Mexican Beef & Potato Stew with Corn & Scallions

By á-7737

Calories 590kcal, Fat 28.0g, Proteins 30.0g, Carbs 58.0g

Ingredients

• 2 russet potatoes
• garlic use 3 large cloves
• 3 oz scallions
• 1/4 cup tomato paste
• 1 ½ tsp Tam-pico de gallo
• 1 lb grass-fed ground beef
• 10 oz corn
• kosher salt
• ground pepper
• olive oil

Preparation

Step 1

1. Prep ingredients
Scrub potatoes and cut into ½-inch cubes (no need to peel). Peel and finely chop 3 large garlic cloves. Trim ends from scallions and thinly slice on an angle.

2. Brown potatoes
Heat ¼ cup oil in a large pot or Dutch oven over high. Add potatoes and cook, stirring occasionally, until lightly browned, 8–10 minutes.

3. Cook aromatics
Reduce heat to medium-high, and stir in ¼ cup of the tomato paste, garlic, 1½ teaspoons of the Tam-pico de gallo (or more depending on heat preference), and half of the scallions and cook until fragrant, 1–2 minutes.

4. Cook beef
Add beef to pot, season with 1 teaspoon salt, and cook, breaking up into large pieces, until browned, about 5 minutes. Stir in 3 cups water and bring to a boil over high heat, scraping up any browned bits. Cover, reduce heat to medium, and cook until potatoes are tender, 12–15 minutes.

5. Finish & serve
Uncover stew and smash ⅓ of the potatoes against the side of the pot. Stir in corn and cook until stew is thickened, about 5 minutes; season to taste with salt and pepper. Garnish with remaining scallions and serve. Enjoy!

6. Take it to the next level
Add pickled jalapeños and a dollop of sour cream or guacamole to guarantee an extra bit of taste bud bliss