Description
Carne con Papas is a hearty Mexican stew featuring tender beef cubes simmered with potatoes in a flavorful tomato-based sauce infused with garlic, peppers, cumin, and fresh cilantro, creating a comforting and satisfying meal perfect for any occasion.
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
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)
Liquids and Spices
- 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
Additional 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, 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
- For more heat, include the serrano pepper or increase the jalapeno quantity.
- You can substitute Roma tomatoes with canned diced tomatoes if fresh are unavailable.
- Searing the beef well is essential for developing rich flavor in the stew.
- Simmering longer than 60 minutes will make the beef more tender and flavorful.
- Serve with warm tortillas or steamed rice to complete the dish.
