Recipes · Cooking tips · Techniques

Carne con Papas

Carne con Papas

Carne con Papas is a Cuban comfort food favorite. It’s similar to beef stew, except that it’s saucy not stewy. Typically, the recipe calls for inexpensive beef that’s cut into small chunks and braised in a rich and flavorful tomato sauce until tender. Potatoes are always added to this dish, after all they’re in the title; the rest of the ingredients depend on the cook. In this carne con papas recipe, we add carrots and olives. The carrots add just a little sweetness, and the olives just a little salt; such a great combination! Serve the carne con papas over a bed of white rice for a traditional, down-home Cuban meal. Enjoy! And if you’re looking for more Cuban comfort food, try this fully loaded Cuban chicken soup or this chicken fricassee – fricase de pollo. Enjoy!

 

Ingredients

1½ lb. Beef for Stew, cut into 1-2 inch cubes (we used beef round)

1 tsp. Salt

½ tsp. Ground Cumin

½ tsp. Dried Oregano

¼ tsp. Fresh Ground Pepper

2 tbsp. Extra Virgin Olive Oil

1 Medium Onion, finely diced

3-4 Garlic Cloves, minced

½ cup White Wine (substitute chicken broth if desired)

8 oz. can Tomato Sauce

1 cup Water

1 Bay Leaf

1 Large Potato, peeled and cut into 1-2 inch pieces

1 Large Carrot, cut into 1 inch pieces

½ cup Pitted Spanish Olives

Cooked White Rice, for serving

 

Prep work

If you buy the beef already cut into pieces, check that they’re all roughly the same size. Cut any larger pieces. Season the beef with the salt, cumin, oregano and black pepper.

 

Peel and cut the potato into 1-2 inch pieces. Don’t cut them too small so they hold their shape with the long cooking time. Once the potatoes are peeled and cut, place them in a bowl and cover them with cold water until ready to use. Peeled and cut potatoes brown quickly, the water will slow down this process. Just remember to drain them before adding to the pot – yes, I have forgotten. Yes, it was a mess!

 

Dice and slice the onions and carrots and measure out the rest of the ingredients. Also, if you’re planning to serve the carne con papas with white rice, make sure you get it going before, or soon after you start. That way the rice and main dish will be ready at the same time. Now we’re ready to cook!

 

Instructions

Heat the olive oil in a large, deep skillet or a large pot over medium heat, add the beef.  Cook for about 10 minutes, turning each piece about half way through to brown on both sides. Remove the beef from the skillet and place on a plate or pan. Keep the meat warm by covering loosely with a piece of aluminum foil, and/or place the plate in the microwave or oven. It will stay warm away from drafts. Don’t worry that the beef is not cooked through; it will finish cooking in the sauce.

 

Do not wash the skillet; add the onions. Cook the onions 3-4 minutes until translucent, stirring frequently. Add the garlic and cook for about 1 minute, stirring almost constantly.

 

Add the wine to the skillet and stir, gently scrapping any bits off the bottom. Continue cooking until most of the liquid has evaporated – about 3-5 minutes, stirring frequently.

 

Add the tomato sauce, water and the bay leaf to the skillet and stir. (Here’s a tip, I like to add the water to the can of tomato sauce, that way I get every last drop out.) Add the beef back to the skillet, including any juices collected on the plate. When the sauce comes back to a simmer, lower the heat to medium-low and cover. Cook for 15 minutes, stirring only occasionally. Keep the sauce at a simmer. If it’s boiling too vigorously lower the heat a bit, so all the liquid doesn’t cook out.

 

Uncover the skillet, give the beef and sauce a quick stir, then add the potatoes, carrots and olives. Cover and cook (simmering gently) over medium-low to low heat, another 20 minutes or so, or until the potatoes and carrots are fork tender, stirring occasionally. Remove the bay leaf and discard.

 

Serve the carne con papas with white rice. Enjoy!

 

4-6 servings

 

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Carne con Papas

Carne con Papas is a Cuban comfort food favorite. It’s similar to beef stew, except that it’s saucy not stewy.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Cuban
Keyword: cuban beef recipes
Servings: 4
Calories: 498kcal

Ingredients

  • lb. Beef for Stew cut into 1-2 inch cubes (we used beef round)
  • 1 tsp. Salt
  • ½ tsp. Ground Cumin
  • ½ tsp. Dried Oregano
  • ¼ tsp. Fresh Ground Pepper
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 Medium Onion finely diced
  • 3-4 Garlic Cloves minced
  • ½ cup White Wine substitute chicken broth if desired
  • 8 oz. can Tomato Sauce
  • 1 cup Water
  • 1 Bay Leaf
  • 1 Large Potato peeled and cut into 1-2 inch pieces
  • 1 Large Carrot cut into 1 inch pieces
  • ½ cup Pitted Spanish Olives
  • Cooked White Rice for serving

Instructions

  • Season the beef with the salt, cumin, oregano and black pepper.
  • Heat the olive oil in a large, deep skillet or a large pot over medium heat, add the beef. Cook for about 10 minutes, turning each piece about half way through to brown on both sides.
  • Remove the beef from the skillet and place on a plate or pan, keep warm. Don’t worry that the beef is not cooked through; it will finish cooking in the sauce.
  • Do not wash the skillet; add the onions. Cook the onions 3-4 minutes until translucent, stirring frequently.
  • Add the garlic and cook for about 1 minute, stirring almost constantly.
  • Add the wine to the skillet and stir, gently scrapping any bits off the bottom. Continue cooking until most of the liquid has evaporated – about 3-5 minutes, stirring frequently.
  • Add the tomato sauce, water and the bay leaf to the skillet and stir.
  • Add the beef back to the skillet, including any juices collected on the plate. When the sauce comes back to a simmer, lower the heat to medium-low and cover. Cook for 15 minutes, stirring only occasionally. Keep the sauce at a simmer. If it’s boiling too vigorously lower the heat a bit, so all the liquid doesn’t cook out.
  • Uncover the skillet, give the beef and sauce a quick stir, then add the potatoes, carrots and olives. Cover and cook (simmering gently) over medium-low to low heat, another 20 minutes or so, or until the potatoes and carrots are fork tender, stirring occasionally.
  • Remove the bay leaf and discard.
  • Serve the carne con papas with white rice, if desired.

Notes

Once the potatoes are peeled and cut, place them in a bowl and cover them with cold water until ready to use. Peeled and cut potatoes brown quickly, the water will slow down this process.
 
If you’re planning to serve the carne con papas with white rice, make sure you get it going before, or soon after you start. That way the rice and main dish will be ready at the same time.
 
Add the water to the can of tomato sauce, that way you'll get every last drop out.

Nutrition

Calories: 498kcal | Carbohydrates: 16g | Protein: 49g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 132mg | Sodium: 1121mg | Potassium: 915mg | Fiber: 4g | Sugar: 4g | Vitamin A: 57.2% | Vitamin C: 16.6% | Calcium: 7.6% | Iron: 40.5%
Carne con Papas is a Cuban comfort food favorite. An inexpensive cut of beef is cut into small chunks and braised in a rich and flavorful tomato sauce until tender. Potatoes are always added to this dish (it’s in the title), everything else depends on the cook. #carneconpapas #beefandpotatoes #Cubanfood #Cubanrecipes #beef #potatoes

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