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
Scale
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
