How to Make the Best Carne con Papas at Home

There’s something incredibly comforting about a steaming bowl of Carne con Papas, the beloved Cuban beef and potatoes stew that has been warming hearts and homes for generations.

This hearty dish, with its tender chunks of beef slowly simmered with potatoes in a rich, aromatic sauce, embodies the essence of Cuban home cooking.

Today, we’re diving deep into this classic comfort food, sharing not just a recipe, but the cultural significance, tips, and techniques that make Carne con Papas a cherished part of Cuban cuisine.

What Makes Carne con Papas Special?

Carne con Papas stands out among Cuban dishes for its perfect balance of simplicity and flavor. The dish’s name literally translates to ‘meat with potatoes,’ but don’t let this straightforward title fool you.

The magic lies in the slow-cooking process that transforms simple ingredients into a luxurious, satisfying meal that’s perfect for family gatherings or a cozy weeknight dinner.

 

 

 

Essential Equipment

Before we begin, gather these kitchen tools:

• Large Dutch oven or heavy-bottom pot
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Peeler for potatoes
• Large mixing bowl
• Garlic press (optional)

Ingredients for Traditional Carne con Papas

For the Marinade:

• Two pounds of beef chuck, sliced into pieces that are 1.5 inches
• 6 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1/4 cup sour orange juice (or 2 tablespoons each of orange and lime juice)
• Salt to taste

For the Stew:

• 3 tablespoons olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups beef broth
• 2 large potatoes, peeled and cut into 1.5-inch chunks
• 2 carrots, cut into thick rounds
• 1/2 cup pitted Spanish olives (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Step-by-Step Preparation Instructions

Marinating the Beef:

• In a large basin, combine all the marinade ingredients.
• Add beef chunks and mix well to coat
• Cover and put in the refrigerator for at least 4 hours, preferably overnight
• Half an hour before cooking, take it out of the refrigerator.

Cooking Process:

• Place the olive oil in your Dutch oven and heat it to medium-high.
• Remove beef from marinade (reserve marinade) and pat dry
• Brown beef in batches until golden (about 5 minutes per batch)
• Remove beef and set aside
• Cook the peppers and onions in the same saucepan until they are tender.
• Add garlic and cook until fragrant
• Cook for two minutes after adding the tomato paste.
• Deglaze with white wine, scraping bottom of pot
• Return beef to pot, add reserved marinade and beef broth
• Bring to a boil, lower the heat, and simmer for an hour with a lid on.
• Cook for a further thirty to forty minutes after adding the potatoes and carrots.
• Add olives in the last 10 minutes if using
• Add cilantro as a garnish and season to taste.

Pro Tips for Perfect Carne con Papas

Meat Selection:

• Go for well-marbled beef chuck will result in the most tender meat.

Marination Time:

• Don’t skip the marinating step – it’s crucial for flavor development

Browning:

• Don’t overcrowd the pot when browning meat; work in batches

Temperature Control:

• Keep the heat at a low simmer while cooking.

Potato Tips:

• Choose waxy potatoes that hold their shape during cooking

Storage:

• Flavors improve overnight – make ahead for best results