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Mexican Beef and Tomatillo Stew (Fast & Slow)

Mexican Beef and Tomatillo Stew (Fast & Slow)

By Julia RackowApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    2 hours
  • Active time plus cooling
    40 minutes active
  • Rating

This dish, called entomatado de res, pairs tangy, fruity tomatillos with beef to make a simple one-pot version of a Mexican classic. We add the tomatillos at the end to keep their flavors bright and fresh. Yukon Gold potatoes simmered with the beef make the stew more substantial; the potatoes become infused with the flavors of the braise while lending the broth light body. If you like, serve the stew with pickled or fresh jalapeños or toasted pumpkin seeds for a little crunch. Warmed tortillas are a great accompaniment, too.

Tip

Don't leave any browned bits stuck to the pot before pressure-cooking. After adding the water, thoroughly scrape the bottom of the pot to loosen any clinging food before adding the beef and potatoes. This will prevent a “burn” error message from occurring after pressure-cooking starts.

Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 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

  • Kosher salt and ground black pepper

  • 1

    teaspoon dried oregano

  • ½

    teaspoon ground cumin

  • 2½

    pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks

  • 1

    pound Yukon Gold potatoes, cut into 1½-inch chunks

  • 8

    small tomatillos (about 12 ounces), husked, cored and quartered

  • Fresh cilantro, to serve

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering, then stir in the onion, garlic, jalapeño, bay and 1 teaspoon salt.

Cook, stirring often, until the onion is soft and golden brown around the edges, 5 to 7 minutes. Add 1 teaspoon pepper, the oregano and the cumin, then cook, stirring, until fragrant, about 30 seconds.

Stir in 2 tablespoons water, scraping up any browned bits. Add the beef and potatoes; stir to combine, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure-cooking is complete, allow the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting.

Press Cancel, then carefully open the pot. Using a slotted spoon, transfer the meat and potatoes to a medium bowl and set aside.

Step 3

Add the tomatillos to the pot and select Normal/Medium Sauté. Bring the mixture to a boil and cook, stirring occasionally and crushing the tomatillos, until the cooking liquid has thickened and the tomatillos are fully softened, about 15 minutes.

Stir in ½ teaspoon salt, then return the meat and potatoes to the pot. Return to a simmer and cook, stirring just once or twice, until heated through, 1 to 2 minutes.

Press Cancel to turn off the pot. Taste and season with salt and pepper, then serve topped with cilantro.

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