Carne con papas is a delicious staple in Cuban cuisine, and it’s a versatile dish that lends itself to experimentation.
Our family recipe— Cuban Beef Stew—is easy to make and will warm up your table!
From your average family lunch to entertaining guests, this Cuban recipe will add some sabor and excitement to any meal!
½ cup Conchita Extra Virgin Olive Oil
2 pounds boneless chuck, cut into 1-inch cubes
1 large onion, finely chopped
1 large green bell pepper, seeded and chopped
1 14 oz can Conchita Spanish Sofrito
4 cloves garlic, finely chopped
2 teaspoons salt
1 tablespoon paprika
2 bay leaves
¼ teaspoon dried oregano
1 8 oz can Conchita Tomato Sauce
1 cup Conchita Dry White Cooking Wine
1 cup beef stock
4 large all-purpose potatoes, peeled and cut into 1-inch pieces
¼ cup Conchita Capers in Vinegar, drained
¼ cup loosely packed finely minced fresh parsley for garnish
1 7 oz can Conchita Red Pimientos, cut into strips, for garnish
1.
In a large, heavy-bottomed saucepan, heat the oil over medium heat until fragrant, then brown the meat on all sides.
2.
Add the onions, bell pepper, and garlic, and cook, stirring, over low heat, until the onion is tender, 6 to 8 minutes.
3.
Add the remaining ingredients, except for the potatoes, capers, and garnishes, and cook, covered, 1 hour.
4.
Add the potatoes and capers and cook another hour, until the meat and potatoes are tender. If extra liquid is needed, add equal parts water and Conchita Dry Cooking Wine.
5.
Transfer to a deep serving bowl, sprinkle with the parsley and top with sliced pimientos, and serve immediately.
Serves 6 to 8.
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