If you’re craving a cozy, flavor-packed meal that wraps you in warmth with every bite, then this Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe is exactly what you need. This dish brings together tender chunks of beef, hearty potatoes, and a vibrant tomato sauce infused with traditional Mexican spices for a truly comforting experience. Perfect for family dinners or feeding a crowd, it’s a celebration of homestyle cooking that’s simple, satisfying, and downright delicious.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in delivering the perfect balance of taste, texture, and color. With straightforward components that are easy to find, assembling this stew is a breeze and incredibly satisfying.
- 2 pounds beef chuck roast, cut into 1-inch cubes: The star protein that becomes melt-in-your-mouth tender after slow simmering.
- 2 tablespoons olive oil or other vegetable oil or lard: Essential for searing the beef and developing rich flavor.
- 1 large yellow onion, chopped: Adds sweetness and depth to the sauce.
- 1 jalapeno pepper, chopped: Gives just the right touch of heat for warmth without overwhelming the palate.
- 1 serrano pepper, chopped (optional): For those who want a bit more spice, it kicks the dish up a notch.
- 4-5 cloves garlic, chopped: Infuses the stew with aromatic pungency that brightens the overall flavor.
- 4 large Roma tomatoes, chopped (or 2 15-ounce cans diced tomatoes): Provides a fresh and tangy base for the luscious tomato sauce.
- 2 cups beef broth, divided: Adds savory depth and helps tenderize the beef while creating a rich sauce.
- 1 teaspoon Mexican oregano: Brings herbal notes that ground the dish in authentic Mexican flavor.
- 1 teaspoon freshly ground cumin: Contributes warm earthiness and a subtle smokiness.
- Salt and freshly ground black pepper, to taste: The ultimate seasoning duo to enhance all the flavors.
- 2 pounds potatoes, peeled and diced: Soaks up the sauce and adds hearty, comforting texture.
- 1 bay leaf: Infuses the stew with subtle aromatic complexity.
- 1/2 cup fresh cilantro, chopped: Adds brightness and a fresh herbal contrast.
- Juice of 1 lime: Offers a zesty finishing touch that lifts the entire dish.
How to Make Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe
Step 1: Sear the Beef
Start by heating your oil in a large pot or Dutch oven over medium heat. Season your beef cubes generously with salt and pepper, then add them to the hot oil. Sear them on all sides until they develop a beautiful brown crust—this usually takes about five minutes. This step is critical because it locks in the juices, boosting the depth of flavor in your stew dramatically.
Step 2: Prepare the Tomato Sauce
While the beef is sizzling, gather your onion, jalapeno, optional serrano, garlic, tomatoes, 1.5 cups of beef broth, Mexican oregano, cumin, and a pinch of salt and pepper. Toss everything into a blender or food processor and pulse until smooth. This sauce will be the luscious, flavor-packed heart of your Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe.
Step 3: Deglaze the Pan
Once your beef has a deep brown crust, pour in the remaining 0.5 cup of beef broth to the hot pot. Scrape the bottom with a wooden spoon, lifting all those scrumptious browned bits into the broth. These bits add an unbeatable savory foundation to your stew.
Step 4: Add the Sauce
Pour the freshly blended tomato sauce right over the browned beef. Turn up the heat just enough to bring the mixture to a boil, then immediately reduce to a gentle simmer. This lets all the ingredients meld together and build layers of mouthwatering flavor.
Step 5: Simmer with Potatoes
Now it’s time for the potatoes and bay leaf to join the party. Add both to the pot, then cover and let everything simmer gently for 45 to 60 minutes. This slow simmer tenderizes both the beef and potatoes beautifully. The longer you cook, the more the flavors deepen and the texture perfects.
Step 6: Finish and Season
Before serving, remove the bay leaf and stir in fresh cilantro and lime juice. These final additions inject vibrant freshness and brightness that contrasts beautifully with the rich, hearty stew. Taste and adjust the salt and pepper, making sure every spoonful sings.
How to Serve Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe
Garnishes
Fresh cilantro sprinkled on top instantly lifts the dish with herbal freshness. You can also add a few lime wedges on the side for guests to squeeze according to their taste. If you like things a bit creamier, a dollop of Mexican crema or sour cream complements the spices perfectly.
Side Dishes
This stew is fantastic served over fluffy white rice, which soaks up the tomato sauce beautifully. Warm corn or flour tortillas also pair incredibly well and make the meal feel authentically Mexican. For a lighter side, a simple green salad with avocado and a citrus vinaigrette balances the richness.
Creative Ways to Present
For a rustic, homey vibe, serve the stew directly from the Dutch oven at the table, letting everyone help themselves. Alternatively, plate a generous scoop of stew atop cilantro-lime rice and garnish with fresh sliced radishes and chopped green onions to add a pop of crunch and color.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftover Carne con Papas to airtight containers. Store in the refrigerator where it will stay delicious for up to four days. The flavors actually deepen and improve after sitting, making leftovers even more delightful.
Freezing
You can freeze this stew for up to three months in freezer-safe containers or heavy-duty zip bags. Make sure to leave some space for expansion, and thaw it overnight in the fridge before reheating.
Reheating
When reheating, the stove is your best friend: warm the stew gently over low heat to prevent the beef from drying out. Add a splash of beef broth or water if the sauce has thickened too much. Microwave works fine in a pinch, but stir frequently to heat evenly.
FAQs
Can I use other cuts of beef besides chuck roast?
Yes, but chuck roast is preferred because it becomes tender and flavorful after slow cooking. Other cuts like stew meat or brisket can work but might vary in tenderness and cooking time.
Is it possible to make this stew spicier or milder?
Absolutely! Adjust the number of jalapeno or serrano peppers to your heat preference. Removing seeds also reduces spiciness. You can even add a pinch of chili powder or smoked paprika for different spice profiles.
Can I prepare Carne con Papas in a slow cooker?
Definitely! After searing the beef and making the sauce, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef and potatoes are tender.
What can I substitute for fresh tomatoes if they are out of season?
Canned diced tomatoes work perfectly and are actually more consistent in flavor year-round. Just be sure to choose no-salt-added if you want better control over seasoning.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free beef broth. Always check labels to be sure, especially with broths and seasonings.
Final Thoughts
This Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe is comfort food at its finest and a surefire way to bring people together around the dinner table. The blend of tender beef, creamy potatoes, and deeply spiced tomato sauce is simply irresistible. Don’t hesitate — give this recipe a try and experience a Mexican classic that feels like a warm embrace on a plate.
Print
Carne con Papas: Mexican Beef Stew with Potatoes and Tomato Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
Carne con Papas is a traditional Mexican beef and potato stew that combines tender chunks of seared beef with a rich, flavorful tomato sauce infused with peppers, garlic, and spices. Slow-simmered until the beef and potatoes are perfectly tender, this hearty dish is finished with fresh cilantro and lime juice for a bright, zesty touch. Ideal for a comforting family meal served over rice or with warm tortillas.
Ingredients
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 2 15-ounce cans diced tomatoes)
Liquids and Herbs
- 2 cups beef broth, divided (1.5 cups for the sauce, 0.5 cups for deglazing)
- 1 teaspoon Mexican oregano
- 1 teaspoon freshly ground cumin
- 1 bay leaf
Final Touches
- 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
- You can adjust the level of spiciness by including or omitting the serrano pepper.
- Using fresh Roma tomatoes adds brightness, but canned diced tomatoes work well for convenience.
- Searing the beef properly ensures deeper flavor development in the stew.
- Simmer longer if you prefer more tender meat and enhanced flavors.
- Serve with rice or warm tortillas to soak up the delicious sauce.
