Description
Carne con Papas is a hearty Mexican beef stew made with tender chunks of beef chuck, potatoes, and a rich tomato-based sauce flavored with garlic, peppers, and traditional Mexican spices. Simmered to perfection, this comforting dish is perfect served with steamed rice or warm tortillas for a satisfying meal.
Ingredients
Scale
Meat and Oil
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil or other vegetable oil or lard
Vegetables and Aromatics
- 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
Liquids and Seasonings
- 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
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. Add the beef cubes to the pot and sear on all sides until nicely browned, about 5 minutes. This locks in the beef’s flavors and adds depth to the stew.
- Prepare the Tomato Sauce: While the beef is searing, combine the chopped onion, jalapeno, serrano pepper (if using), garlic, tomatoes, 1.5 cups beef broth, Mexican oregano, cumin, and additional salt and pepper in a blender or food processor. Blend until smooth to create a well-seasoned sauce.
- Deglaze the Pan: After browning the beef, pour the remaining 0.5 cup of beef broth into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot — these add extra savory flavor.
- Add the Sauce: Pour the blended tomato sauce into the pot with the seared beef. Bring the mixture to a boil, then reduce the heat to low to allow the flavors to meld.
- Simmer with Potatoes: Add the bay leaf and the diced potatoes to the pot. Cover with a lid and let simmer gently for 45 to 60 minutes, or until the beef and potatoes are tender. Simmering longer will create even more tender meat and deeper flavor.
- Finish and Season: Remove and discard the bay leaf. Stir in the fresh chopped cilantro and lime juice. Taste the stew and adjust salt and pepper as needed to enhance the flavors.
- Serve: Serve the carne con papas hot. It pairs beautifully with steamed rice or warmed tortillas for a filling and delicious meal.
Notes
- For spicier flavor, include the serrano pepper; omit for milder stew.
- Using a Dutch oven or heavy-bottomed pot helps with even heat distribution and better searing.
- The beef chuck roast is ideal due to its tenderness after slow simmering.
- Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make it gluten free, ensure the beef broth used does not contain gluten additives.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Carne con Papas, Mexican beef stew, beef and potatoes stew, hearty stew, traditional Mexican recipe
