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
Units
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 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.
