Cuban Carne con Papa: Hearty Beef and Potato Stew

Experience the rich flavors of Cuba with this traditional Cuban Carne con Papa, or beef and potato stew. This comforting dish is perfect for a hearty family meal. Enjoy tender beef and soft potatoes steeped in a savory tomato-based sauce infused with classic Cuban spices.

Ingredients

🥩 1.5 to 2 pounds bottom round cut beef, cubed
🧂 1 tablespoon salt
🌶️ 1 teaspoon black pepper
🌾 2 tablespoons all-purpose flour
🥥 3 tablespoons vegetable oil
🫒 1 tablespoon extra virgin olive oil
🧅 1 medium onion, diced
🌶️ 1 medium green bell pepper, diced
🧄 4 cloves garlic, minced
🍷 1/2 cup Vino Seco
🍅 1 (8 oz) can tomato sauce
🌈 1/2 teaspoon Sazón
🥄 1 teaspoon ground cumin
🍃 2 bay leaves
💧 3 cups beef broth
🫒 1/4 cup green olives, pimento-stuffed
🥔 1.5 pounds yellow-skinned potatoes, halved or quartered
🌿 1 tablespoon fresh cilantro, chopped

Instructions

1- Prepare the Beef:

• Season the cubed beef with salt and black pepper in a large mixing bowl.
• Let the seasoned beef sit for 5 minutes to absorb the spices.

2- Coat with Flour:

• Sprinkle the flour over the beef evenly.
• Use tongs to toss and ensure each piece of beef is coated.

3- Sear the Beef:

• Heat the vegetable oil in a large pot over high heat.
• Sear the beef in batches until each side is browned, then set the beef aside.

4- Sauté Aromatics:

• In the same pot, add olive oil.
• Sauté the onion and green bell pepper until translucent.

5- Add Garlic and Wine:

• Stir in the minced garlic and sauté for an additional minute.
• Pour in the wine to deglaze the pot, scraping any browned bits.

6- Combine and Add Tomato Sauce:

• Return the seared beef to the pot and stir.
• Add the tomato sauce, ensuring everything is well combined.

7- Season the Stew:

• Mix in the Sazón, ground cumin, and bay leaves.
• Stir well to incorporate all of the spices.

8- Add Liquid and Olives:

• Pour in the beef broth to cover the contents of the pot.
• Stir in the olives for additional flavor.

9- Simmer Beef:

• Bring the stew to a boil, then reduce the heat to low.
• Cover and simmer for 1 hour, allowing flavors to develop.

10- Add Potatoes:
- Uncover the pot and add the potatoes to the stew.
- Submerge them in the liquid and simmer for another hour or until tender.

11- Check Consistency:
- Ensure the stew has a thick gravy-like consistency.
- If needed, adjust with additional broth.

12- Garnish and Serve:
- Garnish the stew with fresh cilantro.
- Serve hot over cooked white rice.

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4-6
Calories: 300-350
Proteins: 25g
Fats: 10g
Carbohydrates: 40g
Equipment:

• Stainless steel large mixing bowl
• Stainless steel tongs
• Cutting board (OXO Good Grips if available)
• Chef's knife
• Large pot/Dutch oven (Le Creuset if available)
• Wooden spoon (OXO Good Grips if available)
• Electric stovetop

Cooking Tips:

• Sear the beef in batches to ensure proper browning and flavor.
• Use Vino Seco for authenticity, but do not splurge on an expensive wine.
• Adjust the stew's consistency as needed with more broth.

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Cuban Carne con Papa