HilachasShredded Beef and Potato Stew
Tender shredded beef is simmered in a smooth roasted tomato and tomatillo sauce with potatoes and carrot. The stew is hearty and homey, with a savory sauce that soaks beautifully into rice or tortillas.
Prep
30m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 1kgEye of Round Beef Roast
- 25mlVegetable Oil
- 500gPotato (cut into chunks)
- 200gCarrot (cut into strips)
- 1.2lBeef Stock
- 2pcsBay Leaf
- 12gSalt
- 3gBlack Pepper
Sauce
- 400gTomato
- 200gTomatillo
- 140gOnion (roughly chopped)
- 12gGarlic (peeled)
- 16gDried Pasilla Chili (stemmed and seeded)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Roast the tomato, tomatillo, onion, and garlic in a hot oven at 200°C (392°F) until softened and lightly charred.
- 02
Toast the dried pasilla chili briefly in a dry pan over medium heat until aromatic.
- 03
Blend the roasted vegetables and toasted chile until smooth.
- 04
Heat the vegetable oil in a heavy pot over medium-high heat and brown the eye of round beef roast well on all sides.
- 05
Add the beef stock, bay leaves, salt, and black pepper. Cover and simmer gently until the beef is very tender.
- 06
Lift out the beef, shred it while still warm, and return it to the pot.
- 07
Stir in the sauce, then add the potato and carrot.
- 08
Simmer until the vegetables are tender and the sauce has thickened around the shredded beef. Remove the bay leaves before serving.
Ratings & Reviews
Log in to rate and review this recipe.