Step 1

Preheat the oven to 325 degrees F. Adjust the rack to the middle position.

Step 2

Add the oil to a large, deep, lidded pot set over medium-high heat. Season the beef generously with salt and pepper all over and brown in the hot oil, takes about 4 to 5 minutes total. Transfer elsewhere for now, and wipe out the pan if needed.

Step 3

Add a little more oil to the pan and reduce the heat to medium. Add the potatoes, onion, celery, carrots, bay leaves, cumin, and Sazon. Cook adding more oil if needed to prevent sticking, until the potatoes are tender, about 10 minutes, stirring regularly.

Step 4

Season everything with salt and pepper and add the cilantro stems, garlic, stock concentrate (if using), and chipotle pepper + adobo; cook for one minute more.

Step 5

Add the beef back into the pot (and any collected drippings) and add enough stock to fully cover the beef. Stir to mix it well and cover. Put the pot in the oven and let the stew cook for 2 hours, or until the beef is nice and tender. You can add more stock (or even water) any any time to ensure you’ve got enough liquid in your stew.

Step 6

Serve the stew with the cilantro leaves, limes, sour cream, and soft and/or crunchy tortillas.