Carne con Papas: A Simple and Flavorful Mexican Beef and Potato Stew

Ingredients

• 2 pounds beef chuck roast, diced into 1-inch cubes
• or
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 3 teaspoons kosher salt, divided, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 tablespoons olive oil
• 4 Roma tomatoes, quartered
• 1/2 white onion
• 1 serrano pepper, stemmed
• 2 cloves garlic
• 2 cups beef or chicken broth
• 1 bay leaf
• 2 large russet potatoes, peeled and cubed
• 1/2 cup cilantro, chopped

Instructions

1. 1

   --- Step 1: Season the Meat ---

2. 2

   Begin by preparing the beef or chicken. In a large bowl, combine the diced meat with 2 ½ teaspoons of kosher salt, black pepper, garlic powder, oregano, and cumin. Mix everything together thoroughly until the meat is evenly coated in the spices. This step ensures that your protein will have a delicious, well-seasoned base.

3. 3

   --- Step 2: Sear the Meat ---

4. 4

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, carefully add the seasoned meat to the pot. Let it sear and cook for about 10 minutes, stirring occasionally to ensure even browning. You want the meat to develop a rich, golden-brown crust, which will add depth to the flavor of the stew.

5. 5

   --- Step 3: Blend the Sauce ---

6. 6

   While the meat is browning, it’s time to prepare the sauce. In a blender, add the quartered Roma tomatoes, ½ white onion, 1 serrano pepper, and 2 cloves of garlic. Blend everything until smooth. This vibrant tomato sauce will form the base of the stew, providing a tangy, slightly spicy layer of flavor.

7. 7

   --- Step 4: Cook the Sauce ---

8. 8

   Pour the blended tomato mixture into the pot with the browned meat through a fine mesh strainer. Discard any pulp that remains. Stir in 2 cups of beef or chicken broth and 1 bay leaf. Bring the mixture to a gentle simmer, cover, and cook for 10 minutes. The low simmer allows the flavors to meld together beautifully.

9. 9

   --- Step 5: Add the Potatoes ---

10. 10

    Now it’s time to introduce the potatoes. Stir in the peeled and cubed potatoes, ensuring they are submerged in the flavorful sauce. Cover the pot again and cook for an additional 25 minutes, until the potatoes are tender and the meat is fully cooked.

11. 11

    --- Step 6: Finish the Dish ---

12. 12

    Once everything is cooked, remove the bay leaf from the pot. Stir in ½ cup of chopped cilantro for a fresh and fragrant finish. Let the stew sit for about 10 minutes to allow the sauce to thicken slightly and the flavors to meld together.