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Carne con Papas Recipe

Carne con Papas (Cuban Beef Stew)

This classic Cuban beef stew, Carne con Papas, is the ultimate comfort food, featuring tender beef and hearty potatoes simmered in a rich, flavorful sauce. The sauce is uniquely made by blending tomatoes, onions, peppers, and spices, ensuring every bite is coated in flavor. It's a soulful, hearty dinner that is surprisingly easy to make and warms you from the inside out.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil (or lard for a more traditional flavor)
  • 1 large yellow onion, chopped
  • 4-5 cloves garlic, chopped
  • 1 jalapeno pepper, chopped
  • 1 serrano pepper, chopped (optional, for extra heat)
  • 4 large Roma tomatoes, chopped (or one 28-ounce can of diced tomatoes, undrained)
  • 2 cups beef broth, divided
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground cumin
  • salt, and freshly ground black pepper to taste
  • 2 pounds potatoes (like Yukon Gold or red potatoes), peeled and diced
  • 1 bay leaf
  • 1/2 cup fresh cilantro, chopped
  • the juice of 1 lime

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Blender
  • Wooden spoon

Method
 

Instructions
  1. Sear the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the beef cubes dry with a paper towel and season them generously with salt and pepper. Working in batches to avoid overcrowding the pan, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch. This is crucial for flavor! Set the browned beef aside on a plate.
  2. Create the Sauce Base: While the beef is searing, combine the chopped onion, jalapeno, serrano (if using), garlic, chopped tomatoes, 1.5 cups of the beef broth, Mexican oregano, and cumin in a blender. Blend until the mixture is completely smooth. This creates the flavor backbone of your stew.
  3. Deglaze the Pot: Once all the beef is seared and removed, lower the heat to medium and pour the remaining 0.5 cup of beef broth into the hot pot. Use a wooden spoon to scrape up all those browned bits stuck to the bottom of the pan. This is called deglazing, and it unlocks a huge amount of flavor.
  4. Combine and Simmer: Return the seared beef to the pot. Pour the blended tomato sauce over the beef and stir everything together. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  5. Add Potatoes and Cook: Add the diced potatoes and the bay leaf to the pot. Give it a good stir, cover the pot, and let it simmer for at least 45 to 60 minutes. You're looking for the beef to be fork-tender and the potatoes to be cooked through. A longer, slower simmer will only make the beef and potatoes more tender.
  6. Finish with Freshness: Once the stew is ready, remove it from the heat and discard the bay leaf. Stir in the fresh chopped cilantro and the juice of one lime. This brightens up all the deep, savory flavors. Taste the stew and add more salt and pepper if needed.
  7. Serve and Enjoy: Ladle the hot Carne con Papas into bowls. It’s wonderful served over fluffy white rice, with a side of crusty bread, or with warm tortillas for scooping up every last drop.

Notes

Tips for success include searing the beef in batches to ensure a deep brown crust, simmering the stew low and slow for at least an hour to tenderize the meat, and tasting before serving to adjust seasoning. If the stew is not thick enough, you can remove the lid for the last 15-20 minutes of cooking. Variations include using other meats like pork shoulder, adding vegetables like carrots or celery, and adjusting the spice level to your preference.