A simple recipe for spicy and savory meat stew that can be made with potatoes (con papas) or without for a low-carb version. You’ll love this flavorful, satisfying, and versatile Latin-inspired beef dish for a hearty stew enjoyed
Ingredients
2 tablespoons olive oil
3 pounds beef stew meat
1 sweet onion peeled and chopped
2-3 jalapenos seeded and chopped
1-2 serrano peppers seeded and chopped
4-5 cloves garlic minced
1/3 cup chopped cilantro
1 tablespoon ground cumin
1 tablespoon chili powder preferably ancho
1 tablespoon adobo seasoning
2 teaspoon smoked paprika
2 teaspoons beef bouillon or beef base
14.5 ounce can fire-roasted diced tomatoes
3 cups diced potatoes
½ lime juiced
Possible Garnishes: pico de gallo avocado, cilantro, lime wedges
Instructions
Set a large 6-8 quart pot over medium-high heat. Add the oil. Once hot, add the beef stew meat into the pot along with the adobo seasoning. Stir to coat and brown the meat on all side, 5-7 minutes.
Next add in the chopped onion, peppers, garlic, cilantro, cumin, chili powder, paprika and beef bouillon. Stir and sauté the veggies with the beef another 5 minutes to soften.
Stir in the tomatoes, beer, and 2 cups water. Turn the heat down to medium. Cover and simmer the stew for 1 ½ to 2 ½ hours, or until the beef is very tender. Stir occasionally.
When the beef is getting close to fork-tender, peel and chop the potatoes into ½ inch cubes.
Once the beef is soft and shreddable, stir in the potatoes. Cover and simmer another 15-20 minutes until the potatoes are soft and the stew base has thickened.
Stir in the lime juice. Taste, then add more adobo seasoning if needed. Serve as a stew, as taco filling, or over rice.
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