Carne con Papas

🥄 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

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Stir in the potatoes, cover, and cook for an additional 25 minutes until the potatoes and meat are tender.

6. 6

   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.

7. 7

   Taste and season with more salt if needed. Serve with rice and warm tortillas.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.