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Carne con papas in a pot with cilantro stirred in.
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4.89 from 17 votes

Carne con Papas

Carne con papas is a traditional Mexican stew made with beef and potatoes cooked in a sauce made from tomatoes, garlic, onions, and peppers.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6 servings
Author: Isabel Orozco-Moore

Ingredients

  • 2 pounds beef chuck roast, diced into 1-inch cubes
  • 3 teaspoons kosher salt, divided, plus more as needed
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 2 tablespoons olive oil
  • 4 Roma tomatoes, quartered
  • ½ white onion
  • 1 serrano pepper, stemmed
  • 2 cloves garlic
  • 2 cups beef broth
  • 1 bay leaf
  • 2 large russet potatoes, peeled and cubed
  • ½ cup cilantro, chopped

Instructions

  • Add the beef chuck roast, 2 ½ teaspoons of kosher salt, the black pepper, garlic powder, oregano, and cumin to a large bowl. Toss together to combine.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the meat and cook until brown on all sides, about 10 minutes.
  • While the meat is cooking, add the tomatoes, onion, pepper, garlic, the remaining ½ teaspoon of kosher salt, and the beef broth to a large blender. Blend until smooth.
  • Strain the tomato sauce into the pot using a fine mesh strainer. Add bay leaf and reduce the heat to medium-low. Bring to a simmer, cover, and cook for 10 minutes.
  • Stir in the potatoes, cover, and cook for an additional 25 minutes until the potatoes and meat are tender.
  • Discard the bay leaf and stir in the cilantro. Remove the pot from the heat and allow the stew to set for 10 minutes to allow the sauce to thicken slightly.
  • Taste and season with more salt if needed. Serve with rice and warm tortillas.

Video

Notes

  • To make the sauce less spicy, use a jalapeño pepper instead or omit the pepper completely. To make the sauce more spicy, add an additional serrano pepper.
  • Allowing the stew to set and cool slightly after cooking will thicken the tomato sauce.
  • Top the stew with extra cilantro, cotija cheese, or avocados.

Nutrition

Serving: 1serving | Calories: 432kcal | Carbohydrates: 26g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1248mg | Potassium: 1316mg | Fiber: 3g | Sugar: 2g | Vitamin A: 473IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 5mg