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Carne Con Papas

2h 45m

Ingredients

Original recipe (1x) yields 6 servings

Small White Onion (chopped)

1 pcs (one piece)

Green Bell Pepper (seeded & chopped)

1 pcs (one piece)

Garlic Cloves (crushed)

3 pcs (one piece)

Ground Cumin

1 tsp (teaspoon)

Salt

1 tsp (teaspoon)

Pepper

1 tsp (teaspoon)

Bijol

1 tbsp (tablespoon)

Bay Laves

2 qty (quantity)

Canned Tomato Sauce

1 qty (quantity)

Canned Tomatoes (diced)

1 qty (quantity)

Beef Stew Meat

2 lb (pound)

White Potatoes (1cm cubed)

2 qty (quantity)

Dry White Wine

1 c (cup)

Beef Bouillon

4 c (cup)

Photos
(3)

Links
(1)

Documents
(1)

Authentic Cuban Carne con Papas (Beef Stew) - A Sassy Spoon®.pdf

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Instructions:

In a Dutch oven*, heat 2 tablespoons of oil at medium-high heat. Brown the cubed beef on all sides for about 5 minutes. Set aside.

Add the remaining 2 tablespoons of oil into the Dutch oven then sauté the green peppers and onions until tender about 4-5 minutes. Add the garlic and sauté for 30 seconds.

Stir in the cooking wine. Deglaze the pot, scrapping the bottom of the pot with wooden spoon getting all those delicious bits of flavor. Cook for about 1-2 minutes until the wine has slightly reduced.

Add in the water, beef bouillon cube (I like to crush it with my fingers before adding it), tomato sauce, complete seasoning, cumin, smoked paprika, bay leaves, salt, and pepper to taste. Stir to combine. Bring to a boil.

Add the meat back in. Reduce heat to LOW and cover with a lid. Simmer for 1 hour or until the meat is tender. Check every so often to see if the stew is drying out. If yes, gently stir in 1/2 cup of water or more as needed.

If the beef is still tough after 1 hour, cook for another hour until the meat is fork-tender and the sauce has thickened. Again, make sure to add water as needed so the meat does not dry out. Depending on the quality of the meat or the heat of your stove (not all stoves are created equal), the meat may need more or less time until it is completely fork-tender. Use your best judgment here!

Once the meat is tender, add in the potatoes. Cook on LOW for another 30 minutes until the potatoes are fork-tender.

Taste and adjust seasonings. Serve immediately over white rice. Enjoy!

NOTE:

Instruction Variation:

If you’re impatient and not intimidated by it, you can make this same thing in a pressure cooker.

Follow steps 1-4, but put in a pressure cooker instead of a crockpot.

Following manufacturer’s directions, cook under 15 pound pressure for about 45 minutes.

Ingredients

Small White Onion should be: 0.5 (1/2) of the quantity

Green Bell Pepper should be: 0.5 (1/2) of the quantity

Ground Cumin should be: 0.5 (1/2) tsp.

Salt should be: 0.25 (1/4) tsp.

Pepper should be: 0.25 (1/4) tsp.

Beef Bouillon requires 6x cubes

Troubleshooting:

Add water: Keep a close on the stew because if you notice the stew is becoming dry during cooking, you need to add more water! This will help keep the beef moist and prevent it from drying out.

Tough Beef: If your meat turns out tough, it may not have cooked long enough. Make sure you’re simmering the stew over LOW heat for at least 1 hour to allow the meat to become tender. Consider cutting the meat into smaller pieces to ensure tenderness.

Watery Sauce: If your sauce is too thin, you can thicken it by mixing a teaspoon of cornstarch with 2 tablespoons of cold water and adding it to the simmering stew. Alternatively, you can remove some of the liquid and simmer the stew uncovered to allow it to reduce and thicken naturally.

Do not have an account?

Carne Con Papas

Ingredients

Photos(3)

Links(1)

Documents(1)

There’s more to this story…

Do not have an account?

Carne Con Papas

Ingredients

Photos(3)

Links(1)

Documents(1)

There’s more to this story…

Instructions:

NOTE:

Instruction Variation:

*Ingredients*