Growing up in a Cuban family, I noticed immediately that soups and stews were a year-round affair. I mean, we could have a heat wave hitting 100ºF in Miami, and you’d still catch Mami making un rabo encendido para chuparse los dedos or this cozy Carne con Papas.

Carne con Papas [pronounced kahr-neh kon pah-pahs] translates to “beef with potatoes”. Imagine tender beef, fork-tender potatoes, and that savory tomato sauce, being soaked up by a bowl of fluffy arroz blanco. My mouth is watering already.

Does it take a long time to cook? Yes. But is it hands-off? Also, yes. Don’t worry it will be SO worth the wait and your house will smell incredible!

meat with potatoes (carne con papas) in a bowl with white rice
5 stars
5 star review

“Made this tonight for dinner and wow! It was phenomenal! My husband is a meat and potatoes kind of guy but really picky with seasonings and my almost 2 year old son is hit or miss with any type of meat and both of them loved it! This will definitely be on rotation in our house! Meat and potatoes were perfectly tender and the seasoning was fabulous!”

—Danielle
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Ingredients You’ll Need

  • Beef. For this recipe, I recommend chuck roast which comes from the shoulder area of the cow and contains a good amount of marbling, which helps keep the meat moist and tender during cooking. Beef stew meat is also a good choice too.
  • Potatoes: Potatoes are a key ingredient in carne con papas. Russet potatoes are a popular choice due to their starchy texture and ability to absorb flavors from the stew without falling apart. Yukon gold potatoes are also a good choice.
  • Tomato-Based Sauce: This provides a rich and savory depth of flavor combined with Cuban sofrito, homemade beef stock, and dry cooking wine to create a flavorful sauce that coats the meat and potatoes.
ingredients for carne con papas on a white table

Dutch Oven

I use a 6-quart Dutch Oven often when I’m making soups and stews and even when I’m cooking other recipes that require long hours of cooking.

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Stovetop Cooking Instructions

At first glance, it may look like this recipe is complicated but that couldn’t be further from the truth! Once you brown the beef and sauté the sofrito, braising the tomato-based sauce with the meat is pretty hands-off.

Just make sure you keep an eye on it so it doesn’t dry out. If you see that the stew needs water, stir in 1/2 cup of water or more as needed.

Alternative Cooking Methods

  • Slow Cooker Method: Brown the beef and sauté onions and garlic in a large skillet, then transfer to a slow cooker along with potatoes and the remaining ingredients. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the meat is tender and the potatoes are cooked through.
  • Pressure Cooker Method: Using a pressure cooker, brown the beef using the sauté function, then add the remaining ingredients. Seal the pressure cooker and cook on HIGH pressure for about 30 minutes, then allow the pressure to release naturally before opening the lid.
carne con papas with white rice in a white bowl on a white table

Troubleshooting

  • Add water: Keep a close on the stew because if you notice the stew is becoming dry during cooking, you need to add more water! This will help keep the beef moist and prevent it from drying out.
  • Tough Beef: If your meat turns out tough, it may not have cooked long enough. Make sure you’re simmering the stew over LOW heat for at least 1 hour to allow the meat to become tender. Consider cutting the meat into smaller pieces to ensure tenderness.
  • Watery Sauce: If your sauce is too thin, you can thicken it by mixing a teaspoon of cornstarch with 2 tablespoons of cold water and adding it to the simmering stew. Alternatively, you can remove some of the liquid and simmer the stew uncovered to allow it to reduce and thicken naturally.

Storage Tips

  • In the fridge. Once completely cooled, you can store the beef stew in an airtight container with a tight lid and place it 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.
4.95 from 37 reviews

Authentic Cuban Carne con Papas (Beef Stew)

Jamie Silva
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Yield: 6 servings
This authentic Carne Con Papas recipe is a hearty beef stew made with tender beef, potatoes, and a savory tomato sauce that's pure comfort. It's the ultimate 'meat and potatoes' dish, perfect for any day of the week, served with a side of fluffy white rice to complete the experience. It's Cuban comfort food at its finest!
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Equipment

Ingredients
 

  • 1/4 cup neutral oil, vegetable, canola, etc
  • 2 lbs beef chuck stew meat, cut into 1-inch chunks
  • 1 large green pepper, diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup dry cooking wine, vino seco
  • 2 cups water, plus more as needed
  • 1 cube beef bouillon
  • 8 ounces tomato sauce
  • 1/2 tablespoon complete seasoning
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 bay leaves
  • Salt + pepper to taste
  • 3 large Russet potatoes, peeled and quartered

Instructions
 

  • 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.
  • 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.
  • Stir in the cooking wine. Deglaze the pot, scrapping the bottom of the pot with wooden spoon getting all those delicious bits of flavor. Cook for about 1-2 minutes until the wine has slightly reduced.
  • 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. Check every so often to see if the stew is drying out. If yes, gently stir in 1/2 cup of water or more as needed.
  • If the beef is still tough after 1 hour, cook for another hour until the meat is fork-tender and the sauce has thickened. Again, make sure to add water as needed so the meat does not dry out. 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!
  • Once the meat is tender, add in the potatoes. Cook on LOW for another 30 minutes until the potatoes are fork-tender.
  • Taste and adjust seasonings. Serve immediately over white rice. Enjoy!

Notes

*You may also make this recipe in a pressure cooker in 30-45 minutes following the manufacturer’s directions.
Serving: 1serving, Calories: 400kcal, Carbohydrates: 26g, Protein: 33g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 553mg, Potassium: 1174mg, Fiber: 3g, Sugar: 4g, Vitamin A: 550IU, Vitamin C: 27mg, Calcium: 62mg, Iron: 5mg
Course: Dinner, Main Course, Main Dish
Cuisine: Cuban
Keyword: carne con papas, cuban beef stew, cuban carne con papas
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