Wednesday, January 22, 2014

Cuban Meat & Potato Stew - Carne con Papa

There are so many beef stew recipes out there it is sometimes hard to keep up not to mention it can be overwhelming to choose a recipe. Do a Google search on beef stew and the results are endless. There are many renditions of it, but today I'd like to offer the Cuban version of it and it is my personal favorite. My grandma used to make this when I was growing up but sadly I don't remember what it tastes like and also I never learned the recipe from her... that lady could cook up a storm! According to my mother, this carne con papa recipe is exactly how my grandmother used to make it. To me that is a huge compliment that it does, because this meal and another famous Cuban meal called Picadillo reminds me of her. I'm not sure if it's the paprika, the tomato sauce, the wine that makes this particular beef stew rich in flavor and much added depth,but what I am sure of is how much my family enjoys it whenever I make it. The recipe calls for potatoes but I used sweet potatoes for my boyfriend (pictured) and yes it does work the same!

Serves 4

1 1/2 - 2 lbs beef stew meat
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 onion, chopped
3 cloves garlic, minced
1 green or red pepper, chopped
1 8 oz. can tomato sauce
1 cup white wine
1 cup water
2 or 3 large potatoes, chopped in medium cubes

1. In a large skillet, brown the stew meat until browned on all sides with the oil. When the meat is browned add the salt, paprika, pepper, bay leaf, onion, garlic and green pepper.

2. Cook the vegetables for about 5 minutes or until the onions are wilted and somewhat translucent. Add the tomato sauce, wine and water. Stir everything together and bring to a simmer. Simmer for about 10 minutes, covered.

3. After 10 minutes add the chopped potatoes, stir together and simmer until the potatoes are fork tender. Enjoy!

2 comments:

  1. Loved your carne con papa Jackie! We especially liked that this is an authentic, rustic way of cooking beef. A beautiful traditional stew, very similar to ones we have here in Greece. The difference is we cut the potatoes in large wedges here most of the times, when used for stew. They 're called Yahni:) Does the pepper get a bit a sweet being sautee?
    Once again, thank you for a wonderful post!

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    1. Thank you Little Cooking Tips! This is one of my favorite meals that my mom use to make and Eryka has been able to capture the flavor exactly like my moms. Something I have never been able to do, no matter how much I try! The pepper adds a real depth to the dish, yes maybe even adding a bit of sweetness, but not sugary to round out the flavor. Thank you for stopping by and commenting!

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