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!
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
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.
- Seasoning: The blend of spices typically includes complete seasoning (I have my own Cuban complete seasoning), smoked paprika, cumin, oregano, and bay leaves.
Recommended For This Recipe
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.
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.
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.
Authentic Cuban Carne con Papas (Beef Stew)
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!
Laura L. says
This recipe was AMAZING, AUTHENTIC, EASY TO MAKE, AND took me RIGHT back to my grandma’s house in Aventura. Thank you so much for this. I loved it, my husband loved it, and my kids loved it as much as I did!
Jamie Silva says
So happy to hear, Laura! Thank you for sharing!
Jennifer Cervantes says
Great recipe.
Mousey says
This recipe is as close to how my Mom used to make it that I could ever hope to find. I made it as written minus the wine as Mom never cooked with wine. I’m so happy to have found your recipe. My Mom passed several years ago and she never used recipes. I’ve ordered this dish in many different Cuban restaurants and have tried many different recipes but until yours nothing ever came close to her dish. I’m so happy to be able to eat my favorite dish again.
Jamie Silva says
This comment made my day! I’m so happy you enjoyed the recipe! Thank you! :)
Axel says
This was my favorite dish that my late aunt used to make for me. Miss her dearly. She would spice it up for me so I used diced jalapeno and Serrano instead of bell pepper. Also I just leave a whole jalapeno on top while it cooks as well. Girlfriend loves it as well. Leftovers WILL NOT last. Thanks
Corina says
Amazing this is the second recipe I use of yours and I have to say For someone who doesn’t know how to cook (me) it is so easy to follow your instructions And it comes out perfect
Mousey says
Amazing! Almost like my Momma used to make. I never thought I would be able to eat this dish again because I misplaced my Mother’s recipe. I was devastated! I saw this recipe and thought I had nothing to lose if I didn’t like it but…I love it! I made to your exact instructions only I left out the tomato sauce and wine because Mom never used it in this dish. I’m so happy I found this recipe. Thank you for sharing. My cousin and my sister-in-law loved it so I’m going to make it for them. They are going to flip out!
Carmen Cruz says
I made the recipe for the Cuban meat my husband loved it and my son said it was delicious. I also tried it and was flavorful I just follow your recipe
Ashley says
When making this in a pressure cooker, can i just throw it all in it or do i have to brown the meat and saute the veggies first?
Dolly Perez Stealey says
I’ve made this recipe twice. My mom always made it w/ oregano,which I added and a little hot sauce. Very good not difficult
I also did not add wine the second time. Both versions good!
Joseph says
Excellent recipe. I used Sazón all-purpose seasoning in lieu of the “complete seasoning.” Simmered about 1.5 hours for tender beef. This is an excellent recipe and will be in our rotation. We may add some carrots to it next time.
Amber says
How do you convert the measurements
Sheryl says
What is complete seasoning?
Jamie Silva says
It’s a seasoning made with various spices. More info in the blog post! You can buy it from a grocery store or use my homemade version. Click here for the recipe!
Mousey says
I found it at our Dollar Tree here in California! I was shocked when I saw it on the spice shelf!
Glendys says
This dish came out delicious! I made it in the pressure cooker in 30 minutes and used only 1 cup water, instead of two.
Jamie Silva says
So happy you loved it!
Danielle Liverakos says
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!
Jamie Silva says
Danielle! This made my day – thank you for sharing and so happy the whole family enjoyed it!!