Mexican Meat and Potato Stew

Name: Mexican Meat and Potato Stew (Carne con Papas)
Cuisine: Mexican
Ingredients: 1 tablespoon olive or other vegetable oil; 1 tablespoon olive or other vegetable oil; 1 pound (455 g) lean round steak, excess fat trimmed, cut into 2-inch (5 cm) pieces; 3 medium white potatoes, peeled if desired, cut into 1-inch (2.5 cm) cubes; ½ cup (120 ml) Mexican Spice Blend (Especias Mexicanas); ¼ cup (60 ml) no-salt-added tomato sauce; 3 garlic cloves, minced; 1 teaspoon salt

Carne con Papas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

I love one-pot (or nearly one-pot) meals. Add a salad or some Guacamole con Comino Tostado for a complete meal.

Ingredients

1 tablespoon olive or other vegetable oil
1 pound (455 g) lean

Americas
Mexico
Gluten-free

Method

Heat the oil in a Dutch oven or large pot over medium heat. Brown the steak until all of the juices have evaporated and the meat no longer looks pink, 8 to 10 minutes. Add the potatoes, spice blend, tomato sauce, garlic, salt, and 2½ cups (720 ml) water.
Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 30 minutes.