Begin by preparing your ingredients for the Carne con Papas. Season the beef chuck with salt and pepper, ensuring all pieces are evenly coated. Dice the onion, chop the jalapeño, mince the garlic, and chop the tomatoes. Set aside.

Heat a large pot or Dutch oven over medium-high heat. Add oil and, once hot, add the beef in a single layer. Sear for 5-7 minutes until well-browned.

While the beef is browning, combine the prepared onion, jalapeño, garlic, tomatoes, and beef broth in a blender. Blend until smooth.

Once the beef is browned, pour in remaining beef broth, scrape up browned bits, then add blended sauce and diced potatoes, mixing well.

Bring the pot to a boil, then reduce to a gentle simmer and cover. Let simmer for 45-60 minutes until beef is tender and potatoes are cooked through.

Stir in chopped cilantro and lime juice, then season with salt and pepper to taste. Let rest for a few minutes before serving.