Carne con Papas Recipe

Rich, hearty, and filled with layers of bold flavor, Carne con Papas is the ultimate comfort food for chilly evenings or whenever you’re craving something deeply satisfying. Forget complicated steps or specialized equipment—this stovetop stew comes together easily with ingredients you probably already have in your kitchen. It’s a vibrant fusion of juicy beef, melting potatoes, lively peppers, and fragrant spices, all simmered into a saucy perfection that just begs for a side of rice or warm tortillas. This is a dish with real soul, and best of all, you can have it happily bubbling away in about 90 minutes (most of which is hands-off time). Whether you’re cooking for the family or meal-prepping for the week, Carne con Papas is a weeknight-friendly wonder you’ll want to make again and again.

Why You’ll Love This Recipe

• Approachable and Quick: No fancy techniques required—just a simple sear, blend, simmer, and serve.
• Hearty & Comforting: Perfectly tender beef and potatoes in a rich, savory sauce—this is food that hugs you back.
• Flexible Heat: Customize the spiciness to match your mood, thanks to jalapeño and optional serrano pepper.
• Meal Prep Friendly: Tastes even better the next day and freezes like a dream.

this Recipe

Ingredients You’ll Need

This Carne con Papas keeps it simple, letting each ingredient shine. Here’s the cast of characters and why each deserves a spot in the pot:

• Beef Chuck Roast: The star of the show for its marbling and tenderness. Cut into cubes for bite-sized perfection.
• Olive Oil (or Vegetable Oil/Lard): Get a good sear and rich flavor. Lard is traditional and adds extra depth if you have it!
• Yellow Onion: Brings sweetness and forms the flavor foundation.
• Jalapeño Pepper: Adds a mild, earthy heat. Use less or more to suit your preference.
• Serrano Pepper (optional): Want more fire? Serrano is spicier and livens everything up.
• Garlic: Don’t skimp—garlic makes everything better and deepens the sauce.
• Roma Tomatoes (or Canned Diced Tomatoes): Fresh tomatoes bring brightness, but canned work just fine in a pinch.
• Beef Broth: For ultra-savory depth. Use a bit for the sauce, and just enough to deglaze for maximum flavor.
• Mexican Oregano: Adds citrusy, herbal notes you don’t get from regular oregano.
• Freshly Ground Cumin: Earthy and toasty spice, essential for a real Latin flavor.
• Salt and Pepper: Season to taste; they’re the difference between bland and deeply savory.
• Potatoes: They soak up all the flavor—Yukon Golds work beautifully, but any starchy potato is fair game.
• Bay Leaf: Just one imparts subtle, warm undertones to the whole dish.
• Fresh Cilantro: Chopped at the end for freshness and a lively finish.
• Lime Juice: Just a squeeze brightens every spoonful, balancing all the rich flavors.

Tip: If you don’t have all the spices, don’t stress. This stew is forgiving!

Variations

This adaptable recipe is a playground for experimentation. Try swapping some things to keep it exciting:

• Vegetarian Twist: Go meatless—add more potatoes, chickpeas, and bell peppers for a substantial veggie stew.
• Protein Swap: Pork shoulder or even chicken thighs instead of beef change the flavor and cook in less time.
• Root Veggie Boost: Toss in carrots, sweet potatoes, or rutabaga for extra heartiness.
• Spice Control: Use only jalapeño for mild flavor; go for both peppers (or even toss in a dried chili) for extra zing.
• Broth Alternatives: Use chicken broth in a pinch, or even vegetable broth for a lighter version.

How to Make Carne con Papas

Step 1: Brown the Beef

Season cubed beef chuck with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat and sear the beef—don’t crowd the pan. Let the pieces caramelize on all sides, building an irresistible base of flavor.

Step 2: Build the Sauce

While the beef is browning, toss chopped onion, jalapeño, serrano (if using), garlic, tomatoes, 1.5 cups beef broth, Mexican oregano, cumin, and a pinch more salt and pepper into a blender or food processor. Blitz it all together until it’s perfectly smooth—this is your magic potion.

Step 3: Deglaze

Once the beef is fully browned, pour in that reserved ½ cup beef broth. Use a wooden spoon to scrape up every last brown bit from the bottom—they pack a serious punch of flavor.

Step 4: Add Sauce and Potatoes

Pour the blended tomato sauce over the beef, then nestle the diced potatoes in. Drop in a bay leaf. Bring everything to a gentle boil.

Step 5: Simmer to Tenderness

Reduce heat to low, cover, and let it all simmer for 45–60 minutes. Stir occasionally. You’re waiting for the beef and potatoes to become irresistibly tender and the sauce to thicken.

Step 6: Finish and Serve

Remove the bay leaf. Stir in a generous handful of chopped cilantro and a fresh squeeze of lime. Taste and tweak salt or pepper if needed. Spoon it generously over rice or pair with warm tortillas and enjoy every bite.

Pro Tips for Making the Recipe

• Get a Hard Sear: Let your beef brown—don’t rush it. That crust makes all the difference.
• Cut Potatoes Evenly: Similar-sized chunks cook evenly and don’t dissolve into mush.
• Control the Consistency: If your stew is a little thick, add a splash of broth; if too thin, simmer uncovered a few extra minutes.
• Rest Before Serving: Give it a few minutes off the heat. Flavors settle beautifully and make each mouthful more delicious.

How to Serve

This is the kind of dish that loves a simple meal. Pile the Carne con Papas over hot, fluffy steamed rice for a classic take—it absorbs the luscious sauce like a dream. Or tuck a spoonful into a warm tortilla for the ultimate stew taco. Garnish with more cilantro, a dollop of sour cream, and maybe a few slices of avocado if you’re feeling extra. Serve it alongside refried beans or a simple salad to round out a truly satisfying meal.

Make Ahead and Storage

Storing Leftovers

Transfer cooled stew to airtight containers. It keeps beautifully in the fridge for up to 4 days—flavors actually deepen overnight, making leftovers taste even better.

Freezing

This stew is highly freezer-friendly! Spoon into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.

Reheating

Warm gently on the stovetop over low heat, stirring occasionally, or use the microwave until piping hot. Add a splash of broth if the stew has thickened too much.

FAQs

Can I use a different cut of beef?
Absolutely! While beef chuck is my favorite for its melt-in-your-mouth results, stew meat or even brisket work well. Just ensure the meat is marbled for tenderness during simmering.

What type of potatoes are best for Carne con Papas?
Yukon Golds or Russets are my go-to. Yukon Golds hold their shape nicely, but Russets soak up the sauce and become delightfully tender. Red potatoes or even sweet potatoes can work for subtle variations in flavor and texture.

Is it possible to make this recipe in a slow cooker?
Yes! Brown the meat and blend the sauce as directed, then combine everything in your slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours, adding potatoes for the last couple of hours to avoid mushiness.

Can I make it less spicy?
Of course! Simply omit the serrano and/or jalapeño peppers, or use only half as much. The stew will still be packed with flavor, just a little milder.

Final Thoughts

If you’re searching for a dinner that’s simple to pull together, yet brimming with unforgettable flavor, Carne con Papas is your answer. It’s an honest, deeply satisfying dish that will warm your kitchen and your spirits. Don’t hesitate to make it your own—experiment, taste, and serve it proudly; this is one recipe you’ll be returning to again and again. Give it a try tonight, and share the love with anyone lucky enough to grab a bowl!

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