Carne con papas is beef stew for Cubans. This brings back memories living in Miami, coming home from school, opening the door and smelling abuela’s (grande mother) carne con papas that had been simmering all day long. You could almost taste all those flavors in the air.
It is a great one pot meal to make. It is simple and yet very satisfying and tasty. I use a leaner cut of beef as a bottom round and trim off all visible fat. Serve it over some brown rice and you have a complete meal that will satisfy all in your family.
- 1/4 cup olive oil
- 4 pounds boneless stewing beef (bottom round) fat trimmed cut into 2″x2″ cubes
- salt & pepper to taste
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 large onion, chopped
- 1 large green pepper, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 8 ounce can tomato sauce
- 3 ounces tomato paste
- 1/2 cup vino seco or (dry white wine)
- 4 cups water
- 1/2 cup pimento-stuffed Spanish olives
- 4 large potatoes, peeled, and cut into medium-sized chunks
- 2 large carrots, peeled, sliced crosswise into medium sized pieces
In a large pot, heat the olive oil and saute the beef over medium-high heat. Until meat is lightly browned. Turn frequently to brown all sides.
Add the salt, pepper, paprika, cumin, onion, garlic, green pepper, and bay leaf. Mix well and cook till onions are translucent.. Add tomato sauce, tomato paste, vino seco, and water. Bring to a boil. Then cover, reduce heat and simmer over low heat until meat is tender, about 1 1/2 hours, stirring occasionally.
Add the stuffed olives, potatoes, and carrots. Then cover and cook for an additional 30 minutes, until the potatoes and carrots are tender. Check frequently and add additional water or vino seco, as needed. Remove the bay leaves before serving.
Serve over brown rice.
Makes 6-8 servings