Carne con Papas - Traditional Mexican Beef Stew Recipe
Carne con Papas is a flavorful traditional Mexican stew made with tender beef and hearty potatoes, simmered in a rich tomato and pepper sauce. This comforting dish is perfect for weeknight dinners and even better as leftovers.
Ingredients
- Beef chuck roast 2 lbs: Cut into bite-sized cubes. It’s tender and flavorful when slow-cooked.
- Russet potatoes 2 large: Peeled and cubed for an earthy, comforting touch.
- Tomatoes 4 Roma
- White onion 1/2
- Garlic 2 cloves
- Serrano pepper 1
- Beef broth 2 cups
- Seasonings: Kosher salt black pepper, garlic powder, oregano, and cumin.
- Olive oil 2 tbsp
- Bay leaf 1
- Fresh cilantro 1/2 cup, chopped
Instructions
- Season and Sear: Toss the beef cubes with salt, pepper, garlic powder, oregano, and cumin. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the beef and sear on all sides until browned.
- Prepare the Sauce: In a blender, combine the tomatoes, onion, garlic, serrano pepper, and beef broth. Blend until smooth. Strain the sauce through a fine mesh strainer into the pot with the beef.
- Simmer the Stew: Add the bay leaf to the pot. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
- Add the Potatoes: Stir in the cubed potatoes. Cover and cook for another 25 minutes, or until the potatoes and beef are tender.
- Finish and Serve: Discard the bay leaf and stir in the chopped cilantro. Let the stew rest for 10 minutes off the heat to allow the flavors to meld and the sauce to thicken.
- Serve with warm tortillas or rice for the ultimate comfort meal.
Notes
- To reduce spiciness, use jalapeño or omit peppers altogether.
- For a spicier kick, add an extra serrano pepper.
- Allow the stew to rest for 10 minutes post-cooking to thicken the sauce.
- Serve with warm tortillas, rice, or top with cilantro, cotija cheese, or avocado.