Can I use a different cut of beef?

Chuck roast is ideal for its marbling and tenderness when braised. Brisket or beef shoulder work similarly, though cooking time may vary by thickness and fat content.

What's the difference between serrano and jalapeño in this recipe?

Serrano peppers are hotter and smaller; jalapeños are milder and meatier. Either works—use serranos if you prefer more heat, jalapeños for a gentler spice.

How do I know when the beef is done?

The meat should shred easily with a fork after 1.5 to 2 hours of simmering. It should be fork-tender, not falling apart into shreds.

Can I make this ahead?

Yes. Carne en su jugo tastes better the next day as flavors deepen. Refrigerate up to 3 days, or freeze up to 2 months. Reheat gently on the stovetop.

What should I serve it with?

Traditionally served in bowls with warm tortillas, white rice, or crispy tostadas for scooping up the broth and tender meat.

Carne en su Jugo (Mexican Beef Stew)

Name: Carne en su Jugo (Mexican Beef Stew)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 jalapeño peppers (or serrano peppers); 1 lb tomatillos; 1/4 white onion; 2 cloves garlic; 1/2 cup fresh cilantro; 4 cups beef broth, divided; 2 bundles cambray onions (spring onions with bulbs); 10 oz bacon; 2 lbs chuck roast; black pepper, to taste; 1-2 tbsp chicken bouillon powder; cooked pinto beans, for serving; diced white onion, for garnish; chopped cilantro, for garnish

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Carne en su Jugo (Mexican Beef Stew) | CookOS

Ingredients

4 jalapeño peppers (or serrano peppers)
1 lb tomatillos
1/4 white onion
2 cloves garlic
1/2 cup fresh cilantro
4 cups beef broth, divided
2 bundles cambray onions (spring onions with bulbs)
10 oz bacon
2 lbs chuck roast
black pepper, to taste
1-2 tbsp chicken bouillon powder
cooked pinto beans, for servingoptional
diced white onion, for garnishoptional
chopped cilantro, for garnishoptional

14 Ingredients

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Instructions

1
In a saucepan, boil the jalapeños and tomatillos in water for 5-7 minutes, or until the tomatillos turn a pale green color.
2
Drain the water and transfer the boiled peppers and tomatillos to a blender.
3
Add the quarter onion, garlic cloves, fresh cilantro, and 1 cup of beef broth to the blender.
4
Blend until smooth and set the sauce aside.
5
Prepare the cambray onions by trimming the root tip and peeling off the first outer layer of the bulb.
6
Season the chuck roast strips generously with black pepper.
7
In a large stockpot or Dutch oven over medium-high heat, cook the bacon pieces until crispy.
8
Remove the crispy bacon from the pot and set aside, leaving the rendered bacon grease in the pot.
9
In the same pot, sauté the cambray onions in the bacon grease for about 2 minutes until fragrant and lightly charred. Remove and set aside with the bacon.
10
If there is excess grease, remove some, then add the seasoned beef to the pot. Stir and reduce heat to medium.
11
Cover the pot and cook for about 30 minutes, stirring every 10 minutes, until the meat is browned and has released its juices.
12
Pour the blended tomatillo sauce over the meat. Swirl the remaining 3 cups of beef broth in the blender to collect any leftover sauce, then add it to the pot.
13
Stir in the chicken bouillon powder (or beef bouillon/salt to taste).
14
Reduce the heat to low, cover, and let it simmer for 30-45 minutes.
15
Add the cooked bacon and sautéed onions back into the stew. Stir to combine.
16
Cover and simmer for a final 10 minutes to allow the flavors to meld.
17
Serve hot, optionally garnished with cooked pinto beans, fresh diced onion, chopped cilantro, and extra crispy bacon.