Carne Gisada Con Papas Meat Potatoes
Immerse yourself in the comforting flavors of **Carne Gisada con Papas**, a traditional Mexican-style beef and potato stew that’s packed with hearty ingredients and bold seasonings. Tender chunks of beef are browned to perfection, then simmered with onions, garlic, tomatoes, and a fragrant blend of cumin, paprika, and oregano to create a rich, savory sauce. Russet potatoes soak up the flavorful broth, making each bite a satisfying combination of meat and hearty starch. This one-pot wonder is perfect for weeknight dinners or family gatherings, and it's even more delightful when served with warm tortillas or atop a bed of fluffy rice. Garnished with fresh cilantro, this authentic dish is a soul-warming meal that brings a taste of tradition to your table. Ready in just under two hours, it’s a slow-simmered masterpiece that’s worth every minute.
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Recipe Information
Ingredients
- 2 lbs Beef stew meat (cut into 1-inch chunks)
- 1 large Yellow onion (diced)
- 3 units Garlic cloves (minced)
- 4 medium Roma tomatoes (diced)
- 3 medium Russet potatoes (peeled and cut into 1-inch cubes)
- 2 cups Beef broth
- 1 cup Tomato sauce
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cup Fresh cilantro (chopped, optional for garnish)
- 1 cup Water (as needed)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the beef stew meat to the pot and cook until browned on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot.
Remove the browned beef from the pot and set aside on a plate.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced tomatoes to the pot and cook until they break down into a saucy consistency, about 5-7 minutes.
Return the browned beef to the pot, along with any accumulated juices from the plate.
Stir in the beef broth, tomato sauce, cumin, paprika, oregano, salt, and black pepper. Mix well and bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally.
After 45 minutes of simmering, add the cubed potatoes to the pot. If the liquid level is low, add up to 1 cup of water to ensure the potatoes are mostly submerged.
Continue to simmer, covered, for another 30-40 minutes, or until the beef is tender and the potatoes are cooked through.
Taste the stew and adjust the seasoning, adding more salt or pepper if necessary.
Garnish with fresh chopped cilantro, if desired, and serve hot with warm tortillas or over rice.
Nutrition Facts
Calories |
3302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6252 mg | 272% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 33.8 g | ||
| Protein | 201.6 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 7188 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
