Meat with Potatoes

This main course will ignite your taste buds while warming your senses with a balanced blend of spices and heat, featuring tender potato chunks, succulent meat, and the fiery kick of fragrant chiles.

INGREDIENTS

• 4 medium russet potatoes, peeled and diced

• 400 grams beef stew meat

• 2 medium onions, chopped

• 4 cloves garlic, minced

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 serrano chile, diced

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 400 grams canned chopped tomatoes

• 2 cups beef broth or water

• salt and pepper to taste

• fresh parsley for garnish

How to Cook

1. In a large, heavy-bottomed saucepan, begin the process by browning the beef stew meat over medium heat. Ensure that the meat is cut into uniform, bite-sized pieces to promote even cooking. As the beef cooks, allow it to sear properly, developing a rich, brown crust that enhances the overall flavor of the stew. This initial step is crucial, as it not only locks in the juices of the meat but also creates a depth of flavor that will permeate the entire dish.

2. Once the beef is browned to perfection, it’s time to introduce a medley of aromatic vegetables. Add the chopped onions, minced garlic, diced bell peppers, and finely sliced serrano chile to the pot. Alongside these, sprinkle in the dried oregano, cumin, and paprika, along with a generous pinch of salt and freshly cracked black pepper. Stir the mixture well, allowing the vegetables to sauté and release their flavors into the beef. Continue to cook for about 5 minutes, or until the onions become translucent and the other vegetables soften, creating a fragrant base for your stew.

3. Next, stir in the canned tomatoes, which can be diced or crushed, depending on your texture preference, along with the rich beef broth. This combination of liquids will help deglaze the pan, lifting any flavorful bits stuck to the bottom. Bring the mixture to a vigorous boil, allowing the flavors to meld. Once boiling, reduce the heat to a gentle simmer, covering the pot partially with a lid. Let it simmer for approximately 30 minutes, stirring occasionally to prevent sticking, and allowing the beef to become tender and the flavors to deepen.

4. After the initial simmering period, it’s time to incorporate the potatoes into the stew. Cut the potatoes into evenly sized chunks, ensuring they will cook uniformly. Add them to the pot and stir well to combine with the other ingredients. Continue to cook the stew for an additional 15 minutes, or until the potatoes are fork-tender and have absorbed some of the flavorful broth. This step not only adds heartiness to the dish but also balances the protein with a wholesome carbohydrate.

5. As the stew nears completion, it’s essential to give it a final taste. Adjust the seasoning with more salt, pepper, or spices as necessary to suit your palate. Once satisfied, garnish the stew with a generous sprinkle of freshly chopped parsley, which will add a pop of color and freshness to the dish. This final touch not only enhances the presentation but also contributes a subtle herbal note that complements the rich flavors of the stew.

6. Finally, serve the hearty meat stew alongside the tender potatoes, ensuring each bowl is filled with the delicious mixture of beef, vegetables, and broth. Enjoy your comforting meal, savoring the warmth and richness that comes from each spoonful. This dish is perfect for sharing with family and friends, providing a nourishing experience that is sure to please everyone at the table!

Meat with potatoes

PROTIPS

Serve with your favorite sides, such as rice, pasta, or bread.

If you like it spicier, add an extra serrano chile or two. If you don't like it spicy, remove the seeds from the serrano chile before dicing.