Carne con Papas Recipe

5 from 2 votes

Carne con papas is a hearty and flavorful Latin American stew made with tender chunks of beef simmered with potatoes in a tomato-based sauce, so comforting.

Prep Time15

Cook Time1 15

Course: Main Course

Cuisine: Mexican

Keyword: beef roast, potatoes, stew

Servings:

Calories: 457kcal

Author: Mike Hultquist

Ingredients

2 pounds beef chuck roast cut into 1-inch cubes
2 tablespoons olive oil or other vegetable oil or lard
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 cups beef broth divided (1.5 cups for the sauce, .5 cups for deglazing the pan)
1 teaspoon Mexican oregano
1 teaspoon freshly ground cumin
Salt and freshly ground black pepper to taste
2 pounds potatoes peeled and diced
1 bay leaf
1/2 cup fresh cilantro chopped
Juice of 1 lime

Instructions

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.
While the meat is cooking, add the onion, jalapeno and serrano (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.
When the meat is browned to your liking, pour in the remaining ½ cup beef broth to deglaze the pan. Scrape up any browned bits from the bottom of the pan (these browned bits have lots of flavor).
Pour the seasoned tomato sauce into the pan. Bring the mixture to a boil, then reduce heat to low.
Add the bay leaf and diced potatoes. Cover and simmer 45-60 minutes, or until the beef and potatoes are tender to your liking. You can simmer longer if you’d like.
Remove the bay leaf. Stir in chopped cilantro and lime juice. Taste and adjust for salt and pepper.
Serve! It’s great over steamed rice and warmed tortillas.

Nutrition