I enjoy making Bistec Ranchero con Papas because it is a comforting, home-style dish that fills the kitchen with rich aromas as it cooks. I slowly simmer tender beef in a rustic tomato-based ranchero sauce with potatoes until everything becomes soft, flavorful, and satisfying. This is the kind of meal I like to serve when I want something hearty and traditional.
Why You’ll Love This Recipe
I like this recipe because it is simple to prepare yet full of deep, savory flavors. I appreciate that it uses basic ingredients I usually already have on hand. I also enjoy how the potatoes absorb the sauce while the beef becomes tender, creating a balanced and filling meal that works well for family lunches or dinners.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 pounds beef steak (sirloin or chuck), cut into bite-size pieces
3 medium potatoes, peeled and cut into cubes
2 tablespoons vegetable oil
2 medium tomatoes, finely chopped
1/2 medium white onion, sliced
2 garlic cloves, minced
1 jalapeño or serrano pepper, thinly sliced (optional)
1/2 cup beef broth or water
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon ground cumin (optional)
Directions
I begin by heating the vegetable oil in a large skillet over medium-high heat. I add the beef pieces, season them with salt and pepper, and cook them until they are browned on all sides. Once browned, I remove the beef from the skillet and set it aside.
In the same skillet, I add the sliced onion and cook it until it softens. I stir in the garlic and chili pepper and cook briefly until fragrant. I then add the chopped tomatoes and cook them until they release their juices and form a chunky sauce.
I return the beef to the skillet, add the cubed potatoes, and pour in the beef broth. I stir everything gently, reduce the heat to low, cover the skillet, and let it simmer until the potatoes are tender and the beef is fully cooked. I uncover the pan during the last few minutes to allow the sauce to thicken slightly.
I sometimes add sliced bell peppers or extra tomatoes for more flavor and texture. When I want more heat, I increase the amount of chili pepper. I also enjoy adding a pinch of oregano or bay leaf while the dish simmers for extra depth.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it on the stovetop over medium heat or in the microwave, adding a small splash of broth or water if needed.
FAQs
Can I use a different cut of beef?
I usually choose sirloin or chuck, but I have also used other steak cuts as long as they are simmered long enough to become tender.
Can I make this dish ahead of time?
I often prepare it in advance because the flavors develop even more after resting. I simply reheat it before serving.
Can I make it without chili peppers?
I leave out the chili peppers when I want a mild version. The dish still has plenty of flavor without heat.
What should the sauce consistency be?
I like the sauce slightly thick but still saucy enough to coat the beef and potatoes well.
What can I serve with this dish?
I usually serve it with warm tortillas, rice, or beans to complement the sauce.
Conclusion
I continue to make Bistec Ranchero con Papas because it is a reliable, comforting recipe that never disappoints. I enjoy how the tender beef and potatoes come together in a rich ranchero sauce, creating a dish that feels both simple and deeply satisfying.
Bistec Ranchero con Papas is a hearty Mexican dish made with tender beef and potatoes simmered in a rustic tomato-based sauce. It’s full of savory flavor and makes a comforting, satisfying meal.
Ingredients
1 1/2 pounds beef steak (sirloin or chuck), cut into bite-size pieces
3 medium potatoes, peeled and cut into cubes
2 tablespoons vegetable oil
2 medium tomatoes, finely chopped
1/2 medium white onion, sliced
2 garlic cloves, minced
1 jalapeño or serrano pepper, thinly sliced (optional)
1/2 cup beef broth or water
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon ground cumin (optional)
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add beef, season with salt and pepper, and cook until browned on all sides. Remove and set aside.
In the same skillet, add sliced onion and cook until softened.
Stir in garlic and chili pepper (if using), and cook for about 1 minute until fragrant.
Add chopped tomatoes and cook until they release their juices and form a chunky sauce.
Return beef to the skillet, add cubed potatoes, and pour in beef broth.
Stir gently, reduce heat to low, cover, and simmer for 25–30 minutes until potatoes are tender and beef is fully cooked.
Uncover during the last few minutes to allow the sauce to thicken slightly. Adjust seasoning if needed before serving.
Notes
Add bell peppers or extra tomatoes for more texture and flavor.
Leave out chili pepper for a milder version.
A pinch of oregano or bay leaf adds extra depth to the sauce.
