Description
A hearty Meat with Potatoes dish that combines tender beef and creamy potatoes in a savory sauce, perfect for family gatherings.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil or other vegetable oil
- 1 large yellow onion, chopped
- 1 jalapeno pepper, chopped
- 1 serrano pepper, chopped (optional)
- 4–5 cloves garlic, chopped
- 4 large Roma tomatoes, chopped (or 2 15-ounce cans diced tomatoes)
- 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
- Heat the oil in a large pot or Dutch oven over medium heat. Season the beef with salt and pepper and sear the beef on all sides until browned, about 5 minutes.
- Add the onion, jalapeno, serrano (if using), garlic, chopped tomatoes, 1.5 cups of beef broth, Mexican oregano, cumin, and a sprinkle of salt and pepper into a blender. Blend until smooth to create the sauce.
- Pour in the remaining 0.5 cup of beef broth and scrape up the browned bits at the bottom of the pot.
- Pour the blended tomato sauce over the beef and bring to a boil. Reduce heat to low and let simmer gently.
- Add the bay leaf and diced potatoes, stir, cover, and let simmer for 45-60 minutes until both beef and potatoes are tender.
- Remove the bay leaf, fold in the cilantro and lime juice, and adjust seasoning if needed.
- Serve hot over rice or with warm tortillas.
Notes
Make-ahead for deep flavors. Can be pressure cooked or oven-braised for quicker results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg