Carne con Papas (Cuban)

Catherine Haury


A family favorite. It brings back memories of my grandpa in the kitchen. I've even taught my 9 year old daughter how to cook this.

pinch tips: How to Tie a Roast




4 Tbsp
olive oil, extra virgin
2 c
onion, chopped
2 c
green bell pepper, chopped
6 clove
garlic, mashed
2 lb
lean stewing beef
amount of white flour for dredging meat
2 tsp
ground cumin
2 tsp
dried oregano
1 tsp
1/2 tsp
ground black pepper
1 c
red cooking wine
15 oz
tomato sauce
3 Tbsp
white wine vinegar
1/4 c
spanish olives (pimiento stuffed)
bay leaves
1 1/2 to 2 c
water or beef stock
4 to 5
potatoes, peeled & cut into large chunks
salt and pepper, to taste

Directions Step-By-Step

Heat oil over medium heat in a large sauté pan. Add onion and green pepper; cook and stir until transparent. Add garlic and sauté for an additional minute.
Lightly salt and pepper the meat cubes and dredge in flour. Add the meat to the pan and brown on all sides. Add the cumin, oregano, salt and pepper and cook for 3 minutes. Add wine, tomato sauce, vinegar, olives and bay leaves. Add just enough water or beef stock to cover the meat. Bring to a boil, reduce heat to low, cover and simmer until fork-tender, about 1-2 hours. Add more water if the stew becomes too thick.
Add potatoes and cook, covered, until potatoes are tender. Season with salt and pepper to taste. Serve hot with rice.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy