Description
A comforting and flavorful beef stew with tender potatoes and a rich tomato-based sauce.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 jalapeno pepper, chopped
- 1 serrano pepper, chopped (optional)
- 4–5 cloves garlic, chopped
- 4 large Roma tomatoes, chopped
- 2 cups beef broth, divided
- 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
- Sear the beef: Heat the oil in a large pot or Dutch oven over medium heat. Season the cubed beef with salt and pepper, then add it to the pot. Sear all sides until browned, about 5 minutes.
- Prepare the sauce: While the beef cooks, place the onion, jalapeno, serrano, garlic, tomatoes, 1.5 cups beef broth, Mexican oregano, cumin, and additional salt and pepper in a blender. Blend until smooth.
- Deglaze the pot: Once the beef is browned, pour in the remaining 0.5 cup beef broth, scraping up any browned bits stuck to the bottom.
- Combine: Pour the blended tomato sauce into the pot with the beef. Bring the mixture to a boil before reducing the heat to low.
- Simmer with potatoes: Add the bay leaf and diced potatoes. Cover and simmer for 45-60 minutes, or until both the beef and potatoes are tender.
- Finish off: Remove the bay leaf, and stir in the chopped cilantro and lime juice. Taste and adjust seasoning as needed.
- Serve hot: Serve the Meat with Potatoes over rice or with warmed tortillas.
Notes
This dish develops more flavor if made a day in advance. Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg