Description
Carne con Papas is a hearty Mexican stew featuring tender beef chuck roast simmered with potatoes in a flavorful tomato-based sauce infused with garlic, onions, and spices. This comforting dish combines savory meat with tender potatoes, fresh cilantro, and a hint of lime for brightness. Perfect for a satisfying family meal, it’s traditionally served with steamed rice and warmed tortillas.
Ingredients
Units
Scale
Meat 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 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 2 15-ounce cans diced tomatoes)
- 2 pounds potatoes, peeled and diced
- 1 bay leaf
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
Liquids and Spices
- 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
Instructions
- Prepare the Meat: Heat the oil in a large pot or Dutch oven over medium heat. Season the cubed beef with salt and pepper. Place the beef in the hot oil and sear on all sides until browned, about 5 minutes, which develops rich flavor and seals in juices.
- Make the Tomato Sauce: While the meat is searing, 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 create a flavorful sauce base.
- Deglaze the Pan: Once the meat is browned, pour the remaining 0.5 cup beef broth into the pot to deglaze. Scrape up the browned bits from the bottom — these bits add deep flavor to the stew.
- Add Sauce and Simmer: Pour the blended tomato sauce into the pot with the meat. Bring the mixture to a boil, then reduce the heat to low to simmer gently.
- Add Potatoes and Bay Leaf: Stir in the diced potatoes and add the bay leaf. Cover the pot and let it simmer for 45 to 60 minutes, or until the beef and potatoes are tender and flavorful. Longer simmering is fine if you prefer more tender meat.
- Finish and Season: Remove and discard the bay leaf. Stir in the chopped cilantro and lime juice to brighten the flavors. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve hot, ideally accompanied by steamed rice and warmed tortillas to soak up the delicious sauce.
Notes
- You can omit the serrano pepper for a milder stew or add more for extra heat.
- Using canned diced tomatoes is a convenient alternative to fresh Roma tomatoes.
- Slow simmering the stew longer enhances the beef’s tenderness and flavor.
- Leftovers store well and often taste better the next day.
- Serve with fresh lime wedges on the side for an extra burst of citrus.
