If you’ve been looking for a flavorful beef stew recipe, you’ve come to the right place!

Cubans enjoy stews and soups any time of year. There could be a heat wave and you’ll see us enjoying Rabo Encendido (Cuban Oxtail Stew). Ha!

Cuban beef stew is truly no exception. It’s a meal for any day of the week!

Just picture a rich, savory tomato-based sauce, succulent cuts of meat, and fork-tender potatoes served over white rice to soak up all those delicious juices.

It’s honestly the best!

What is Carne con Papas?

Carne con papas [pronounced kahr-neh kon pah-pahs] literally translates to “meat with potatoes”. It’s a popular dish in many Latin American countries. Each country has its own variation that they usually serve over white rice.

This Cuban beef stew is no exception. It’s very much a Sunday supper type of meal just like arroz con pollo. The epitome of Cuban comfort food!

This carne con papas recipe cooks for a long time however it is pretty hands-off. And your home will smell delicious while it is cooking. It’s SO worth the wait!

Let me show you how to make it.

Ingredients You’ll Need

• Beef chuck stew meat. The best meat for stews! Chuck has lots of tough connective tissue which means that when you cook it low and slow, the meat becomes SUPER tender and delicious. By the way, you can get stew meat from Butcher Box!

ButcherBox is a service that curates boxes of grass-fed, no-hormone-added, humanely raised beef, chicken, pork, salmon, and sustainable seafood delivered right to your door. I’ve been receiving my boxes for years now and I have no complaints. They always have specials – like free bacon or free ground beef so you gotta check them out! Click here for more info! [affiliate link]

• Neutral oil. I use either vegetable oil or canola oil. Use what you have.

• Green pepper, onion, garlic. The Cuban sofrito! This is the base of most Cuban recipes.

• Dry cooking wine. Used to deglaze the pot and enhance the aroma of this dish.

• Water. You don’t want the stew to dry out.

• Beef bouillon cube. Elevates the umami flavor of this dish!

• Tomato sauce. Adds sweetness and acidity to this savory dish.

• Complete seasoning, ground cumin, smoked paprika, bay leaves, salt, pepper. Spices!

• Russet potatoes. The papas to the carne. ;)

• Other variations. Some recipes call for diced carrots and green olives but my family recipe doesn’t have either. Feel free to add them if you’d like!

When you’re done with this recipe, make my Papas Rellenas (Fried Stuffed Potatoes)!

Recommended For This Recipe

Step-By-Step Instructions

• Brown the meat. In a Dutch oven, heat 2 tablespoons of oil at medium-high heat. Brown the cubed beef on all sides for about 5 minutes. Set aside.

• Sauté the sofrito. Add the remaining 2 tablespoons of oil into the Dutch oven then sauté the green peppers and onions until tender about 4-5 minutes. Add the garlic and sauté for 30 seconds.

• Deglaze the pot. Stir in the dry cooking wine. Deglaze the pot, scrapping the bottom of the pot with a wooden spoon getting all those delicious bits of flavor. Cook for about 1-2 minutes until the wine has slightly reduced.

• Make the sauce. Add in the water, beef bouillon cube (I like to crush it with my fingers before adding it), tomato sauce, complete seasoning, cumin, smoked paprika, bay leaves, salt, and pepper to taste. Stir to combine. Bring to a boil.

• Add the meat back in. Reduce heat to LOW and cover with a lid. Simmer for 1 hour or until the meat is tender. If the beef is still tough, cook for another hour until the meat is fork-tender and the sauce has thickened.

• Add in the potatoes. Once the meat is tender, add in the potatoes. Cook on LOW for another 30 minutes until the potatoes have softened. Taste and adjust seasonings. Serve immediately over white rice.

Looking for a recipe using ground beef? Make Pastelitos De Carne (Cuban Beef Pastries)!

Recipe Tips & Tricks

• Meat is still tough after 1 hour. Cook for another hour until the meat is fork-tender and the sauce has thickened. Depending on the quality of the meat or the heat of your stove (not all stoves are created equal), the meat may need more or less time until it is completely fork-tender. Use your best judgment here!

• Don’t forget the water! Make sure to add water as needed so the meat does not dry out as it cooks. Keep an eye on it.

• Use a pressure cooker. If you’re pressed for time, you can absolutely make this recipe, from start to finish, in a pressure cooker in 30-45 minutes following the manufacturer’s directions.

Storage Tips

• In the fridge. Once completely cooled, you can store the beef stew in an airtight container with a tight lid and place them in the fridge for 3-4 days.

• In the freezer. You can also freeze the beef stew for up to 2 months. Make sure to leave a little room between the lid and the stew in case it expands in the freezer.