Authentic Cuban Carne con Papas (Beef Stew)

This authentic Carne Con Papas recipe is a hearty beef stew made with tender beef, potatoes, and a savory tomato sauce that's pure comfort. It's the ultimate 'meat and potatoes' dish, perfect for any day of the week, served with a side of fluffy white rice to complete the experience. It's Cuban comfort food at its finest!

📝 Ingredients

• 1/4 cup neutral oil (vegetable, canola, etc)
• 2 lbs beef chuck stew meat (cut into 1-inch chunks)
• 1 large green pepper (diced)
• 1 large onion (diced)
• 4 cloves garlic (minced)
• 1/2 cup dry cooking wine (vino seco)
• 2 cups water (plus more as needed)
• 1 cube beef bouillon
• 8 ounces tomato sauce
• 1/2 tablespoon complete seasoning
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 bay leaves
• Salt + pepper to taste
• 3 large Russet potatoes (peeled and quartered)

👨‍🍳 Instructions

1. 1In 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.
2. 2Add 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.
3. 3Stir 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.
4. 4Add 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.
5. 5Add 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.
6. 6If 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!
7. 7Once the meat is tender, add in the potatoes. Cook on LOW for another 30 minutes until the potatoes are fork-tender.
8. 8Taste and adjust seasonings. Serve immediately over white rice. Enjoy!