Traditional Carne Con Papas Recipe
What is Carne Con Papas?
Carne con Papas, meaning “meat with potatoes,” is a hearty and comforting Cuban stew made with tender beef. This rich, saucy dish is beloved in many Latin cultures and is perfect for family dinners, holidays, or chilly evenings.
Cultural Roots & Inspiration
While many Latin American cuisines have their own versions of Carne Con Papas, the Cuban recipe stands out for its signature use of tomato-based sofrito, olives, and seasonings. Blogs like A Sassy Spoon highlight the homestyle Cuban approach, using beef chuck and flavorful ingredients that simmer to perfection.
Carne Con Papas Ingredients
- 2 lbs beef chuck (or stew meat)
- 4 large potatoes (Yukon Gold or russet)
- 1 onion, chopped
- 1 bell pepper, chopped
- 3–4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 2 bay leaves
- 1/4 cup tomato paste or 1/2 cup tomato sauce
- 1/2 cup white grape juice mixed with a splash of lemon juice
- 1 cup beef broth
- 1/2 cup green olives (optional)
- 2 tbsp olive oil
- Salt and pepper, to taste
Carne Con Papas with Tomato Sauce
Using tomato sauce instead of paste (as seen in Mexico in My Kitchen) results in a slightly looser, more savory stew. It’s an excellent alternative if you prefer more sauce with your rice or bread.
How to Make Carne Con Papas
1. Prep the Ingredients
Dice your beef and potatoes, chop your aromatics, and gather your spices. A well-prepped mise en place saves a ton of time.
2. Sear the Beef
In a Dutch oven or large pot, heat olive oil and brown the beef in batches. Set aside.
3. Build the Sofrito
In the same pan, cook the onions, garlic, and bell peppers until soft, then stir in tomato sauce or paste, spices, and the white grape juice blend.
4. Simmer the Stew
Return the beef, add broth, and cover. Simmer on low for about 60 minutes.
5. Add Potatoes
Add the chopped potatoes and simmer the stew for 25 to 30 minutes, or until the potatoes are soft enough to pierce with a fork.
6. Finish and Serve
Add olives, adjust seasoning, and let it rest before serving. Spoon over white rice or with crusty bread.
Carne Con Papas in English
Recipes like Isabel Eats’ Carne Con Papas offer a simple, English-language interpretation that stays true to Latin flavor while being easy for beginners to follow. Whether you’re bilingual or just exploring Cuban cuisine, her step-by-step visuals are super helpful.
Carne Con Papas with Ground Beef
Want a quicker version? Swap the beef chunks for ground beef. Sear the meat along with the aromatic vegetables, then proceed with the recipe as usual. It won’t be as traditional, but it’s still delicious and faster to make on a weeknight.
Carne Con Papas Recipe Slow Cooker Version
Throw all your ingredients into a slow cooker after searing the beef and sautéing the veggies. Set to low for 6–8 hours or high for 4–5 hours. Add the potatoes halfway through to avoid mushiness.
Carne Con Papas Recipe Easy Style
Short on time? Use pre-cut stew meat, canned tomato sauce, and frozen diced bell peppers. Simmer for at least 45 minutes, and you’ve got yourself a quick comfort classic.
Carne Con Papas Recipe Cuban Style
In the Cuban tradition, green olives and a splash of white grape juice with lemon are key for a salty, tangy contrast. Serve with white rice, fried plantains, and maybe a little avocado for the ultimate meal.
Serving Suggestions
- White rice (mandatory!)
- Tostones or maduros
- Crusty bread
- Side of avocado or simple salad
How to Make Papas Guisadas?
Papas Guisadas (stewed potatoes) are basically the meatless sibling of Carne Con Papas. Simply sauté garlic, onions, and tomatoes, then simmer the potatoes in broth with cumin and oregano until tender. It’s the perfect side dish or vegetarian main.
Storage & Reheating Tips
Storing Leftovers
Cool completely before refrigerating. Store in airtight containers for up to 4 days.
Reheating
Use a pot over low heat with a splash of broth or microwave in 60-second intervals. Avoid overheating to maintain texture.
Nutrition Info
- Calories: ~400 per serving
- Protein: 30g
- Fat: 15g
- Carbs: 35g
- Fiber: 4g
Use lean beef and go easy on oil for a lighter dish.
Explore More Recipes
Looking to expand your culinary repertoire? Check out these delightful recipes from Chef Steph:
- The Ultimate Terra Massoud Recipe: A Creamy Dream Dessert Inspired by Tiramisu
- Matjesbrötchen Recipe – A Traditional German Herring Sandwich
- Dried Fruit and Fish Recipe: A Unique & Delicious Combination
These dishes offer a variety of flavors and techniques to keep your meals exciting and satisfying.
FAQs
What meat do I use for Carne Con Papas?
Beef chuck is the go-to. It becomes incredibly tender when simmered and holds up well with potatoes. Stew beef (pre-cut chuck) is also perfect.
Is carne picada the same as stew meat?
Not quite. Carne picada is finely chopped or ground beef, while stew meat is cubed chunks of tougher cuts like chuck. You can use carne picada for a faster version, but it won’t have the same texture.
How does carne con papas differ from carne guisada?
Actually, this seems like a typo. But for clarity:
- Carne guisada is a stewed meat dish (often with a thicker gravy).
- Carne con papas features potatoes and tends to have a lighter, more tomato-based broth compared to its counterparts.
How to make papas guisadas?
Follow the method above: sauté aromatics, add diced potatoes and broth, season, and simmer until tender.