If you’re craving something hearty, comforting, and packed with bold flavors, this Carne con Papas: Traditional Mexican Beef and Potatoes Stew Recipe is exactly what you need. I absolutely love how the tender beef combines with soft, flavorful potatoes in a rich tomato sauce seasoned with Mexican oregano and cumin. It’s one of those dishes that feels like a warm hug on a plate—perfect for cooler evenings or when you want a satisfying meal that fills the whole family.
When I first tried making this stew, I was amazed at how simple ingredients could come together into something so delicious and authentic. The best part? You don’t need fancy cooking skills or hard-to-find spices. Whether you’re cooking for a weeknight dinner or planning a cozy weekend lunch, Carne con Papas is an easy recipe you’ll come back to again and again.
Why You’ll Love This Recipe
- Authentic Flavors: Each bite gives you that traditional Mexican warmth with spices like cumin and oregano blending perfectly.
- Simple Ingredients: You probably already have everything you need in your kitchen — no hunting for fancy items.
- Hearty and Satisfying: The combination of tender beef and potatoes creates a filling meal that feels like a celebration at home.
- Versatile Meal: Serve it with rice, tortillas, or just on its own — it adapts to whatever you have on hand.
Ingredients You’ll Need
The ingredients in this Carne con Papas: Traditional Mexican Beef and Potatoes Stew Recipe really highlight the simplicity and depth of Mexican cooking. Each ingredient plays a key role to bring out the flavor and texture that make this dish a favorite for many.
- Beef chuck roast: Perfect for stew thanks to its marbling and tenderness when slow-cooked.
- Olive oil or lard: I prefer olive oil for a lighter touch, but lard adds authentic richness.
- Yellow onion: Adds sweetness and depth when cooked down.
- Jalapeno pepper: Provides just the right amount of heat and freshness.
- Serrano pepper (optional): Use if you want to turn up the spice — I love this little extra kick.
- Garlic cloves: The flavor foundation of any savory Mexican stew.
- Roma tomatoes or canned diced tomatoes: Fresh Roma tomatoes bring brightness, but canned works great year-round.
- Beef broth: Enhances the beefy base and helps make the sauce hearty.
- Mexican oregano: Different from Mediterranean oregano — this one is earthier and essential here.
- Cumin: Adds that signature smoky warmth you expect in Mexican dishes.
- Salt and black pepper: To taste — seasoning makes all the difference.
- Potatoes: Use starchy varieties like Russets for soft, comforting chunks.
- Bay leaf: Adds subtle aromatic complexity during simmering.
- Fresh cilantro: Stirred in at the end for bright, herby freshness.
- Lime juice: To finish off with a touch of acidity and balance the richness of the stew.
Variations
I love how adaptable this Carne con Papas: Traditional Mexican Beef and Potatoes Stew Recipe is — feel free to tweak it to your taste or dietary needs. Here are a few ways I like to make it my own depending on mood and occasion.
- Make it spicier: Adding extra serrano peppers or some chipotle powder amps the heat and smoky flavor, which my family goes crazy for on chilly nights.
- Slow cooker version: Toss everything in the slow cooker for an easy, hands-off meal — perfect when you’re busy but still want that homemade taste.
- Vegetarian variation: Swap beef with hearty mushrooms or jackfruit and use vegetable broth for a delicious plant-based alternative.
- Extra veggies: Sometimes I throw in carrots or peas towards the end of cooking for added color and nutrition without changing the classic vibe.
How to Make Carne con Papas: Traditional Mexican Beef and Potatoes Stew Recipe
Step 1: Brown the Beef for Maximum Flavor
Start by heating your oil in a heavy-bottomed pot or Dutch oven over medium heat. While the oil is warming, season those beautiful beef chunks generously with salt and pepper. Sear the beef in batches, making sure to brown all sides — this step locks in flavor and creates a rich base for your stew. Don’t rush; give the meat about 5 minutes per batch or until you see a nice golden crust. If you crowd the pot, the meat will steam instead of brown, so patience here pays off.
Step 2: Blend Your Flavorful Sauce
While the beef is browning, pop the onion, jalapeno, serrano (if you’re using it), garlic, tomatoes, Mexican oregano, cumin, and 1.5 cups of beef broth into a blender. Blend everything until smooth — this fresh sauce is where the magic happens, infusing your stew with classic Mexican warmth. It’s one of my favorite tricks to cut down on chopping time but still get that vibrant, homemade taste.
Step 3: Deglaze the Pan and Combine
Once all the beef is browned, pour in the remaining ½ cup of beef broth to deglaze the pan. Use a wooden spoon to scrape up all those tasty browned bits stuck to the bottom — those little morsels are full of flavor and will enrich your stew deeply. Then pour the blended tomato sauce mixture over the beef. Bring everything to a simmer before adding your bay leaf and diced potatoes.
Step 4: Let it Simmer to Perfection
Cover your pot and let the stew cook gently over low heat for 45 to 60 minutes, or until the beef and potatoes are meltingly tender. I like to check a couple of times, stirring gently so nothing sticks, and enjoy the aroma filling my kitchen meanwhile! If you want even more tenderness and flavor, letting it go a bit longer works beautifully too.
Step 5: Finish with Freshness
Remove the bay leaf, then stir in chopped cilantro and lime juice just before serving. This bright finish balances out the richness of the stew and brings that fresh, vibrant note that keeps the dish feeling lively. Taste and adjust salt or pepper if needed — this last step is important for a perfectly balanced stew.
Pro Tips for Making Carne con Papas: Traditional Mexican Beef and Potatoes Stew Recipe
- Sear in Batches: Don’t overcrowd your pot when browning beef — spacing lets the meat caramelize instead of steam.
- Fresh vs. Canned Tomatoes: Use fresh Roma tomatoes when in season for a brighter flavor, but canned tomatoes work wonderfully year-round and save time.
- Potato Texture: Dice potatoes uniformly so they cook evenly; I prefer slightly larger chunks so they hold shape without getting mushy.
- Don’t Rush Simmering: Low and slow simmering develops the best flavors and tenderizes the beef beautifully — patience rewards you here.
How to Serve Carne con Papas: Traditional Mexican Beef and Potatoes Stew Recipe
Garnishes
I always finish my Carne con Papas with a sprinkle of fresh chopped cilantro and a squeeze of lime juice right at the table. Sometimes I also add a few slices of avocado or a dollop of sour cream to cool down the spice. These simple garnishes bring freshness and balance that I just can’t skip.
Side Dishes
Serve your stew alongside warm corn or flour tortillas and fluffy white rice — my family loves using the tortillas to scoop up every last bit. A simple side of refried beans and a fresh radish salad also pairs beautifully to round out the meal.
Creative Ways to Present
For special occasions, I like serving Carne con Papas family-style in a colorful Mexican cazuela pot. Adding a few carved lime wedges and fresh edible flowers on the table adds a festive touch. You can also serve the stew in individual bowls topped with crumbled queso fresco for a restaurant-style presentation that impresses guests.
Make Ahead and Storage
Storing Leftovers
I usually let the stew cool completely before transferring leftovers to airtight containers. It keeps well in the fridge for up to 3 days and honestly tastes even better the next day as the flavors soak in deeper. Just give it a good stir before reheating.
Freezing
This recipe freezes beautifully — I like to portion it out into freezer-safe containers or bags for easy meals later on. Just thaw overnight in the fridge and reheat gently on the stove or microwave. Avoid freezing potatoes too long though; they’re best within 1 to 2 months.
Reheating
Reheat gently over low-medium heat on the stovetop to avoid drying out the beef. If the sauce seems thick, add a splash of beef broth or water to loosen it up. I find that reheating slowly keeps the meat tender and preserves that fresh, vibrant flavor.
FAQs
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Can I use a different cut of beef for Carne con Papas?
Absolutely! While beef chuck roast is ideal for its marbling and tenderness, you can also use brisket or beef stew meat. Just make sure to adjust cooking time since leaner cuts may cook faster and could dry out if overcooked.
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How spicy is this Carne con Papas recipe?
The heat level depends on how many peppers you add. The jalapeno gives mild warmth, and the serrano pepper adds more spice. You can leave the serrano out if you prefer a milder stew or add extra chile for those who love heat.
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Can I prepare this stew in a slow cooker?
Yes! After browning the beef and blending the sauce, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add potatoes about halfway through to prevent them from getting mushy.
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What’s the best type of potato to use?
I recommend starchy potatoes like Russets because they get tender yet hold their shape nicely in the stew. Waxier potatoes tend to become a bit too soft and lose texture.
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How do I keep the stew from being watery?
Make sure to simmer uncovered if it seems too watery, allowing some liquid to evaporate and thicken the sauce. Also, browning the beef well and deglazing the pot adds more concentrated flavor that balances the stew beautifully.
Final Thoughts
This Carne con Papas: Traditional Mexican Beef and Potatoes Stew Recipe is one of those dishes that quickly becomes a cherished go-to. Its combination of simple ingredients and bold flavors makes it both approachable for home cooks and deeply satisfying for everyone at the table. I encourage you to try it—you’ll find yourself coming back to its comforting warmth time and again, just like my family does. Plus, it’s a wonderful way to bring a little authentic Mexican soul into your everyday cooking.
Print
Carne con Papas: Traditional Mexican Beef and Potatoes Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican
Description
Carne con Papas is a comforting Mexican stew featuring tender beef chuck roast and hearty potatoes simmered in a flavorful tomato-based sauce infused with traditional spices, fresh herbs, and a touch of lime. Perfect served over steamed rice or with warm tortillas, this dish brings authentic Mexican flavors to your table with simple ingredients and straightforward cooking techniques.
Ingredients
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 Broth
- 2 cups beef broth divided (1.5 cups for the sauce, 0.5 cups for deglazing the pan)
Spices and Herbs
- 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
- Prepare and 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 flavors and creates a savory crust.
- Make the Tomato Sauce: While the meat is cooking, add the onion, jalapeno, serrano pepper (if using), garlic, tomatoes, 1.5 cups beef broth, Mexican oregano, cumin, and salt and pepper to a blender or food processor. Blend until smooth to create a rich and spiced sauce base.
- Deglaze the Pan: Once the beef is browned, pour the remaining 0.5 cup beef broth into the pot to deglaze. Scrape any browned bits off the bottom of the pan with a wooden spoon or spatula; these add deep flavor to the stew.
- Combine Sauce and Meat: Pour the blended tomato sauce into the pot with the beef. Stir well and bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
- Simmer With Potatoes and Bay Leaf: Add the bay leaf and diced potatoes to the pot. Cover and let it simmer gently for 45-60 minutes, or until both the beef and potatoes are tender. You can simmer longer if desired for even more tender meat.
- Finish the Dish: Remove the bay leaf. Stir in the chopped cilantro and the fresh lime juice. Taste the stew and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the carne con papas hot, ideally over steamed white rice or alongside warmed tortillas for a traditional Mexican meal experience.
Notes
- For a spicier stew, include the serrano pepper along with jalapeno; omit if you prefer milder flavors.
- Using fresh Roma tomatoes adds a bright flavor, but canned diced tomatoes work perfectly and save time.
- Adjust the simmer time depending on the tenderness of your beef and potato preference.
- Adding a splash of lime juice at the end brightens the flavor and balances the richness of the stew.
- Leftovers taste even better the next day as flavors continue to meld.
