Beef and potato stew

Ingredients

• 300 gbeef steak
• 1white potato
• 3 tbspfinely diced onion
• 300 gtomatillos
• 1 pieceserrano chilli
• 1 clovegarlic
• a littlewater
• to tastesalt

Instructions

1. 1

   Boil the vegetables

   Boil the tomatillos, garlic clove and serrano chilli in water.

2. 2

   Trim the beef

   Remove any fat from the beef and cut it into small cubes.

3. 3

   Cook the potato

   Add a little water and salt to a frying pan, then add the potato and onion.

4. 4

   Blend the salsa

   Blend the boiled vegetables to make the salsa.

5. 5

   Add beef and salsa

   Add the salsa and beef to the pan with the potatoes.

6. 6

   Simmer and serve

   Cook over a low heat, then serve.

What is beef and potato stew in green salsa?

This is a Mexican-style stew of beef and potato cooked with a tangy green salsa made from tomatillos, garlic and serrano chilli. Green salsa is a familiar flavour in Mexican cooking, and here it becomes the sauce for a simple one-pan meal.

The method keeps the ingredients economical: the salsa is blended from boiled vegetables, while potato adds substance to the beef.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 21g protein, 26g carbs, 7g fat.

The potato and tomatillos provide most of the carbohydrates, while the beef supplies most of the protein and fat. Serve a portion with a side of vegetables or beans to round out the meal; the nutrition estimate can vary with the cut of beef and the amount of salt used.

Building the green salsa

Tomatillos: boiling them with the garlic and chilli softens them for blending and forms the base of the sauce.

Serrano chilli: use the piece specified for a gently hot salsa, or remove its seeds before boiling if you prefer less heat.

Preparing the beef and potato

Beef: trimming visible fat and cutting the steak into small cubes helps it cook evenly in the stew.

Potato: cut it into evenly sized pieces so they soften at a similar rate. The recipe does not specify whether to peel it, so either peeled or well-scrubbed potato will work.

Cooking the stew

Start the potato and onion in a little water with salt, as directed, rather than adding extra oil. Keep an eye on the pan so it does not dry out before the salsa goes in.

Once the beef and salsa are added, cook gently over a low heat. The recipe gives no exact simmering time, so use the tenderness of the potato and beef as your guide.

Checking texture and seasoning

Potatoes are ready when a knife passes through them easily, and the beef should be cooked through. If the sauce becomes too thick, loosen it with a small splash of water.

Taste the stew before serving and adjust the salt if needed. The tomatillos provide a tart flavour, while the chilli brings heat.

How to serve it

Serve the stew as a lunch on its own or with warm tortillas. For a more filling plate, pair it with beans or rice.

To use it in burritos, let excess sauce drain off before spooning the beef and potato into the tortillas.

Recipe notes & tips

• Cut the beef and potato into similarly sized pieces for more even cooking.
• Use only a little water in the pan at first, then add more if needed to prevent sticking.
• Blend the boiled salsa ingredients until smooth for an evenly coated stew.
• Taste the salsa before adding it to the pan and adjust the chilli to suit your preference.
• For burritos, drain off extra sauce so the filling is easier to wrap.

Variations

• Milder salsa: use less serrano chilli or remove its seeds before boiling.
• More heat: add another piece of serrano chilli to the salsa.
• Extra vegetables: add diced courgette to the pan with the potato and onion.
• Burrito filling: serve the cooked stew in warm tortillas and drain off excess sauce.
• Herb finish: scatter chopped coriander over the stew just before serving.

Common mistakes to avoid

• Uneven potato pieces: cut them to a similar size so they cook at the same rate.
• Too much water: add it sparingly at first, since a thin sauce will take longer to reduce.
• Pan drying out: check the potato as it cooks and add a small splash of water if needed.
• Overcooking the beef: simmer gently and check for doneness rather than leaving it unattended.
• Unbalanced seasoning: taste the finished salsa and stew before adding more salt or chilli.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a pan over a low heat until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions