Carne Mechada with Sweet Potato Mash

Ingredients

• For the Carne Mechada:
• 5 lbs beef chuck roast 🥩
• 1 medium onion, diced 🧅
• 4 garlic cloves, minced 🧄
• 1 bell pepper, diced (red or green) 🌶️
• 1 large tomato, diced 🍅
• 2 tbsp tomato paste
• 1 cup beef broth 🥣
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste 🧂
• 2 tbsp olive oil 🫒
• For the Sweet Potato Mash:
• 2 large sweet potatoes, peeled and cubed 🍠
• 2 tbsp butter (use plant-based if preferred)
• 0.25 cup milk (or dairy-free option) 🥛
• Pinch of cinnamon
• Salt to taste

Instructions

1. 1Sear the Beef:
2. 2In a large pot, heat olive oil over medium-high heat. Sear the beef on all sides until browned (about 3–4 min per side). Remove and set aside.
3. 3Sauté the Aromatics:
4. 4In the same pot, lower heat to medium. Add onion, garlic, bell pepper, and tomato. Sauté until soft and fragrant (about 5–7 minutes).
5. 5Simmer the Stew:
6. 6Stir in tomato paste, cumin, paprika, and beef broth. Return the seared beef to the pot. Cover and simmer on low for about 2–2.5 hours, or until the beef is tender and shreds easily with forks.
7. 7Mash the Sweet Potatoes:
8. 8While the beef cooks, boil sweet potatoes in salted water until soft (about 15–20 minutes). Drain and mash with butter, milk, cinnamon, and a pinch of salt until creamy.
9. 9Shred the Beef:
10. 10Once the beef is tender, remove from the pot, shred with forks, then return to the sauce. Let it simmer uncovered for 10 more minutes to soak up all that flavor.
11. 11Serve and Enjoy:
12. 12Plate a generous scoop of sweet potato mash, top with a mountain of juicy Carne Mechada, and watch those eyes light up!