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
Scale
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.
