Description
Carne con papas brings hearty comfort right to your dinner table, delivering a delicious Mexican stew packed with tender beef and potatoes that’ll warm your soul on chilly evenings. Grab some tortillas and get ready to savor a classic home-cooked meal that connects you directly to traditional Mexican cuisine.
Ingredients
Scale
Proteins:
- 2 pounds beef chuck roast
Stew Base:
- 4 cups beef broth
- 4 medium Roma tomatoes
- 1 medium white onion
- 1 medium serrano pepper
- 4 cloves garlic
- 1 leaf bay leaf
Seasonings and Aromatics:
- 2.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 2 large russet potatoes
- ¼ cup cilantro
Instructions
- Dice 2 pounds beef chuck roast into uniform 1-inch cubes, ensuring consistent sizing for even cooking.
- Mix 2.5 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 teaspoon ground cumin in a bowl.
- Coat beef chunks thoroughly with spice mixture, letting seasoning absorb for 10 minutes at room temperature.
- Heat 2 tablespoons olive oil in a large pot over medium-high heat at 375°F.
- Place beef chunks in hot oil, ensuring they do not touch each other, and sear for 3-4 minutes per side until golden brown.
- Blend 4 Roma tomatoes, 1 white onion, 1 serrano pepper, 4 garlic cloves, and 4 cups beef broth until smooth.
- Pour blended sauce over browned beef, stirring to combine completely.
- Add 1 bay leaf and reduce heat to low, simmering covered for 40 minutes at 225°F.
- Peel 2 large russet potatoes and chop into 1-inch cubes.
- Drop potato chunks into stew, ensuring they are fully submerged.
- Continue cooking covered for 25 minutes at 250°F until potatoes become tender.
- Remove bay leaf and garnish with ¼ cup chopped cilantro before serving.
Notes
- Always cut the beef into uniform, bite-sized pieces so they cook evenly and look appealing on the plate.
- Brown the meat in batches if your pot seems crowded, which helps develop a deeper caramelized flavor and prevents steaming.
- Choose a chuck roast with good marbling, as the fat content helps keep the meat tender during the long, slow cooking process.
- Let the stew rest for a few minutes after cooking to allow the flavors to settle and the sauce to slightly thicken, creating a more cohesive dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 373 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg