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Tangy tomatillos lighten and brighten the classic beef stew
Milk Street Bowtie Mexican Beef and Tomatillo Stew (Entomatado de Res)

Mexican Beef and Tomatillo Stew (Entomatado de Res)

3½ hours 15 minutes active

Mexican Beef and Tomatillo Stew (Entomatado de Res)

Free

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 chuck. Yukon Gold potatoes lend the broth light body while giving the stew more substance. This recipe is about as simple as can be—the bulk of the 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 corn tortillas on the side.

2½ pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks
1 medium yellow onion, cut into 1-inch chunks
5 medium garlic cloves, smashed and peeled
2 jalapeño chilies, 1 stemmed, seeded and roughly chopped, 1 stemmed and sliced into thin rounds
3 bay leaves
1 teaspoon dried oregano
½ teaspoon ground cumin
Kosher salt and ground black pepper
1 pound Yukon Gold potatoes, cut into 1½-inch chunks
12 ounces tomatillos, husked, cored and roughly chopped
Pumpkin seeds, toasted, to serve
Roughly chopped fresh cilantro, to serve
Ingredients
  • pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks

  • 1

    medium yellow onion, cut into 1-inch chunks

  • 5

    medium garlic cloves, smashed and peeled

  • 2

    jalapeño chilies, 1 stemmed, seeded and roughly chopped, 1 stemmed and sliced into thin rounds

  • 3

    bay leaves

  • 1

    teaspoon dried oregano

  • ½

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 1

    pound Yukon Gold potatoes, cut into 1½-inch chunks

  • 12

    ounces tomatillos, husked, cored and roughly chopped

  • Pumpkin seeds, toasted, to serve

  • Roughly chopped fresh cilantro, to serve

In the store
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Mexican Beef and Tomatillo Stew (Entomatado de Res)

Get Ready to Cook

4

Servings

3½ hours

15 minutes active

Tip

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.

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

  • 1

    medium yellow onion, cut into 1-inch chunks

  • 5

    medium garlic cloves, smashed and peeled

  • 2

    jalapeño chilies, 1 stemmed, seeded and roughly chopped, 1 stemmed and sliced into thin rounds

  • 3

    bay leaves

  • 1

    teaspoon dried oregano

  • ½

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 1

    pound Yukon Gold potatoes, cut into 1½-inch chunks

  • 12

    ounces tomatillos, husked, cored and roughly chopped

  • Pumpkin seeds, toasted, to serve

  • Roughly chopped fresh cilantro, to serve

Step 1 of 3

Combine Ingredients For Stew

pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks
1
medium yellow onion, cut into 1-inch chunks
5
medium garlic cloves, smashed and peeled
1
jalapeño chili stemmed, seeded and roughly chopped
3
bay leaves
1
teaspoon dried oregano
teaspoons kosher salt
1
teaspoon ground black pepper

Heat the oven to 325°F with a rack in the lower-middle position. In a Dutch oven, toss together the beef, onion, garlic, the chopped jalapeño, bay, oregano, cumin, 1½ teaspoons salt and 1 teaspoon pepper. Cover, transfer to the oven and cook for 2 hours.

Step 2 of 3

Add Potatoes and Tomatillos

1
pound Yukon Gold potatoes, cut into 1½-inch chunks
12
ounces tomatillos, husked, cored and roughly chopped

Remove the pot from the oven and stir in the potatoes and tomatillos. Cover, return to the oven and cook until the potatoes are tender and a knife inserted into a piece of beef meets no resistance, another 1 to 1½ hours.

Step 3 of 3

Finish and Serve

Kosher salt and ground black pepper
Pumpkin seeds, toasted, to serve
Roughly chopped fresh cilantro, to serve
1
jalapeño chili stemmed and sliced into thin rounds

Remove and discard the bay, then taste and season with salt and pepper. Serve sprinkled with toasted pumpkin seeds, cilantro and sliced jalapeño.

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Mexican Beef and Tomatillo Stew (Entomatado de Res)

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For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.

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