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Mexican Beef and Tomatillo Stew (Fast & Slow)
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.
4
Servings
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.
2 hours
40 minutes active
Ingredients
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1
tablespoon grapeseed or other neutral oil
-
1
medium yellow onion, cut into 1-inch chunks
Directions
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01On 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.
Reviews
October 11, 2022
Bright flavor from tomatillos
This recipe was easy and delicious. It is a wonderful change from regular stew recipes. I did round up on the tomatillos, and they added such a bright flavor as they melted into the stew. The meat was incredibly tender. I did use the slower method of cooking at 325 degrees in the oven for the total 3 1/2 hours. It's all hands off except to add the potatoes and tomatillos at the 2 hr mark. My house smelled wonderful!
March 29, 2024
Delicious
Turned out great! I used frozen tomatillos and drained them before cutting them up - delicious with pepitas and finely shredded cabbage!
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We really enjoyed this recipe. Loved the brightness of the tomatillos added towards the end.