Carne Guisada Con Papa. Stewed Beef and Potato
Stewed beef with potatoes is one of those staple home-style meals prepared in every Mexican home.
Servings 6 Servings
Ingredients
- 2 pounds chuck roast(diezmillo), sirloin or top round sliced thin
- 1 tsp Salt, plus more, to taste
- 1 tsp Pepper, plus more, to taste
- 1 tsp Garlic powder
- 1 tsp Cumin
- 1 tsp Oregano
- 3 tablespoons Avocado or Olive oil
- 5 roma tomatoes, 495 grams quartered
- 1 medium white onion, 242 grams peeled and sliced in half (dice half of the onion and reserve it for later in the recipe)
- 3 cloves garlic, 12 grams mashed
- 2 serrano peppers, 44 grams one roughly chopped, one left whole
- 1/3 cup cilantro washed, roughly chopped
- 3 cups of water or chicken broth
- 1/2 cup tomato sauce or 3 tbsps tomato paste optional
- 1 large poblano, green or red bell pepper, 136 grams finely diced
- 3 med russet potatoes, 470 grams , peeled and diced
Instructions
- Season the sliced beef with one teaspoon each of salt, pepper, garlic powder, cumin and oregano. Stir well to combine. Set aside. Preheat 3 tablespoons of oil in a large pot at medium heat for 3-4 minutes. When ready, brown the beef in the preheated oil, stirring as needed for 10 minutes.
- In the blender, combine the tomatoes, 1/2 of the onion, garlic, 1 serrano, cilantro, tomato sauce(if using) and 3 cups of water (or broth). Season with salt and pepper to taste and blend on high until smooth.
- To the beef, add the remaining diced onion and poblano pepper. Saute for 5 minutes. Add the reserved whole serrano pepper. Add in the sauce from blender. Bring to a boil, reduce heat and continue cooking(mostly covered) for a good 15-20 minutes or until sauce reduces and becomes darker. Fold in the potatoes, cover and continue cooking until potatoes are cooked through, about another 15-20 minutes. You can adjust the spices to your liking as the beef cooks down.
- Serve with a side of rice, beans and warm tortillas. The beef can be substituted with pork steaks or boneless chicken thighs, sliced. Add in your favorite vegetables like zucchini, chayote, carrots...
Notes
Tips~ Add flavor without spice by dding the whole serrano peppers to your guisados instead of blending it. Adding a whole, fresh serrano to rice and guisados has been a little tradition of mine. Most often, my mom would only add it to her Mexican rice.
Pressure Cooker: Sear the beef, add aromatics(onions and peppers) and saute. Add blended tomato sauce and spices. Cook under pressure for 30 minutes. Release steam and open. Add potatoes and cook for 15 minutes or until potatoes are fork tender. If needed add a little more broth.
Do you want to add more flavor to your beef and potatoes? Try frying the potatoes ahead of time and then add them to your carne guisada! Adds flavor and keeps the potatoes from falling apart easily when stewed.