Here’s a classic Cuban-style Carne con Papas recipe you can try:
🌟 Carne con Papas (Cuban Beef and Potato Stew)
📝 Ingredients:
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2 lbs beef stew meat (chuck roast or similar), cut into 1½-inch cubes
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1 large onion, diced
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1 green bell pepper, diced
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3–4 garlic cloves, minced
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2–3 medium potatoes, peeled and cubed
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1 (8 oz) can tomato sauce
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½ cup dry white wine (optional)
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½ tsp ground cumin
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1 tsp oregano
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2 bay leaves
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Salt and pepper to taste
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1–2 Tbsp olive oil
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½ cup water or beef broth (more as needed)
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1 tsp paprika (optional for color)
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1 Tbsp vinegar or a splash of citrus juice (adds brightness)
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Optional: a dash of sazón or sofrito for extra flavor
🍳 Instructions:
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Sear the beef:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef on all sides. Do it in batches to avoid overcrowding. Remove and set aside. -
Sauté the aromatics:
In the same pot, add a bit more oil if needed. Sauté the onion, bell pepper, and garlic until soft (about 5 minutes). -
Deglaze & season:
Add wine (or broth), scraping up the browned bits. Then add tomato sauce, cumin, oregano, paprika, bay leaves, salt, pepper, and vinegar or citrus juice. -
Simmer the beef:
Return beef to the pot. Add enough water or broth to almost cover the meat. Bring to a simmer, cover, and cook for 1–1.5 hours on low heat until beef is tender. Stir occasionally and add more liquid if it gets too dry. -
Add potatoes:
Add the potatoes and cook uncovered for another 25–30 minutes, or until they’re soft and the sauce thickens. -
Taste & adjust:
Adjust seasoning with salt, pepper, or more cumin if desired.
🍽️ To Serve:
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White rice
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Fried plantains (tostones or maduros)
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Crusty Cuban or French bread
Would you like a version with a slow cooker, Instant Pot, or one tailored to a specific Latin American region like Puerto Rican or Dominican-style?