If you’re craving something hearty, vibrant, and packed with authentic Mexican flavors, you are going to absolutely love this Carne con Papas: Spicy Mexican Beef and Potato Stew Recipe. This dish brings together tender chunks of beef simmered alongside soft, comforting potatoes in a rich, spicy tomato sauce that warms both the stomach and soul. Every bite bursts with layers of smoky, tangy, and earthy notes that make this stew a true crowd-pleaser and a perfect centerpiece for any family dinner or festive gathering.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together beautifully to create a stew full of warmth and bold flavors. Each component plays a crucial role—whether it’s building the stew’s spicy depth, hearty texture, or fresh finish.
- Beef chuck roast: Cut into 1-inch cubes for tender, slow-cooked perfection that melts in your mouth.
- Olive oil or lard: For searing the beef and enriching the stew with a subtle, savory base.
- Yellow onion: Adds sweetness and a fragrant layer that balances the heat.
- Jalapeno pepper: Brings a pleasant and controlled kick of spice without overpowering.
- Serrano pepper (optional): For those who want an extra punch of heat and authentic flair.
- Garlic cloves: Provide pungent warmth and depth to the stew’s flavor profile.
- Roma tomatoes or canned diced tomatoes: Create a luscious, slightly tangy tomato base for the sauce.
- Beef broth: Used both for blending the sauce and deglazing, it intensifies the beefy richness.
- Mexican oregano: Lends a distinctive and earthy herbal note, elevating the dish’s authenticity.
- Ground cumin: Adds warmth and a hint of smokiness that complements the meat perfectly.
- Salt and black pepper: Essential seasonings to enhance all the natural flavors.
- Potatoes: Peeled and diced to soak up all the stew’s delicious spices and juices.
- Bay leaf: Imparts a subtle herbal fragrance throughout the simmering stew.
- Fresh cilantro: Stirred in at the end for brightness and a fresh, slightly citrusy kick.
- Lime juice: Adds an essential pop of acidity that balances the richness beautifully.
How to Make Carne con Papas: Spicy Mexican Beef and Potato Stew Recipe
Step 1: Sear the Beef for Maximum Flavor
Start by heating your chosen oil in a large pot or Dutch oven over medium heat. Season your beef cubes with salt and pepper, then sear them on all sides until they develop a gorgeous brown crust—this usually takes about 5 minutes. This step is key because it locks in the savory flavor and creates a deep, rich base for your stew.
Step 2: Blend Your Flavorful Tomato Sauce
While your beef is getting beautifully seared, toss the onion, jalapeno, serrano (if you dare!), garlic, tomatoes, 1.5 cups of beef broth, Mexican oregano, cumin, and more salt and pepper into a blender. Blend everything to a smooth sauce that will soon envelop your meat and potatoes with a perfectly balanced spicy, smoky, and tangy flavor.
Step 3: Deglaze the Pot for Extra Goodness
Once your beef is browned, pour in the remaining half cup of beef broth to the pot. Use a wooden spoon to scrape up those mighty flavorful browned bits stuck to the bottom—they’re pure magic for your stew and will deepen the taste immensely.
Step 4: Combine and Simmer the Beef in Sauce
Pour the blended tomato sauce over your seared beef and bring everything to a lively boil. Then, turn the heat down to low so the flavors can slowly marry. This gentle simmering is what transforms simple ingredients into something unforgettable.
Step 5: Add Potatoes and Bay Leaf; Simmer to Tenderness
Drop in the bay leaf and diced potatoes, then cover the pot and let it simmer for 45–60 minutes. This time lets the beef become tender and the potatoes soak up all those complex, spicy flavors. If you want it even softer and more infused, simmer a bit longer—it only gets better.
Step 6: Finish with Fresh Cilantro and Lime Juice
Once the meat and potatoes are tender, fish out the bay leaf and stir in freshly chopped cilantro and lime juice. These final bright notes make the dish fresh and lively, perfectly balancing the stew’s hearty, spicy richness.
Step 7: Serve and Enjoy!
Serve your Carne con Papas: Spicy Mexican Beef and Potato Stew Recipe piping hot—ideally over fluffy steamed rice or alongside warm tortillas. The combination seals in the flavors and provides a satisfying meal that’s perfect for any occasion.
How to Serve Carne con Papas: Spicy Mexican Beef and Potato Stew Recipe
Garnishes
Sprinkle extra cilantro leaves or thinly sliced green onions over your stew for a fresh, herbal finish. A dollop of Mexican crema or sour cream also pairs wonderfully well, mellowing the spice and adding a creamy touch that makes each spoonful even more comforting.
Side Dishes
Rice is a classic and excellent side because it soaks up the delicious stew juices. You can also serve this alongside warm corn or flour tortillas for sopping up every last drop. Freshly made guacamole or a simple avocado salad adds a cool, creamy contrast to the stew’s bold heat.
Creative Ways to Present
For a festive touch, ladle the stew into mini tortilla bowls or rustic bread bowls to serve. This makes a charming presentation, especially for gatherings. Alternatively, serve over a bed of charred grilled veggies or roasted corn for a smoky twist that plays beautifully off the stew’s flavors.
Make Ahead and Storage
Storing Leftovers
After the stew cools completely, transfer it to airtight containers and refrigerate. It will keep beautifully for up to 3-4 days while the flavors continue to deepen, making for an even tastier next-day meal.
Freezing
Carne con Papas: Spicy Mexican Beef and Potato Stew Recipe freezes exceptionally well. Store portions in freezer-safe containers or bags for up to 3 months. Label them, so you remember just how delicious they are waiting in the freezer for a quick meal.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You may want to add a splash of water or broth if it’s too thick. This ensures the beef stays tender and the potatoes don’t dry out. It’s just like enjoying a fresh bowl all over again!
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck is ideal for its marbling and tenderness when slow-cooked, you can also use brisket or stew meat. Just keep in mind that leaner cuts might cook faster and could become a bit tough if overcooked.
How spicy is this Carne con Papas: Spicy Mexican Beef and Potato Stew Recipe?
The heat level can be adjusted easily by using fewer or no serrano peppers. Jalapenos provide a moderate spice, so you can keep it mild or ramp up the intensity depending on your preference.
Can I make this stew in a slow cooker or Instant Pot?
Yes! For a slow cooker, brown the beef first, then add all ingredients and cook on low for 6-8 hours. In an Instant Pot, use the sauté function for browning, then pressure cook for about 35 minutes. Both methods work great and save time.
What type of potatoes are best for Carne con Papas?
Starchy potatoes like Russets hold up well and absorb flavors beautifully, but Yukon Golds or red potatoes are also excellent choices if you prefer a waxier texture that stays firmer during cooking.
Is this recipe gluten-free?
Yes! This stew uses naturally gluten-free ingredients, making it safe for those avoiding gluten. Just be sure to double-check your beef broth and any store-bought spices for gluten-containing additives.
Final Thoughts
I cannot recommend enough giving this Carne con Papas: Spicy Mexican Beef and Potato Stew Recipe a try. It’s comfort food at its finest—full of warmth, bold spices, and rich textures that hug you from the inside out. Whether you’re cooking for a cozy family night or a festive meal with friends, this stew promises to bring smiles and satisfied appetites every time. Get your ingredients ready, and enjoy every delicious step of this fantastic recipe!
Print
Carne con Papas: Spicy Mexican Beef and Potato Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 to 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
Carne con Papas is a comforting Mexican stew featuring tender beef chuck roast cooked with potatoes in a rich, flavorful tomato sauce spiced with Mexican oregano, cumin, and a touch of heat from jalapeno and serrano peppers. This hearty dish is perfect for family meals, offering a satisfying blend of savory beef and tender potatoes, garnished with fresh cilantro and lime for brightness.
Ingredients
Beef and Potatoes
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 pounds potatoes, peeled and diced
- 2 tablespoons olive oil or other vegetable oil or lard
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
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 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
- 1/2 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 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 Pot: 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.
- Combine Sauce and Beef: 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.
- Add Potatoes and Simmer: 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
- For a spicier dish, include the serrano pepper; omit for milder flavor.
- You can substitute canned diced tomatoes if fresh Roma tomatoes are unavailable.
- Searing the beef well is essential for depth of flavor in the stew.
- Simmer longer if desired for more tender meat and richer flavors.
- Serve with rice or warm tortillas to complete the meal.
