Carne con Papas

Carne con Papas is a Cuban comfort food favorite. It’s similar to beef stew, except that it’s saucy not soupy.
Course Main Course
Cuisine Cuban
Keyword cuban beef recipes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 416kcal


  • pounds Beef for Stew cut into 1-2 inch cubes (we used beef round)
  • 1 teaspoon Salt plus to taste, if needed
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Fresh Ground Pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Medium Onion finely diced
  • 3-4 Garlic Cloves minced
  • ½ cup White Wine substitute chicken broth if desired
  • 8 ounce can Tomato Sauce
  • 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


  • Season the beef with the salt.
  • Heat the olive oil in a large pot over medium heat, add the beef. Cook for 5 minutes. Turn each piece and cook another 5 minutes to brown on both sides.
  • Remove the pot from the heat (I slide it over to an empty burner).
  • Remove the beef from the pot and place on a plate or pan, tent to 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, cumin, oregano and black pepper. Cook for 30 seconds to 1 minute, stirring almost constantly.
  • Add the wine to the pot and stir while gently scrapping any bits off the bottom. Continue cooking until most of the liquid has evaporated – about 2 minutes, stirring frequently.
  • Add the tomato sauce, water and the bay leaf and stir.
  • Add the beef back to 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 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 pot, 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 15-20 minutes, 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.


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.


Calories: 416kcal | Carbohydrates: 16g | Protein: 40g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 1260mg | Potassium: 1106mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2860IU | Vitamin C: 13.7mg | Calcium: 89mg | Iron: 6.3mg