This carne en su jugo is a comforting and flavorful Mexican stew that I love making when I want something warm, hearty, and deeply satisfying. I cook tender pieces of beef slowly in a tangy tomatillo-based sauce, letting the meat simmer in its own juices until everything comes together into a rich and cozy dish that never disappoints.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple, nourishing, and full of authentic flavor. I only use one pot, which makes cooking and cleaning easy. The tomatillo sauce adds a bright, slightly tart contrast to the beef, while the beans make the stew filling and comforting. I also like how flexible it is, since I can easily adjust the spice level or toppings to match my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 tablespoons olive oil
2 ½ pounds beef strip steak, top sirloin, or top round steak, cut into bite-sized pieces
3 teaspoons kosher salt, divided
6 tomatillos, husked and rinsed
3 serrano peppers, stemmed and seeded
1 cup chopped fresh cilantro, divided
3 cloves garlic
½ teaspoon ground cumin
½ teaspoon ground black pepper
3 cups water
2 cans (15 ounces each) pinto beans, drained and rinsed
I begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, I add the beef, season it with 1 teaspoon of kosher salt, and brown it on all sides. I work in batches if needed to make sure the meat sears properly.
While the beef is browning, I prepare the tomatillo sauce. I add the tomatillos, serrano peppers, half of the chopped cilantro, garlic, cumin, black pepper, water, and the remaining 2 teaspoons of salt to a blender. I blend everything until the sauce is completely smooth.
After the beef is browned, I pour the tomatillo sauce into the pot and stir to combine. I bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer until the beef becomes tender.
Once the meat is soft, I stir in the pinto beans and let them cook for a couple more minutes until heated through. I serve the stew hot and finish it with my favorite toppings like onion, cilantro, radishes, and a squeeze of lime.
Servings And Timing
I usually get about 6 servings from this recipe.
Preparation takes around 15 minutes, and cooking time is about 45 minutes, making the total time roughly 1 hour.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the refrigerator for up to 5 days. To reheat, I warm the stew in a pot over medium heat, stirring occasionally, or heat individual portions in the microwave until hot.
FAQs
What does carne en su jugo mean?
Carne en su jugo means “meat in its juices,” referring to how the beef cooks and simmers in its own flavorful broth.
Can I make this stew mild?
I make it less spicy by removing all the seeds from the serrano peppers or using fewer peppers.
Can I use a different cut of beef?
I like using top sirloin or top round, but skirt steak or chuck steak also works well with longer simmering.
Can I prepare this recipe ahead of time?
I often make it a day in advance because the flavors deepen and improve after resting.
Can I freeze this dish?
I can freeze it in airtight containers for up to 3 months, then thaw it overnight in the refrigerator before reheating.
Conclusion
This carne en su jugo is a recipe I truly enjoy because it delivers bold flavor with simple ingredients and an easy process. I love how comforting it feels and how well it works for both family meals and leftovers. Every time I make it, it reminds me why classic stews never go out of style.
Carne en su jugo is a traditional Mexican beef stew where tender steak simmers in a flavorful tomatillo and cilantro broth, then finished with pinto beans and fresh toppings. It’s hearty, tangy, and comforting—perfect for a satisfying family meal.
Total Time:1 hour
Yield:6 servings
Ingredients
3 tablespoons olive oil
2 ½ pounds beef strip steak, top sirloin, or top round steak, cut into bite-sized pieces
3 teaspoons kosher salt, divided
6 tomatillos, husked and rinsed
3 serrano peppers, stemmed and seeded
1 cup chopped fresh cilantro, divided
3 cloves garlic
½ teaspoon ground cumin
½ teaspoon ground black pepper
3 cups water
2 cans (15 ounces each) pinto beans, drained and rinsed
Heat olive oil in a large pot or Dutch oven over medium heat.
Add beef in batches if necessary, season with 1 teaspoon salt, and brown on all sides.
Meanwhile, in a blender, combine tomatillos, serrano peppers, ½ cup chopped cilantro, garlic, cumin, black pepper, water, and 2 teaspoons salt. Blend until smooth.
Pour the tomatillo sauce into the pot with the browned beef and stir well.
Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until beef is tender.
Stir in the drained pinto beans and simmer for another 5 minutes until heated through.
Serve hot with optional toppings like onion, cilantro, radishes, and lime wedges.
Notes
Use fewer serrano peppers or remove seeds for a milder flavor.
Stew can be made ahead—the flavor improves the next day.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Any tender or well-marbled cut of beef will work with adjusted simmer time.
Pair with warm tortillas or rice for a complete meal.
