Carne con papas is a popular Cuban dish that's on regular rotation in many Cuban households. Tender beef and potatoes simmer in a flavorful tomato-based sauce, making it a comforting family favorite.
Carne con papas translates to "beef with potatoes." While the ingredients are similar to a beef stew, the finished dish is thick and saucy rather than brothy. Like many Cuban recipes, it transforms an affordable cut of beef into something hearty and delicious, just like bistec en cazuela and ropa vieja.
Ingredients
💌 Save this recipe
We’ll email it to you so you can find it later!
By submitting this form, you agree to receive this recipe plus occasional emails from Cook2eatwell.
- Beef - Sirloin and beef round both work well. Sirloin becomes more tender, while beef round is a more economical choice that softens with the long cooking time.
- Vegetables - Onion, garlic, potatoes, and carrots add flavor, texture, and heartiness. We use russet potatoes, but Yukon Gold potatoes are another good option.
- Pantry - Olive oil, tomato paste, tomato sauce, white wine, water, bay leaves, and pitted Spanish olives create the rich, savory sauce. Substitute beef broth for the wine if preferred.
- Seasonings - Salt, black pepper, cumin, and oregano give this dish its classic Cuban flavor.
- White rice - Traditionally served with carne con papas to soak up the flavorful sauce.
📖 See the recipe card for quantities and preparation.
How to make carne con papas
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the beef in a single layer and cook for 5 minutes without disturbing it so a crust forms. Turn the pieces and cook for another 5 minutes. Transfer the beef to a plate. The beef won't be cooked through yet; it will finish cooking in the sauce.
Without washing the pot, add the onion and cook for 3 minutes, stirring often. Stir in the garlic, tomato paste, cumin, oregano, and black pepper. Cook for 1 minute, stirring constantly.
Add the white wine, scraping up any browned bits from the bottom of the pot. Cook for about 2 minutes, or until most of the wine has evaporated.
Stir in the tomato sauce, water, and bay leaf. Return the beef to the pot along with any juices that collected on the plate. Bring the sauce to a simmer, then reduce the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally.
Add the potatoes, carrots, and olives. Bring the sauce back to a gentle simmer, cover, and cook for 25 to 30 minutes, or until the beef is tender and the potatoes and carrots are fork tender. Stir occasionally and adjust the heat as needed to maintain a gentle simmer.
Remove and discard the bay leaf. Taste and season with additional salt, if needed. Serve with white rice, if desired.
Pro tip
If serving with white rice, start it before or shortly after you begin cooking the beef so everything is ready at the same time.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat on the stovetop over medium-low heat or in the microwave until heated through. If the sauce has thickened, add a splash of water or beef broth to loosen it while reheating.
According to USDA recommendations, do not leave cooked food out for more than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and food safety, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you enjoyed this carne con papas, be sure to try our ropa vieja, picadillo, or arroz con pollo. They're classic Cuban favorites that are perfect for family dinners.
Join Us
Love easy recipes made with simple ingredients? Subscribe to our newsletter and get weekly meal ideas delivered straight to your inbox. Follow us on social media so you never miss a new recipe.
📖 Recipe
Carne con Papas
Ingredients
- 1½ pound Beef cut into 1-2 inch cubes - we used Sirloin, you can also use Beef Round
- 1 teaspoon Salt plus extra if needed at the end (we used kosher salt)
- 2 tablespoons Olive Oil
- 1 Medium Onion diced small
- 3-4 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- ½ teaspoon Ground Cumin
- ½ teaspoon Dried Oregano
- ¼ teaspoon Fresh Ground Pepper
- ½ cup White Wine
- 8 ounces Tomato Sauce
- 1½ cups Water
- 1-2 Bay Leaf
- 1 pound Potato peeled and cut into 1-2 inch pieces (1 large or 2 medium potatoes, we used russet)
- 1 Large Carrot cut into roughly ½ inch rounds
- ½ cup Pitted Spanish Olives
- Cooked White Rice for serving
Instructions
- Season the beef with 1 teaspoon of salt.
- Heat the olive oil in a large pot or, deep skillet over medium heat. When the oil is hot, add the beef. Arrange it in the pan so that it's in a single layer.
- Cook the beef chunks for 5 minutes. Then turn each piece and cook for another 5 minutes until browned. Remove the pan from the heat and remove the beef from the pot. Place on a plate or pan and keep warm. Don't worry that it's not cooked through; it will finish cooking in the sauce.
- Do not wash the pan. Place it back over medium heat and add the onions. Cook for 3 minutes until they start to soften and become translucent, stir frequently.
- Add the garlic, tomato paste, cumin, oregano and pepper to the pan and cook for 1 minute, stirring almost constantly.
- Add the white wine and stir while gently scrapping any bits off the bottom. Continue cooking until most of the liquid has evaporated, about 2 minutes. Stir frequently.
- Add the tomato sauce, water and the bay leaf to the pot and stir.
- Carefully place the beef back in the pot, including any juices collected on the plate. When the sauce comes back to a simmer, lower the heat to medium-low and cover.
- Cook the beef for 15 minutes, stirring only occasionally. Keep the sauce at a simmer. If it's boiling too vigorously lower the heat a bit.
- Uncover the pot and give the beef and sauce a quick stir. Add the potatoes, carrots and olives. Raise the heat to medium-high and let the sauce come to a simmer.
- Lower the heat and cover. Cook the beef and potatoes at a gentle simmer over medium-low to low heat for 25-30 minutes, or until the potatoes and carrots are fork tender, stirring occasionally. If the sauce is boiling too vigorously, lower the heat just a touch.
- Remove the bay leaf and discard. Taste the sauce and add salt, if needed. As a reference we added ½ teaspoon to ours.
- Serve the carne con papas with white rice, if desired.
Notes
💌 Save this recipe
We'll email it to you so you can find it later!
By submitting this form, you agree to receive this recipe plus occasional emails from Cook2eatwell.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Lauren
I made this tonight it was soo good. Only thing I did different was add a packet of sazón to my sauce. I got a lot of compliments from my Cuban husband 🥰
Andrea
This is delicious- and this is a compliment from a Cuban!
I do as my Abuela does- when you use green olives- always pour some of that brine into the sauce!
YUMM!
Marsha
This was absolutely delicious!! I did need to buy the wine; used as directed. Will finish off rest of wine tomorrow night.😜😜
Jenny Altman
DELICIOUS!! THANK YOU!! Your recipe is amazing!!!😋
Elizabeth
Thank you, it is one of our family favorites!
Roberto Vargas
Just wondering if its white wine or white wine vinegar that you use in this recipe
Elizabeth
Hi Roberto,
It's white wine (something you would drink). If you don't use wine, substitute chicken or beef broth to deglaze the pan. Thanks for stopping by.