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Authentic Cuban Carne con Papas (Beef Stew) Recipe

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Authentic Cuban Carne con Papas is a hearty, traditional beef stew featuring tender chunks of beef chuck and tender Russet potatoes simmered in a richly seasoned tomato-based sauce with green peppers, onions, and classic Cuban spices. Slow-cooked until melt-in-your-mouth tender, this comforting dish is perfect served over white rice for a delicious Cuban meal experience.

Ingredients

Main 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
  • 2 cups water, plus more as needed
  • 1 cube beef bouillon, crushed
  • 8 ounces tomato sauce
  • 1/2 tablespoon complete seasoning
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 bay leaves
  • Salt and pepper to taste
  • 3 large Russet potatoes, peeled and quartered

Instructions

  1. Brown the Beef: In a Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef chunks and brown them on all sides for about 5 minutes to develop flavor. Remove the beef and set aside.
  2. Sauté Vegetables: Add the remaining 2 tablespoons of oil to the Dutch oven. Sauté the diced green peppers and onions until they become tender, about 4-5 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Deglaze the Pot: Pour in the cooking wine and stir thoroughly, scraping the bottom of the pot with a wooden spoon to release all the browned bits. Let it cook for 1-2 minutes until the wine reduces slightly.
  4. Add Liquids and Seasonings: Stir in the 2 cups of water, crushed beef bouillon cube, tomato sauce, complete seasoning, cumin, smoked paprika, bay leaves, salt, and pepper. Mix well and bring the mixture to a boil.
  5. Simmer with Beef: Return the browned beef to the pot. Reduce heat to low, cover with a lid, and simmer gently for 1 hour, stirring occasionally and adding water if the stew starts to dry out.
  6. Continue Cooking if Needed: If the meat is not fork-tender after 1 hour, continue to cook for another hour on low heat, periodically checking and adding water as needed until the beef is completely tender and the sauce has thickened.
  7. Add Potatoes: Once the beef is tender, add the quartered Russet potatoes to the stew. Cook on low heat for an additional 30 minutes until the potatoes become fork-tender.
  8. Adjust Seasonings and Serve: Taste the stew and adjust salt and pepper as needed. Serve the Carne con Papas hot over white rice for a traditional Cuban meal experience. Enjoy!

Notes

  • Use a Dutch oven or heavy-bottomed pot for even cooking and to maintain temperature.
  • If you don’t have complete seasoning, you can substitute with a blend of garlic powder, onion powder, oregano, and salt.
  • Adjust water quantity during simmering to keep the stew saucy but not too watery.
  • Russet potatoes are preferred for their fluffy texture after cooking, but Yukon gold can be a good alternative.
  • Serving over white rice is traditional, but you can also serve alongside crusty bread.
  • This dish improves in flavor when reheated, making it great for leftovers.

Find it online: https://flavorspath.com/authentic-cuban-carne-con-papas-beef-stew-recipe/