Guiso de Carne de Res con Papas
A traditional and hearty Mexican beef stew featuring tender chuck roast and buttery potatoes simmered in a vibrant tomato and serrano pepper sauce.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Simmered
- Cuisine: Mexican
Ingredients
2 lbs beef chuck roast, 1-inch cubes
3 tsp kosher salt, divided
1 tsp black pepper
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp ground cumin
2 tbsp olive oil
4 Roma tomatoes, quartered
1/2 white onion, chopped
1 serrano pepper, stemmed
2 cloves garlic, smashed
2 cups beef broth
1 bay leaf
2 large russet potatoes, cubed
1/2 cup fresh cilantro, chopped
Instructions
1.Season beef with 2 tsp salt, pepper, garlic powder, oregano, and cumin; let sit 15 mins.
2.Brown beef in olive oil over medium-high heat in batches; set aside.
3.Sauté tomatoes, onion, serrano, and garlic in the same pot for 7 mins.
4.Return beef to pot with broth, bay leaf, and remaining salt.
5.Simmer covered on low for 1.5 to 2 hours until beef is tender.
6.Add potatoes and simmer covered for 25 more minutes.
7.Garnish with fresh cilantro and serve.
Notes
Use beef chuck roast for the most tender results.
Adjust heat by removing seeds from the serrano pepper.
Serve with warm corn tortillas and Mexican rice.