 bay leaf: A subtle hint of herbal complexity.
- 1/2 cup fresh cilantro, chopped: Brightens with fresh, citrusy notes at the end.
- Juice of 1 lime: Provides a fresh burst of tang to finish the stew.
How to Make Carne con Papas: Hearty Mexican Beef Stew with Potatoes and Tomato Sauce Recipe
Step 1: Sear the Beef
Start by heating your chosen oil in a heavy-bottomed pot or Dutch oven over medium heat. Season the cubed beef generously with salt and black pepper, then sear it on all sides until each piece is beautifully browned, locking in all the beefy goodness. This crucial step not only seals flavor but also sets the foundation for your stew’s rich taste.
Step 2: Prepare the Tomato Sauce
While the beef is browning, take a moment to blend together the onion, jalapeno, serrano (if you’re adding the extra heat), garlic, tomatoes, 1.5 cups of beef broth, Mexican oregano, cumin, and a touch of salt and pepper. This fresh, vibrant mixture will turn into the luscious sauce that ties the stew together.
Step 3: Deglaze the Pan
Once your beef has that perfect sear, pour in the remaining 0.5 cup of beef broth to deglaze the pot. Be sure to scrape up all the browned bits stuck to the bottom — these bits are packed with savory flavor and will enrich your stew in the best way possible.
Step 4: Add the Sauce
Pour your blended tomato sauce back into the pot with the beef and bring it to a gentle boil. Then, reduce the heat to low so the flavors can mingle and develop slowly, transforming into the heart of your stew.
Step 5: Simmer with Potatoes
Add your diced potatoes and the bay leaf to the pot. Cover and let everything simmer for about 45 to 60 minutes, or until the beef and potatoes are tender and yield to your fork easily. This slow simmering allows the ingredients to marry beautifully, creating those signature robust flavors that make the Carne con Papas: Hearty Mexican Beef Stew with Potatoes and Tomato Sauce Recipe so unforgettable.
Step 6: Finish and Season
Before serving, remove the bay leaf, stir in fresh cilantro and a squeeze of lime juice to brighten the entire dish. Taste one last time and adjust salt or pepper as needed — the goal is perfectly balanced, vibrant flavors that make your taste buds sing.
How to Serve Carne con Papas: Hearty Mexican Beef Stew with Potatoes and Tomato Sauce Recipe
Garnishes
While the stew is excellent on its own, a sprinkle of extra chopped cilantro or a few thinly sliced fresh jalapenos can add a lively contrast and fresh aroma. A dollop of Mexican crema or a little crumbly queso fresco also complements the rich tomato base and tender beef beautifully.
Side Dishes
This stew pairs wonderfully with simple sides that soak up its delicious sauce. White steamed rice is a classic choice, perfectly soaking up every flavorful drop. Warm corn or flour tortillas are fantastic for scooping, and a lightly dressed green salad offers a refreshing counterpoint to the stew’s heartiness.
Creative Ways to Present
For a festive dinner, serve the stew in rustic earthenware bowls to emphasize its homestyle roots. You can also pile the stew atop a bed of soft polenta or creamy mashed potatoes for a twist that adds extra decadence. Garnishing the plate with lime wedges and a small bowl of pickled jalapenos will delight guests and let everyone customize their heat level.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers from this Carne con Papas: Hearty Mexican Beef Stew with Potatoes and Tomato Sauce Recipe, just cool the stew completely and transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3 days, developing even deeper flavor as the ingredients meld overnight.
Freezing
This stew freezes exceptionally well, making it perfect for meal prep. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. It can be kept frozen for up to 3 months without losing its mouthwatering taste or tender texture.
Reheating
To reheat, thaw in the refrigerator overnight if frozen, then warm over low heat on the stove, stirring occasionally to prevent sticking. You may want to add a splash of beef broth or water to loosen the sauce as it warms. Microwave reheating is also fine for convenience, though slow reheating helps maintain the beef’s tenderness.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck roast is ideal for its marbling and tenderness after slow cooking, you can also use beef brisket or even stew meat. Just be mindful that leaner cuts may require careful cooking time adjustments to avoid dryness.
Is it necessary to use both jalapeno and serrano peppers?
Not at all. The jalapeno provides a moderate heat level, and the serrano is optional for those who want it spicier. Feel free to adjust or omit according to your heat tolerance and family preferences.
Can I substitute the potatoes with another vegetable?
Potatoes are traditional because they soak up all the wonderful flavors, but you can experiment with root vegetables like sweet potatoes or carrots for a twist. Just note that cooking times may vary depending on the vegetable chosen.
What can I do if the stew is too thick or too thin?
If the stew thickens too much during cooking, simply add a bit more beef broth or water to reach your desired consistency. If it seems too thin, uncover the pot and simmer a little longer to reduce and concentrate the sauce.
How can I make this stew more aromatic?
Adding a bit of smoked paprika or tossing in a cinnamon stick during simmering can deepen the aroma wonderfully without overpowering the classic flavor profile. Just remember to remove inedible spices before serving!
Final Thoughts
There is something incredibly satisfying about preparing and sharing this Carne con Papas: Hearty Mexican Beef Stew with Potatoes and Tomato Sauce Recipe. It’s a dish that offers warmth, comfort, and a beautiful array of flavors that come together effortlessly. Whether it’s a busy weeknight or a leisurely weekend dinner, treating yourself and your loved ones to this stew is always a wonderful idea. Trust me, once you make and taste it, it’s going to become one of your cherished go-to recipes!
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Carne con Papas: Hearty Mexican Beef Stew with Potatoes and Tomato Sauce Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
Carne con Papas is a hearty and flavorful Mexican stew featuring tender chunks of beef and potatoes simmered in a rich, spiced tomato sauce. This comforting dish combines the smoky essence of seared beef with a bright, aromatic sauce made from tomatoes, peppers, and traditional Mexican spices, finished with fresh cilantro and a splash of lime juice. Perfect for a satisfying family meal served over rice or with warm tortillas.
Ingredients
Beef and Cooking
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil or other vegetable oil or lard
- Salt and freshly ground black pepper, to taste
Vegetables and Sauce
- 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 use 2 15-ounce cans diced tomatoes)
- 2 cups beef broth, divided (1.5 cups for the sauce, 0.5 cups for deglazing the pan)
- 1 teaspoon Mexican oregano
- 1 teaspoon freshly ground cumin
- 1 bay leaf
Finishing Ingredients
- 2 pounds potatoes, peeled and diced
- 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. Add the beef to the pot and sear 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 beef is cooking, combine the chopped onion, jalapeno, serrano pepper (if using), garlic, tomatoes, 1.5 cups of beef broth, Mexican oregano, cumin, and additional salt and pepper in a blender or food processor. Blend until smooth to create a well-seasoned sauce.
- Deglaze the Pan: After the beef is browned, pour the remaining 0.5 cup beef broth into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, as these add a lot of savory flavor to the dish.
- Add the Sauce: Pour the blended tomato sauce into the pot with the beef. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, allowing the flavors to meld together gently.
- Simmer with Potatoes: Add the bay leaf and diced potatoes to the pot. Cover with a lid and simmer the stew gently for 45 to 60 minutes, or until both the beef and potatoes are tender. For enhanced flavor and tenderness, you can simmer longer if desired.
- Finish and Season: Remove the bay leaf from the pot. Stir in the chopped fresh cilantro and lime juice. Taste the stew and adjust the seasoning with salt and pepper as needed to achieve the best flavor balance.
- Serve: Serve the Carne con Papas hot. It is traditionally enjoyed over steamed rice or accompanied by warmed tortillas, making for a fulfilling and comforting meal.
Notes
- For a spicier stew, include the serrano pepper along with the jalapeno.
- You can substitute fresh Roma tomatoes with canned diced tomatoes when fresh tomatoes are out of season.
- Simmer the stew longer than 60 minutes if you prefer extra tender beef and more developed flavors.
- Serve with fresh lime wedges and extra cilantro for garnish if desired.
- Leftovers taste great and often improve after a day in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
