Description
A comforting stew of tender beef and hearty potatoes, flavored with vibrant tomatoes, spices, and fresh cilantro for a warm, inviting meal.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil or vegetable oil
- 1 large yellow onion, chopped
- 1 jalapeño pepper, chopped
- 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 your large pot or Dutch oven over medium heat. Season the cubed beef with salt and pepper, then sear it on all sides until nicely browned—about 5 minutes.
- Blend the sauce: In a blender, combine the chopped onion, jalapeño, garlic, tomatoes, 1.5 cups of beef broth, Mexican oregano, cumin, and a pinch of salt and pepper. Blitz until smooth.
- Deglaze the pan: Pour in the remaining 0.5 cup of beef broth and scrape up any browned bits.
- Combine and simmer: Pour the blended sauce over the beef, stir to combine, and bring to a gentle boil. Reduce heat to low and simmer for 45-60 minutes.
- Add potatoes and season: Stir in the diced potatoes and bay leaf. Cover and simmer until the potatoes are soft—about another 30 minutes.
- Finish with freshness: Remove the bay leaf, then stir in chopped cilantro and lime juice before serving.
- Serve and enjoy: Dish out into bowls, and consider serving with rice or warm tortillas.
Notes
For deeper flavor, prepare the stew a day in advance. Avoid skipping the sear to develop rich flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg