Dinner

Carne con Papas: Flavorful Mexican Beef Stew with Potatoes and Fresh Cilantro Recipe

Name: Carne con Papas: Flavorful Mexican Beef Stew with Potatoes and Fresh Cilantro Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 2 pounds beef chuck roast, cut into 1-inch cubes; 2 tablespoons olive oil or other vegetable oil or lard; 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); 2 pounds potatoes, peeled and diced; 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; Salt and freshly ground black pepper, to taste; 1 bay leaf; 1/2 cup fresh cilantro, chopped; Juice of 1 lime

ByRafael Mansero March 21, 2026March 21, 2026

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Introduction

Carne con Papas is a comforting Mexican beef stew featuring tender chunks of beef and hearty potatoes simmered in a rich, flavorful tomato sauce. This dish is perfect for cozy dinners and pairs wonderfully with rice or warm tortillas.

A white bowl filled with a thick stew consisting of large chunks of brown meat, golden yellow potatoes, and bright orange carrot pieces, all covered in a rich, dark brown sauce. Small bits of green herbs are sprinkled on top for garnish. The bowl sits on a white marbled surface, and the stew looks warm and hearty with a mix of soft and chunky textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil or other vegetable oil or lard
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
Salt and freshly ground black pepper, to taste
2 pounds potatoes, peeled and diced
1 bay leaf
1/2 cup fresh cilantro, chopped
Juice of 1 lime

Instructions

Step 1: Heat the oil in a large pot or Dutch oven over medium heat. Season the beef cubes with salt and pepper, then sear them in the hot oil until browned on all sides, about 5 minutes. This step locks in flavor.
Step 2: While the beef cooks, combine onion, jalapeno, serrano (if using), garlic, tomatoes, 1.5 cups beef broth, Mexican oregano, cumin, and salt and pepper in a blender or food processor. Blend until smooth to make a sauce.
Step 3: After the beef is browned, pour in the remaining 0.5 cup of beef broth to deglaze the pan. Scrape the bottom with a spoon to loosen browned bits full of flavor.
Step 4: Pour the blended tomato sauce into the pot with the beef. Bring it to a boil, then reduce the heat to low to let the flavors combine gently.
Step 5: Add the bay leaf and diced potatoes to the pot. Cover and simmer for 45 to 60 minutes, or until the beef and potatoes are tender.
Step 6: Remove the bay leaf. Stir in chopped cilantro and lime juice. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Serve the stew hot, ideally over steamed rice or with warmed tortillas for a satisfying meal.

Tips & Variations

For a milder version, omit the serrano pepper and reduce the jalapeno amount.
You can substitute Yukon gold or red potatoes for a different texture.
Adding a splash of hot sauce or chopped chipotle peppers can enhance smoky heat.
This stew tastes even better the next day, as the flavors deepen.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.