Meat with Potatoes
A rich and hearty dish featuring beef chuck roast and tender potatoes, seasoned with spices for a comforting meal.
Ingredients
Main Ingredients
- 2 lbs Beef chuck roast, cut into 1-inch cubes Ideal for slow cooking; can substitute with stewing beef.
- 2 tbsp Olive oil or other fat Olive oil for a lighter touch; lard enhances richness.
- 1 large yellow onion, chopped Adds sweetness to the dish.
- 1 serrano pepper, chopped optional Adds extra heat; optional.
- 4-5 cloves garlic, chopped Enhances flavor significantly.
- 4 large Roma tomatoes, chopped Can substitute with 2 cans diced tomatoes.
- 2 cups beef broth, divided Use homemade for a richer flavor.
- 1 tsp Mexican oregano Adds a unique flavor twist.
- 1 tsp freshly ground cumin Foundational spice in this dish.
- 2 lbs potatoes, peeled and diced Starchy potatoes like Russets work best.
- 1/2 cup fresh cilantro, chopped Stir in for freshness at the end.
- 1 lime juiced Add for brightness.
Instructions
Preparation
- Heat the oil in a large pot or Dutch oven over medium heat.
- Season the cubed beef with salt and pepper. Sear on all sides until browned, about 5 minutes.
- Blend onion, jalapeño, serrano (if using), garlic, tomatoes, 1.5 cups broth, Mexican oregano, cumin, and seasonings until smooth.
- Pour in the remaining 0.5 cup broth, scraping up any browned bits from the bottom of the pot.
Cooking
- Stir in the blended sauce and bring to a boil. Reduce heat to low.
- Add bay leaf and diced potatoes. Cover and simmer for 45-60 minutes or until tender.
- Remove bay leaf, stir in cilantro and lime juice, and taste for seasoning.
- Serve hot, ideally over rice or with tortillas.
Notes
Pairs well with rice or tortillas, and can be served with sautéed greens or a salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to a month.