Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil (or other vegetable oil or lard)
- 1 large yellow onion, chopped
- 1 jalapeno pepper, chopped
- 1 serrano pepper, chopped (optional, for spicier flavor)
- 4–5 cloves garlic, chopped
- 4 large Roma tomatoes, chopped (or 2 15-ounce cans diced tomatoes)
- 2 cups beef broth, divided (1.5 cups for sauce, 0.5 cups for deglazing)
- 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
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Season beef with salt and pepper, then sear on all sides until browned, about 5 minutes.
- Add onion, jalapeno, serrano (if using), garlic, tomatoes, 1.5 cups beef broth, Mexican oregano, cumin, salt, and pepper to a blender and blend until smooth. Pour sauce into pot with beef.
- Deglaze pan with remaining 0.5 cup beef broth, scraping up browned bits.
- Bring mixture to a boil, then reduce heat to low.
- Add bay leaf and diced potatoes. Cover and simmer 45–60 minutes until beef and potatoes are tender.
- Remove bay leaf, stir in cilantro and lime juice. Adjust seasoning as needed.
- Serve hot with rice or tortillas.
Notes
- Include serrano pepper for spicier stew.
- Pairs well with white rice or corn tortillas.
- Substitute chuck roast with brisket or short rib if desired.
- Flavors improve the next day.
- Add carrots or bell peppers for extra vegetables and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Cuban, Latin American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 425
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 95 mg