Carne Molida [Video+Recipe] Ground Beef with Vegetables

Ingredients

• 0.7 kg (1 1/2 lb)ground beef
• 7.5 ml (1 1/2 tsp), divided, or to tastesalt
• 1.25 ml (1/4 tsp)freshly cracked or ground black pepper
• 30 ml (2 tbsp)oil for frying or olive oil
• 1 largewhite onion, diced
• 3 cloves, choppedgarlic
• 180 ml (3/4 cup)tomato sauce
• 1 large, peeled and dicedcarrot
• 350 g (3/4 lb), dicedwaxy potatoes
• 60 ml (1/4 cup), optionalpitted green olives
• 1 stalk, chopped, optionalcelery
• 1red bell pepper
• 7.5 ml (1/2 tbsp), or to tastehot sauce
• 15 ml (1 tbsp), mincedfresh parsley

Instructions

1. 1

   Brown the beef

   Season the beef with salt and pepper. Heat the oil in a large skillet over medium-high heat, add the beef and cook, stirring, until the liquid has evaporated and the meat is browned. Add the onion and garlic and stir until heated through. Mix in the tomato sauce and 240 ml (1 cup) water. Reduce the heat to medium-low, cover and simmer until the mixture comes to a boil, about 5–7 minutes.

2. 2

   Cook the vegetables

   Stir in the potatoes and carrot. Cover and simmer for 15 minutes, adding water as needed to keep the liquid at the same level. Add the bell pepper, celery and olives, if using, then cover and simmer for 5 minutes, adding water as needed to maintain the liquid level. Season with hot sauce and salt to taste. Stir in the parsley and take the skillet off the heat.

3. 3

   Serve the dish

   Remove the skillet from the heat and serve.

What is carne molida con vegetales?

Carne molida means ground meat in Spanish; here, it is simmered with vegetables in a simple tomato-based sauce. This is a home-style Dominican preparation, with the beef and vegetables cooked together until the potatoes and carrots are tender.

This version builds flavour by browning the beef first, then simmering it with onion, garlic and tomato sauce. Green olives, celery and hot sauce bring optional salty, savoury or spicy notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 258 calories, 27g protein, 13g carbs, 11g fat.

The potatoes, carrot and tomato sauce contribute most of the carbohydrates, while the beef provides most of the protein and much of the fat. Pair a serving with a generous salad or other non-starchy vegetables for a more varied plate.

Brown the beef well

Beef: Give it room in the skillet and cook until its released liquid has evaporated and the meat has browned. This provides a more savoury base than adding the vegetables while the beef is still steaming.

Aromatics: Stir in the onion and garlic after browning, letting them heat through before adding the tomato sauce.

Cut the vegetables evenly

Potatoes and carrot: Dice them into similarly sized pieces so they cook at a similar pace during the 15-minute simmer. Waxy potatoes are a good choice when you want pieces that hold their shape.

Pepper and celery: These go in later, with the olives if you are using them, and simmer for just 5 minutes. That shorter cooking time helps them keep more of their texture.

Watch the simmer

Liquid: After adding 240 ml of water, cover the skillet and simmer over medium-low heat for 5–7 minutes, until the mixture comes to a boil. Add more water during the vegetable cooking stages as needed to keep the liquid level steady.

Doneness: Check that the potato and carrot pieces are tender before serving. If they need longer, continue cooking and keep an eye on the liquid so the mixture does not dry out.

Finish and serve

Seasoning: Add hot sauce and adjust the salt to taste near the end, then stir in the parsley after taking the skillet off the heat.

On the plate: Serve it with rice, if you like, or pair it with a crisp salad or another vegetable side. A fresh, lightly dressed side can balance the rich beef and soft vegetables.

Recipe notes & tips

• Use a large skillet so the beef can brown rather than steam.
• Dice the potatoes and carrot to similar sizes for more even cooking.
• Keep extra water nearby to maintain the liquid level as the vegetables simmer.
• Add the olives only if you want their salty, briny flavour.
• Taste before adding the final salt, especially if using olives and hot sauce.

Variations

• More heat: Add extra hot sauce a little at a time to suit your taste.
• Olive-free: Leave out the green olives for a milder, less briny version.
• Extra celery: Add another chopped stalk alongside the listed celery for more crunch and savoury flavour.
• Parsley finish: Sprinkle on a little extra fresh parsley just before serving.
• Olive oil: Use olive oil in place of frying oil for the same cooking method.

Common mistakes to avoid

• Crowding the beef: It can steam instead of brown; use a large skillet and let the liquid evaporate.
• Adding vegetables too early: The beef may not brown properly; wait until it has browned before adding onion and garlic.
• Uneven dicing: Large pieces may stay firm while small ones soften; cut the potatoes and carrot to similar sizes.
• Letting the pan dry out: The vegetables need moisture to simmer; add water as needed to maintain the liquid level.
• Overcooking the pepper: It can lose its texture; add it for the final 5-minute simmer.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in a covered pan over a gentle heat, stirring occasionally and adding a splash of water if needed, or microwave until piping hot throughout.

Frequently asked questions