Beef Stew with Potatoes

Carbonell
Learn how to make beef stew with this simple step-by-step guide and a video to follow. Try this exquisite beef stew with potatoes, carrots, and Carbonell olives. With this beef stew recipe, the meat will be so tender that you won't need a knife to cut it. Beef stew with potatoes is a typical Mexican dish, high in protein and very nutritious that you can't miss.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon Carbonell® extra virgin olive oil
  • 1/4 onions
  • 6 tomatoes
  • 4 tomatillos
  • 3 pieces allspice berry
  • salt
  • 3 tablespoons Carbonell® extra virgin olive oil
  • 3/4 kilos soft beef, in pieces
  • 2 tablespoons garlic, finely chopped
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 4 guajillo chiles, ground and hydrated
  • 2 leaves bay
  • salt
  • 1 cup carrot, peeled and sliced
  • 1 cup potato, peeled and in pieces
  • 1/2 cups pitted olives Carbonell®, cut in halves
  • tortillas, for accompaniment
  • rice, for accompaniment
Preparation
2h 15 mins
2h
Low
  • In a skillet, add the Carbonell® Extra Virgin Olive Oil and cook the onion, tomatoes, green tomato, allspice, and salt for 10 minutes. Blend with water and set aside.
  • In a pot over high heat, heat the Carbonell® Extra Virgin Olive Oil and sear the meat, add the garlic, thyme, and oregano. Lower the heat, cover, and cook for 30 minutes.
  • Pour the ground guajillo chili and add the bay leaf, the sauce we previously blended, and the salt; cook for 40 minutes.
  • Add the carrot, the potatoes, and cook for 30 more minutes, add the Carbonell® Pitted Green Olives, adjust the seasoning, and serve. Enjoy with tortillas and rice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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