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 Recipe Made Easy With Tender Beef and Potatoes

Name: carne con papas
Prep time: PT-486515H54M27S
Cook time: PT-486515H39M27S
Total time: PT-486515H39M27S
Cuisine: Cuban/Mexican
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)

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