This hearty and comforting carne picada combines juicy beef chuck roast with an assortment of tender cooked veggies and the perfect balance of spices. It's my family's favorite Mexican-inspired stew. Watch the video below to see how I make them in my kitchen!
Heat olive oil in a Dutch oven pot and sear beef over medium-high heat until it changes color.
Add onion, garlic, red pepper, and the sliced Serrano peppers and cook, stirring for 10 minutes.
Pour in the tomatoes and let the mixture simmer.
Add the spices, cover the pot and cook with occasional stirring for 60-90 minutes. If it thickens too much, add some water.
Once the meat has become tender and the sauce has thickened, serve the beef over rice.
Video
Notes
TO STORE: Once the stew cools, transfer leftovers to an airtight container and refrigerate for up to one week. TO REHEAT: Transfer leftovers to the Dutch oven or saucepot and heat on medium heat until warm, stirring frequently. The microwave will also work. Simply heat in 30-second intervals until warm, stopping to stir between each. TO FREEZE: Place cooled leftovers in an airtight container and freeze for up to 3 months.