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
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 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.
