Benefits and Advantages of carne con papas
- Ease of preparation: Carne con papas is known for its simple and relatively quick cooking process, making it ideal for busy home cooks who want a hearty meal without complicated steps. Its straightforward recipe allows even beginner cooks to create flavorful results efficiently.
- Health benefits: This dish combines nutrient-dense ingredients such as protein-rich beef chuck roast and potassium-loaded potatoes, which support muscle repair and heart health. The balanced nutrition provides essential vitamins and minerals, contributing to overall wellbeing.
- Versatility: The recipe is adaptable to various dietary needs by adjusting spice levels, selecting alternative proteins, or adding different vegetables. This flexibility makes carne con papas suitable for a wide range of preferences and dietary restrictions.
- Distinctive flavor: The rich combination of aromatic spices, tender meat, and savory potatoes creates a comforting and memorable taste. This unique flavor profile makes carne con papas stand out among other beef stews.
Jump To
- 1. Benefits and Advantages of carne con papas
- 2. Essential Ingredients for carne con papas
- 3. Dietary Substitutions to Customize Your carne con papas
- 4. How to Prepare the Perfect carne con papas: Step-by-Step Guide
- 5. Mastering carne con papas: Advanced Tips and Variations
- 6. How to Store carne con papas: Best Practices
- 7. FAQs: Frequently Asked Questions About carne con papas
- 8. carne con papas
Essential Ingredients for carne con papas
- 2 to 2 ½ pounds beef chuck roast, cut into 1-inch cubes
- 3 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 to 1 ¼ teaspoons ground cumin, divided
- 1 teaspoon garlic powder (optional, if not using fresh garlic)
- ½ teaspoon dried oregano
- 2 tablespoons olive oil or vegetable oil
- 3 to 4 Roma tomatoes, quartered or coarsely chopped
- ½ white onion, roughly chopped
- 1 serrano pepper (stemmed; can substitute jalapeño or omit for less heat) or 4 dried chili peppers (rehydrated)
- 2 to 3 cloves garlic, crushed or chopped
- 2 cups beef broth or chicken stock
- 1 bay leaf (preferably Mexican bay leaf)
- 2 large Russet potatoes, peeled and cut into 1-inch cubes
- ½ cup chopped cilantro
- Optional: ½ green bell pepper, seeded and chopped (for Cuban variation)
- Optional: 2 tablespoons achiote powder (for additional color and flavor, Cuban style)
- Optional: 1 cup white wine (for added depth in Cuban style)
- Optional: beef bouillon cubes (up to 6, if extra richness is desired)
Dietary Substitutions to Customize Your carne con papas
Protein and Main Component Alternatives: For those who prefer to avoid beef or seek alternative proteins, options like ground turkey, chicken breast, or plant-based proteins such as seasoned tofu or textured vegetable protein work well. Jackfruit offers a popular vegan substitute due to its shredded meat-like texture.
Vegetables, Sauces, and Seasoning Modifications: To customize flavor and nutrition, consider adding seasonal vegetables such as carrots, peas, or bell peppers. Swap out beef broth for low-sodium vegetable broth or use tomato paste to give the sauce a tangier note. Personalize seasonings by incorporating herbs like oregano, thyme, or experimenting with different spice blends to suit your taste. These adjustments maintain the dish’s vibrant flavor while making it adaptable to various dietary restrictions and preferences.
This flexibility allows carne con papas to remain a beloved dish that can fit many lifestyles and still deliver satisfying flavors.
For detailed tips on roasting beef, visit Beef Chuck Roast Cooking Tips. Discover more about the health benefits of potatoes at Health Benefits of Potatoes. Step-by-step preparation guidance is also available at How to Make Carne con Papas.
Check out other satisfying dishes like Garlic Chicken and Hamburger Steaks with Onion Gravy for more flavorful meal ideas.
How to Prepare the Perfect carne con papas: Step-by-Step Guide
- Prepare the ingredients: Peel and cube the potatoes, cut the beef chuck roast into 1-inch pieces, and roughly chop the onion and garlic. Set aside the serrano pepper or dried chilies depending on your heat preference.
- Season the beef: In a large bowl, toss beef cubes with 2 ½ teaspoons kosher salt, black pepper, garlic powder (if using), dried oregano, and cumin. This helps infuse the meat with classic flavors.
- Brown the beef: Heat 2 tablespoons of olive or vegetable oil in a large pot or Dutch oven over medium-high heat. Sear beef cubes on all sides for about 10 minutes until nicely browned to develop depth in the stew.
- Prepare the sauce:
- For fresh tomato sauce, blend tomatoes, onion, pepper, garlic, remaining ½ teaspoon salt, and beef broth until smooth. Strain if a silky texture is desired.
- For dried chili sauce, soak dried chilies for 15 minutes until soft, drain, then blend with chicken stock, tomatoes, onion, garlic, oregano, cumin, and salt.
- For Cuban-style sauce, blend bell pepper, onion, garlic, cumin, and salt with olive oil, sauté with achiote powder before adding the tomato sauce and liquids.
- Simmer the beef: Add the sauce mixture and bay leaf to the browned beef, scrape any browned bits from the pot, and bring to a simmer. Cover and reduce heat to medium-low. Cook for 10 to 45 minutes (depending on cooking method), letting flavors meld and beef soften.
- Add potatoes: Stir in cubed potatoes, cover again, and simmer 15 to 30 minutes until both meat and potatoes are fork-tender. Adjust seasoning if needed.
- Finish and rest: Remove bay leaf and stir in chopped cilantro. Let stew rest off heat for 10 minutes for the sauce to thicken naturally.
- Serve: Serve hot with white rice and warm tortillas or enjoy as a delicious hearty stew.
Mastering carne con papas: Advanced Tips and Variations
Pro cooking techniques: Marinate the beef in olive oil, garlic, and cumin for at least one hour to tenderize and infuse flavor. Searing meat well is crucial for a rich base. Slow-cook on low heat for the best tender results.
Flavor variations: Add chipotle peppers for smoky heat or finish with fresh lime juice and cilantro for brightness. Swap cumin for coriander or cinnamon for subtle aroma changes. Including achiote powder and white wine can impart authentic Cuban flair.
Presentation tips: Serve in rustic bowls, topped with fresh cilantro or green onions. Add colorful sides like pickled vegetables for contrast. Drizzling with infused olive oil enhances aroma and visual appeal.
Make-ahead option: Prepare the stew a day ahead to deepen flavors. Store in airtight containers refrigerated and gently reheat to preserve texture and taste.
How to Store carne con papas: Best Practices
- Refrigeration: Cool the stew within two hours of cooking, then store in airtight containers. Consume within 3 to 4 days for optimal freshness.
- Freezing: Portion stew into freezer-safe containers or bags, label with date. Freeze for 2 to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Avoid microwaving excessively to maintain meat texture and sauce consistency. Add broth if reheated stew appears dry.
- Meal prep: Divide into single servings for convenient reheating. Ensure stew cools before sealing containers to prevent condensation and spoilage.
FAQs: Frequently Asked Questions About carne con papas
What is carne con papas and where does it come from?
Carne con papas is a traditional Mexican beef stew featuring tender chunks of beef and potatoes cooked in a flavorful tomato-based sauce with onions, garlic, and spices like cumin and oregano. Unlike European stews, its sauce has a slightly sweet and tangy taste thanks to fresh tomatoes and peppers. This hearty dish is popular in many Mexican households as a comforting meal.
What ingredients do I need to make authentic carne con papas?
To prepare carne con papas, you’ll need beef chuck roast cut into cubes, russet potatoes, and fresh veggies like Roma tomatoes, white onions, garlic, and serrano peppers. Spices commonly used include dried oregano, ground cumin, garlic powder, salt, black pepper, and a bay leaf. Beef broth and fresh cilantro are also essential to build the stew’s depth of flavor.
How do I make carne con papas from scratch?
Begin by seasoning and browning the beef in a hot pan. Meanwhile, blend tomatoes, garlic, onions, serrano pepper, and beef broth to create the sauce. Strain this mixture into the beef pot, add a bay leaf, and simmer gently. Add peeled and cut potatoes halfway through cooking, then cook until tender. Finish by removing the bay leaf and stirring in chopped cilantro before letting the stew rest.
Can I make carne con papas less spicy or more spicy?
Yes, adjusting the spice level is easy. For a milder stew, substitute serrano peppers with jalapeños or omit peppers entirely. To increase heat, add additional serrano peppers or include some chopped chipotle for smoky spiciness. Always taste the sauce as it cooks to reach the preferred spice level.
How should I store and reheat leftover carne con papas?
Store leftovers in an airtight container in the refrigerator for up to 5-7 days, or freeze for up to 3 months. To reheat, thaw frozen portions overnight in the fridge, then warm on the stove over low heat or in the microwave until heated throughout. Stir occasionally to maintain an even temperature and prevent sticking.
carne con papas
- Total Time: 55-75 minutes
- Yield: 4 to 6 servings
- Diet: Gluten-Free
Description
🥩 Carne con Papas is a hearty beef and potato stew simmered in a rich tomato-based sauce with aromatic spices, perfect for comforting meals.
🍲 This classic Cuban and Mexican-inspired dish offers tender meat and flavorful potatoes, making it an ideal satisfying dinner for family and friends.
Ingredients
– 2 to 2 ½ pounds beef chuck roast, cut into 1-inch cubes
– 3 teaspoons kosher salt, divided
– 1 teaspoon freshly ground black pepper
– 1 to 1 ¼ teaspoons ground cumin, divided
– 1 teaspoon garlic powder (optional, if not using fresh garlic)
– ½ teaspoon dried oregano
– 2 tablespoons olive oil or vegetable oil
– 3 to 4 Roma tomatoes, quartered or coarsely chopped
– ½ white onion, roughly chopped
– 1 serrano pepper (stemmed; can substitute jalapeño or omit for less heat) or 4 dried chili peppers (rehydrated)
– 2 to 3 cloves garlic, crushed or chopped
– 2 cups beef broth or chicken stock
– 1 bay leaf (preferably Mexican bay leaf)
– 2 large Russet potatoes, peeled and cut into 1-inch cubes
– ½ cup chopped cilantro
– Optional: ½ green bell pepper, seeded and chopped (for Cuban variation)
– Optional: 2 tablespoons achiote powder (for additional color and flavor, Cuban style)
– Optional: 1 cup white wine (for added depth in Cuban style)
– Optional: beef bouillon cubes (up to 6, if extra richness is desired)
Instructions
Prepare the ingredients: Peel and cube the potatoes, cut the beef chuck roast into 1-inch pieces, and roughly chop the onion and garlic. Set aside the serrano pepper or dried chilies depending on your heat preference.
Season the beef: In a large bowl, toss beef cubes with 2 ½ teaspoons kosher salt, black pepper, garlic powder (if using), dried oregano, and cumin. This helps infuse the meat with classic flavors.
Brown the beef: Heat 2 tablespoons of olive or vegetable oil in a large pot or Dutch oven over medium-high heat. Sear beef cubes on all sides for about 10 minutes until nicely browned to develop depth in the stew.
Prepare the sauce:
- For fresh tomato sauce, blend tomatoes, onion, pepper, garlic, remaining ½ teaspoon salt, and beef broth until smooth. Strain if a silky texture is desired.
- For dried chili sauce, soak dried chilies for 15 minutes until soft, drain, then blend with chicken stock, tomatoes, onion, garlic, oregano, cumin, and salt.
- For Cuban-style sauce, blend bell pepper, onion, garlic, cumin, and salt with olive oil, sauté with achiote powder before adding the tomato sauce and liquids.
Simmer the beef: Add the sauce mixture and bay leaf to the browned beef, scrape any browned bits from the pot, and bring to a simmer. Cover and reduce heat to medium-low. Cook for 10 to 45 minutes (depending on cooking method), letting flavors meld and beef soften.
Add potatoes: Stir in cubed potatoes, cover again, and simmer 15 to 30 minutes until both meat and potatoes are fork-tender. Adjust seasoning if needed.
Finish and rest: Remove bay leaf and stir in chopped cilantro. Let stew rest off heat for 10 minutes for the sauce to thicken naturally.
Serve: Serve hot with white rice and warm tortillas or enjoy as a delicious hearty stew.
Notes
🔥 Sear beef well to develop rich flavors and prevent sticking during simmering.
🌶️ Adjust spice levels by swapping serrano peppers for jalapeños or omitting peppers for milder taste.
🥔 Cut potatoes uniformly to ensure even cooking and perfect tenderness.
- Prep Time: 15 minutes
- Simmering Time: 40-60 minutes
- Cook Time: 40-60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cuban/Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 1350 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: N/A
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 95 mg
Keywords: Carne con Papas, Cuban Beef Stew, Potato Stew, Latin Beef Recipe
This carne con papas recipe reminds me so much of my grandmother’s kitchen! 🍲 I added a little cumin and it turned out amazing. Thank you for bringing back such sweet memories!
★★★★★