Carne con Papas: Spicy Beef and Potatoes Stew Recipe
Carne con Papas is a flavorful Mexican beef stew featuring tender chunks of beef chuck and hearty potatoes simmered in a rich tomato-based sauce with aromatic spices and fresh cilantro. This comforting dish is perfect for a satisfying family meal and is traditionally served with steamed rice or warm tortillas.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
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 2 15-ounce cans diced tomatoes)
- 2 pounds potatoes, peeled and diced
- 1 bay leaf
- 1/2 cup fresh cilantro, chopped
Liquids and Seasonings
- 2 cups beef broth, divided (1.5 cups for the sauce, 0.5 cups for deglazing)
- 1 teaspoon Mexican oregano
- 1 teaspoon freshly ground cumin
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
Instructions
- 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 the beef’s flavors and adds depth to the stew.
- Prepare the Tomato Sauce: While the meat is cooking, add the onion, jalapeno, serrano (if using), garlic, tomatoes, 1.5 cups beef broth, Mexican oregano, cumin, and additional salt and pepper to a blender or food processor. Blend until smooth to create a well-seasoned sauce.
- Deglaze the Pan: Once the beef is browned, pour in the remaining 0.5 cup beef broth. Scrape up any browned bits from the bottom of the pan, as they contain a lot of savory flavor.
- Add the Sauce: Pour the blended tomato sauce into the pot with the beef. Bring the mixture to a boil, then reduce heat to low, letting the flavors meld together.
- Simmer with Potatoes: Add the bay leaf and diced potatoes to the pot. Cover and simmer for 45–60 minutes, or until the beef and potatoes are tender to your liking. You can simmer longer for even more flavor and tenderness.
- Finish and Season: Remove the bay leaf. Stir in chopped cilantro and lime juice. Taste and adjust the salt and pepper as needed for optimal flavor.
- Serve: Serve hot, ideally over steamed rice or with warmed tortillas for a fulfilling meal.
Notes
- For a spicier stew, include the serrano pepper along with the jalapeno.
- Using lard instead of olive oil can add a traditional flavor.
- Simmering longer will improve tenderness and deepen the flavor.
- Serve with warm tortillas or rice to soak up the delicious sauce.
- Leftovers taste great the next day, as flavors continue to meld.
Keywords: Carne con Papas, Mexican beef stew, beef and potatoes stew, traditional Mexican recipe, beef chuck stew, hearty stew, Mexican comfort food