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Mexican Beef and Tomatillo Stew (Entomatado de Res)

4 Servings

3½ hours 15 minutes active

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This classic Mexican dish, based on a recipe in “Tu Casa Mi Casa” by chef Enrique Olvera, uses tart and tangy tomatillos to balance the richness of beef. Yukon Gold potatoes lend the broth light body while giving the stew more substance. This recipe is about as simple as can be—most ingredients go into the pot without browning and cook in the oven for a couple of hours, then the tomatillos and potatoes are added, and the stew finishes in the oven for another hour or so. Serve with warmed tortillas on the side.




Don't prep the potatoes until you're ready to add them to the pot or the cut surfaces will discolor. If you must prep them in advance, keep them submerged in water, then drain them well before use.

3½ hours

15 minutes active


  • pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks

  • 1

    medium yellow onion, cut into 1-inch chunks


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Arthur S.

Is any additional liquid added to this recipe? water, broth?

Janelle C.

Hi Authur,

No additional liquid is needed for this recipe.

The Milk Street Team

Gabriel D.

I really want to love this recipe, but in retaining all the meat fat without adding an acid, it really missed the mark. In the end, the flavors were quite flat, and just not worth the calories (the universal metric!). Next time, I will try a variation: pre-searing the meat, pouring off some fat, and then adding home-made salsa verde before covering it and putting it in the oven. Or, better yet, make a homemade salsa verde right in the dutch oven before returning the meat to the pot. Making homemade salsa verde is a LOT easier to make than it sounds. This recipe is basically that, but it seems like it tried to cut corners and, in doing so, missed the mark. ...especially in the decision not to add an acid.

Joan B.

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