Durango Beef Stew

Name: Durango Beef Stew
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Cuisine: Mexicana
Ingredients: 600 g beef flank or brisket (cut into medium cubes); 3 pieces medium potatoes (cut into large chunks); 4 pieces ripe tomatoes (for the broth base); 1 piece poblano pepper (roasted and cut into strips); 0.5 piece white onion (finely chopped); 2 cloves garlic (minced); 1 liter water or beef broth (to cook everything); 1 pinch ground cumin (the secret northern touch); 1 to taste salt and black pepper

A comforting and hearty Mexican stew from the north, packed with tender beef, melt-in-your-mouth potatoes, and a rich, savory broth.

70 min Easy Mexicana 4 servings

The story behind

Let me tell you, this dish is an absolute classic from Durango. The very first time I tried it was on a chilly afternoon at an aunt's house up north, and I fell in love instantly. She told me that this recipe actually started back in the day with mule drivers who needed to whip up something quick yet filling using dried or fresh meat available. It is truly the kind of food that hugs your soul. I absolutely love having this for lunch when you need to recharge your batteries halfway through the day. If you pair it with warm, fresh flour tortillas straight off the griddle and a big glass of cold barley water to contrast the heat of the soup, you will see it tastes like pure heaven. It is a humble, down-to-earth meal that is just perfect for sitting around the table and having a good laugh with friends.

Ingredients

600 g beef flank or brisket (cut into medium cubes)
3 pieces medium potatoes (cut into large chunks)
4 pieces ripe tomatoes (for the broth base)
1 piece poblano pepper (roasted and cut into strips)
0.5 piece white onion (finely chopped)
2 cloves garlic (minced)
1 liter water or beef broth (to cook everything)
1 pinch ground cumin (the secret northern touch)
1 to taste salt and black pepper

Instructions

1

Simmer the beef chunks in a pot with water, a piece of onion, and salt until it gets nice and tender.
2

While the meat cooks, blend the fresh tomatoes with one garlic clove and a splash of water to create the smooth tomato base.
3

In a separate large pot, heat a splash of oil and sauté the chopped onion and remaining garlic until soft and translucent.
4

Add the cooked beef to the pot, letting it brown slightly to lock in those delicious juices.
5

Pour the blended tomato sauce through a strainer right into the pot with the meat, letting it simmer for five minutes to develop the flavor.
6

Toss in the potato chunks, roasted poblano strips, and ground cumin, then cover and simmer on low heat until the potatoes are completely tender.
7

Give it a taste, add more salt if needed, and serve it piping hot in deep bowls.

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Durango Beef Stew

The story behind

Instructions

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