Mexican Carne Con Papas

Here’s a delicious, comforting, and traditional recipe for Mexican Carne con Papas — a rich beef and potato stew simmered in a flavorful tomato-based sauce. It’s budget-friendly, hearty, and perfect served with rice or warm tortillas.

🌶️ Mexican Carne con Papas (Beef with Potatoes Stew)

Ingredients:

• 1½ to 2 lbs beef stew meat (chuck roast or similar), cut into 1-inch cubes

• 2 tbsp vegetable oil

• 4 medium potatoes, peeled and diced

• 1 small onion, chopped

• 2–3 garlic cloves, minced

• 4 medium Roma tomatoes, chopped (or 1 can 15 oz tomato sauce)

• 1–2 jalapeños or serrano peppers, chopped (optional, for heat)

• 1½ cups beef broth (or water + bouillon)

• ½ tsp cumin

• ½ tsp oregano

• Salt and black pepper, to taste

• Fresh cilantro (optional, for garnish)

Instructions:

1. Brown the Beef:

   • Heat oil in a large pot or Dutch oven over medium-high heat.

   • Add beef in batches and brown on all sides. Remove and set aside.

2. Sauté the Aromatics:

   • In the same pot, add onion and sauté for 2–3 minutes until softened.

   • Add garlic and cook for another 30 seconds.

   • Add chopped tomatoes (or tomato sauce), jalapeños (if using), cumin, oregano, salt, and pepper.

   • Simmer for about 5–7 minutes until tomatoes break down into a thick sauce.

3. Simmer the Stew:

   • Return the browned beef to the pot.

   • Add beef broth. Stir and bring to a boil.

   • Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until beef is tender.

4. Add the Potatoes:

   • Stir in the diced potatoes.

   • Cover and simmer another 20–25 minutes, or until potatoes are tender and stew thickens.

5. Taste and Adjust:

   • Add more broth if needed for a looser consistency.

   • Adjust salt and spice to taste.

6. Serve:

   • Garnish with fresh cilantro if desired.

   • Serve with warm tortillas, Mexican rice, or beans.

Tips & Variations:

• Add a few peas or carrots for extra veggies.

• For deeper flavor, use guajillo or ancho chili sauce in place of plain tomato.

• Make it ahead — this stew tastes even better the next day.

• Prefer a slow cooker version? Let me know!