Description
Carne con Papas is a hearty and flavorful Cuban and Latin-inspired beef stew, featuring tender beef and potatoes simmered in a savory tomato-based sauce with gentle heat from peppers and aromatic spices. Perfect for family meals, it’s comforting, easy to make, and pairs well with rice or tortillas.
Ingredients
Units
Scale
Beef and Aromatics
-
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil or other vegetable oil or lard
- 1 large yellow onion, chopped
- 1 jalapeno pepper, chopped
- 1 serrano pepper, chopped (optional, for spicier flavor)
- 4–5 cloves garlic, chopped
Tomato Sauce
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- 4 large Roma tomatoes, chopped (or use 2 15-ounce cans diced tomatoes)
- 2 cups beef broth, divided (1.5 cups for the sauce, 0.5 cups for deglazing the pan)
- 1 teaspoon Mexican oregano
- 1 teaspoon freshly ground cumin
- Salt and freshly ground black pepper, to taste
Other Ingredients
- 2 pounds potatoes, peeled and diced
- 1 bay leaf
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Sear the Beef: Heat the oil in a large pot or Dutch oven over medium heat. Season the cubed beef with salt and pepper, then sear the meat on all sides until browned, about 5 minutes. This step locks in the beef’s flavors and adds depth to the stew.
- Prepare the Tomato Sauce: While the meat is cooking, add the onion, jalapeno, serrano (if using), garlic, tomatoes, 1.5 cups beef broth, Mexican oregano, cumin, and additional salt and pepper to a blender or food processor. Blend until smooth to create a well-seasoned sauce.
- Deglaze the Pan: Once the beef is browned, pour in the remaining 0.5 cup beef broth. Scrape up any browned bits from the bottom of the pan, as they contain a lot of savory flavor.
- Add the Sauce: Pour the blended tomato sauce into the pot with the beef. Bring the mixture to a boil, then reduce heat to low, letting the flavors meld together.
- Simmer with Potatoes: Add the bay leaf and diced potatoes to the pot. Cover and simmer for 45–60 minutes, or until the beef and potatoes are tender to your liking. You can simmer longer for even more flavor and tenderness.
- Finish and Season: Remove the bay leaf. Stir in chopped cilantro and lime juice. Taste and adjust the salt and pepper as needed for optimal flavor.
- Serve: Serve hot, ideally over steamed rice or with warmed tortillas for a fulfilling meal.
Notes
- For a spicier stew, include the serrano pepper, or add more to taste.
- This stew pairs well with white rice or corn tortillas for a complete meal.
- If desired, substitute chuck roast with another stew-friendly cut like brisket or short rib.
- The stew tastes even better the next day as the flavors continue to meld.
- You can add carrots or bell peppers for more vegetables and flavor variation.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 425
- Sugar: 4g
- Sodium: 820mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
