Authentic Cuban Carne con Papas: The Ultimate Tender Beef & Potato Stew Recipe

Cuban Carne con Papas is more than just a dish; it’s a cherished household staple, a comforting embrace in a bowl that evokes memories of home and family. Growing up in a Cuban household, my mom prepared this delightful stew about once a week, and to this day, I remain completely captivated by this incredibly flavorful and surprisingly easy recipe! It’s a true testament to the power of slow cooking, transforming simple ingredients into something truly extraordinary.

This Classic Cuban Carne con Papas holds a special place in my heart, being one of my all-time favorite meals and even featured in one of my very first cooking videos on YouTube. There’s something truly magical about a dish that features supremely tender beef, so succulent that you won’t even need a knife to cut it. The beef should literally fall apart with just the gentle pressure of a fork, melting in your mouth with every bite.

While it’s true that this dish requires patience, typically simmering for about 2 ½ to 3 hours, the wait is absolutely worth every single moment. Cuban meals are renowned for their slow and deliberate cooking methods, allowing flavors to meld and deepen over time, resulting in a richness that cannot be rushed. The good news is that despite the lengthy cook time, the actual hands-on preparation for Carne con Papas is minimal, making it a perfect candidate for a cozy weekend meal or even a weeknight if you start early. For me, this is the epitome of comfort food – hearty, nourishing, and deeply satisfying.

This particular Cuban Carne con Papas recipe comes directly from my beloved grandma, who, in my humble opinion, is nothing short of the queen of Cuban cuisine. Her recipes are tried, true, and bursting with authentic flavor. The only slight difference in my version is the addition of a little flour to coat the beef and a quick sear. These small steps, as you’ll discover, contribute immensely to the final texture and depth of flavor, creating a slightly thicker sauce and a more complex taste profile.

Why This Cuban Carne con Papas Recipe is a Must-Try

There are countless reasons why this traditional Cuban beef and potato stew has captivated generations. It’s more than just a meal; it’s an experience. Here’s what makes this recipe truly exceptional:

Unbelievably Tender Beef: The hallmark of a truly great Carne con Papas is beef that is so tender it literally falls apart. Thanks to the long, slow simmering process, even more economical cuts of beef transform into incredibly succulent pieces that melt in your mouth. You won’t need a knife; a fork is all you’ll ever require to enjoy this perfectly cooked meat.
Simple Yet Profoundly Flavorful Accompaniment: You don’t need a complicated array of side dishes with this stew. Forget about needing Cuban black beans or an elaborate salad. The rich, savory gravy and tender ingredients of Carne con Papas pair perfectly with nothing more than fluffy, plain white rice. The rice acts as a neutral canvas, allowing the complex flavors of the stew to truly shine, soaking up every last drop of that delicious sauce.
Budget-Friendly & Economical: This recipe is incredibly inexpensive to make, offering incredible flavor without breaking the bank. Because the beef cooks for several hours, you don’t need to splurge on an expensive cut of meat. More affordable options like chuck roast or stewing beef are ideal, as the long cooking time ensures they become exquisitely tender, making this a smart and satisfying choice for any budget.
An Authentic Family Legacy: This isn’t just a recipe; it’s a piece of family history, passed down from my grandma, the undisputed queen of Cuban cooking. Preparing this dish connects you to a rich culinary tradition, ensuring you get an authentic taste of homemade Cuban cuisine. The love and experience poured into generations of this recipe are evident in every bite.
Surprisingly Easy to Prepare: Don’t let the long cooking time intimidate you. While the stew simmers for 2 ½ to 3 hours, the hands-on preparation is surprisingly quick and straightforward. Most of the time is spent letting the magic happen slowly on the stovetop, allowing you to enjoy your day while a delicious, aromatic meal comes to life.

Key Ingredients for Authentic Cuban Flavor

The beauty of Cuban Carne con Papas lies in its relatively simple ingredients, each playing a vital role in building its signature depth of flavor. Understanding these components is key to mastering the dish:

Beef: The star of the show. For slow-cooked stews, cuts like chuck roast, boneless beef short ribs, or pre-cut stew meat are perfect. These cuts contain connective tissue that breaks down during long cooking, resulting in that desired fork-tender texture. Searing the beef before simmering is crucial for developing a rich, savory crust (the Maillard reaction) and locking in juices, while a light dusting of all-purpose flour helps thicken the sauce.
Potatoes: A hearty companion to the beef. Opt for waxy or all-purpose potatoes like Yukon Gold, red potatoes, or even Russets (though Russets might break down more easily). Cutting them into uniform 1-inch cubes ensures even cooking and prevents them from turning mushy. They absorb the wonderful flavors of the stew, becoming tender and satisfying.
Sofrito Base (Onion, Bell Pepper, Garlic): The aromatic foundation of almost all Cuban cuisine. A small yellow onion and a green bell pepper are sautéed until translucent, creating a sweet and savory base. Freshly minced garlic cloves are then added, providing that unmistakable pungent aroma and flavor. This trio is essential for building the initial layer of taste.
Tomato Sauce: Contributes a rich, slightly tangy backdrop and a beautiful reddish-brown color to the stew. It helps create the luscious, saucy consistency that defines Carne con Papas.
Dry White Wine: Often a secret ingredient for adding an incredible layer of depth and subtle sweetness. When used to deglaze the pan, it lifts all the caramelized bits from the bottom, incorporating those concentrated flavors back into the sauce. If you prefer not to use wine, a good quality beef broth with a splash of apple cider vinegar can be a substitute, though the flavor profile will be slightly different.
Olives: A distinctly Cuban touch. Manzanilla olives (often pimento-stuffed) or other Spanish green olives add a briny, salty counterpoint to the richness of the beef and tomato, making the flavors pop.
Spices:
- Sazón: A staple in Latin American kitchens. Goya Sazón typically contains coriander, annatto (for color), garlic powder, cumin, and oregano. It gives the stew its characteristic vibrant color and savory, earthy flavor.
- Cumin: Provides a warm, earthy, and slightly pungent flavor that is quintessential to Cuban cooking.
- Bay Leaves: Infuse the stew with a subtle, herbaceous, and slightly floral aroma, adding complexity to the overall flavor profile.
- Salt and Freshly Ground Black Pepper: Essential for seasoning the beef and the stew to perfection, bringing all the flavors into balance.
Water or Beef Broth: Forms the liquid base for the stew, allowing the beef to tenderize and the flavors to meld. Beef broth will add an extra layer of savory depth.

Step-by-Step Guide: Crafting Your Authentic Cuban Carne con Papas

Follow these detailed steps to create a truly delicious and authentic Cuban Carne con Papas that will impress your family and friends. Remember, patience is a virtue when it comes to slow cooking!

Prepare the Beef: Begin by patting your 2 lbs of beef (chuck roast or stew meat, cut into 1.5-inch cubes) thoroughly dry with paper towels. This is crucial for achieving a good sear. Season the beef generously on all sides with salt and freshly ground black pepper. Then, lightly coat the seasoned beef cubes with 2 tablespoons of all-purpose flour, shaking off any excess. The flour helps to create a beautiful crust when seared and contributes to thickening the stew later.
Sear the Beef for Flavor: Heat 2-3 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully add the floured beef in batches, ensuring not to overcrowd the pot. Sear each side for 5-6 minutes until a deep, golden-brown crust forms. This searing step is vital for developing rich, caramelized flavors (the Maillard reaction) that will deepen the taste of your stew. Remove the seared beef from the pot and set it aside on a plate.
Sauté the Aromatics (Sofrito Base): If necessary, add a tiny bit more oil to the pot. Reduce the heat to medium. Add the chopped small onion and green bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until they become soft and translucent.
Add the Garlic: Stir in the 2 minced garlic cloves and cook for just another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Deglaze with Wine: Pour in the ½ cup of dry white wine. Immediately use a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the pot. This process, called deglazing, incorporates those concentrated flavors back into your stew. Let the wine simmer and reduce by half, which will take about 3-5 minutes, allowing its alcohol to cook off and its flavors to concentrate.
Combine and Simmer (First Phase): Return the seared beef and any accumulated juices from the plate back into the pot. Add the ¾ cup of tomato sauce, 1 tsp cumin, 2 tsp Sazon, 2 bay leaves, ¼ cup of olives, and 3 cups of water (or beef broth). Stir everything together gently to combine.
Slow Cook the Beef: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot tightly and let it simmer for 1 hour. This initial hour of slow cooking is essential for breaking down the tough fibers of the beef, beginning the tenderization process and allowing the flavors to meld beautifully.
Add the Potatoes (Second Phase): After 1 hour, add the 3 peeled and 1-inch cubed potatoes to the pot. Stir gently to incorporate them into the stew. Re-cover the pot and continue to cook for an additional 30-45 minutes, or until both the beef and potatoes are incredibly fork-tender. The sauce should also have thickened slightly to a rich gravy consistency.
Final Touches and Serve: Taste the stew and adjust the seasoning as needed. You might want to add a little more salt or pepper to enhance the flavors. Remove and discard the bay leaves before serving. Ladle the hot, aromatic Carne con Papas generously over a bed of fluffy white rice. Enjoy this heartwarming Cuban classic!

Tips for the Perfect Cuban Carne con Papas

Achieving a truly exceptional Carne con Papas is easy with a few key considerations:

Don’t Rush the Cook Time: This is arguably the most important tip. The long, slow simmer is what breaks down the beef’s connective tissue, making it incredibly tender. Resist the urge to crank up the heat or shorten the cooking time. Good things come to those who wait!
Choose the Right Beef Cut: Chuck roast or stew meat are your best friends here. They might seem tough initially, but their fat and collagen content are perfect for slow cooking, yielding moist and flavorful results.
Searing is Non-Negotiable: Don’t skip browning the beef. Searing creates a flavorful crust through the Maillard reaction, which adds immense depth and complexity to the entire stew. Do it in batches to ensure proper browning, rather than steaming the meat.
Deglazing Adds Depth: Those browned bits at the bottom of the pot (fond) are packed with flavor. Deglazing with wine or broth scrapes them up, incorporating all that deliciousness back into your sauce.
Taste and Adjust Seasoning: Always taste your stew before serving and adjust salt and pepper as needed. Flavors can change as they cook down, so a final adjustment is crucial for balance.
Potato Timing Matters: Adding the potatoes about halfway through or after the beef has had a good head start prevents them from becoming mushy. They cook through while still retaining their shape and a pleasant texture.
Leftovers Are Even Better: Like many stews, Carne con Papas often tastes even more incredible the next day as the flavors have had more time to meld and deepen. Make a large batch!

Serving Suggestions

Cuban Carne con Papas is a complete meal in itself, but here are the traditional and some additional ways to enjoy it:

Classic White Rice: The quintessential pairing. Fluffy white rice is perfect for soaking up every drop of the rich, savory gravy.
Crusty Bread: A warm, crusty Cuban bread or French baguette is excellent for dipping into the flavorful sauce.
Simple Salad: A light, refreshing green salad with a vinaigrette can provide a nice contrast to the richness of the stew.
Plátanos Maduros: Sweet fried plantains (plátanos maduros) offer a wonderful sweet and savory contrast.
Beverage Pairings: A light, crisp beer or a glass of the dry white wine used in the recipe would complement the meal beautifully.

Storing and Reheating Your Carne con Papas

This hearty stew is fantastic for meal prepping and enjoying throughout the week:

Storage: Allow the Carne con Papas to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezing: For longer storage, this stew freezes wonderfully! Transfer it to freezer-safe containers or heavy-duty freezer bags (leaving some headspace for expansion). It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Stovetop: The best method. Gently reheat the stew in a pot over medium-low heat, stirring occasionally, until heated through. If it seems too thick, add a splash of water or beef broth to reach your desired consistency.
- Microwave: For individual portions, microwave on medium power, stirring every minute, until hot.

Variations to Explore

While the classic recipe is perfect, feel free to experiment and make it your own:

Add More Vegetables: Feel free to toss in other root vegetables like carrots or parsnips alongside the potatoes, or a handful of frozen peas towards the end of cooking for added color and nutrition.
Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes or a finely diced jalapeño or habanero (remove seeds for less heat) when sautéing the aromatics.
Different Olives: Experiment with different types of olives, such as Kalamata for a brinier, fruitier note, or black olives for a milder flavor.
No Wine? No Problem: If you prefer to cook without alcohol, simply replace the dry white wine with an equal amount of good quality beef broth, perhaps with a teaspoon of apple cider vinegar for a touch of acidity.
Pressure Cooker Version: For a significantly faster cooking time, you can adapt this recipe for an Instant Pot or pressure cooker. Sear the beef and sauté aromatics as directed, then add all remaining ingredients (except potatoes). Pressure cook for about 30-40 minutes for the beef, then release pressure, add potatoes, and cook for another 8-10 minutes.

The Cultural Heart of Cuban Cuisine

Carne con Papas isn’t just a recipe; it’s a window into the heart of Cuban family life and culinary tradition. This dish embodies the spirit of Cuban cooking: simple, honest ingredients transformed into a deeply flavorful and comforting meal through patient preparation. It’s the kind of dish that gathers families around the table, fostering conversation and connection. Passed down through generations, it represents the warmth of home and the enduring legacy of Cuban heritage, making every spoonful a taste of tradition and love.

More Cuban Recipes to Check Out:

If you’ve enjoyed this taste of Cuba, you’ll love exploring these other authentic Cuban dishes:

Bistec Encebollado (Cuban Steak and Onions): A flavorful and quick-cooking steak dish smothered in tender onions.
Cuban Picadillo: A versatile and savory ground beef dish with olives, potatoes, and raisins.
Cuban Chicken Fricassee (Fricase de Pollo): A rich and hearty chicken stew, slow-cooked in a tomato-based sauce with olives and potatoes.

Authentic Cuban Carne con Papa Recipe

This is a classic and hearty Cuban dinner. Tender beef with potatoes, fresh garlic, and olives creates a flavorful stew that’s perfect over rice, offering subtle sweetness from the wine and bay leaves.

Author: Julie Maestre

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 45 minutes

Servings: 6 servings

Cuisine: Cuban

Course: Entree

Keyword: Carne con Papas, Cuban Beef Stew

Ingredients

2 lbs beef (chuck roast or stew meat, cut into 1.5-inch cubes)
2 tbsp all-purpose flour
2-3 tbsp vegetable oil (for searing)
1 small onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1/2 cup dry white wine
3/4 cup tomato sauce
1 tsp cumin
2 tsp Sazon (with or without annatto)
2 bay leaves
1/4 cup olives (Manzanilla, pimento-stuffed, or Spanish olives), halved
3 cups water (or beef broth)
3 medium potatoes, peeled and cut into 1-inch cubes
Salt and freshly ground black pepper to taste

Instructions

Pat the beef dry with paper towels. Season generously with salt and freshly ground black pepper.
Lightly coat the seasoned beef cubes with all-purpose flour, shaking off any excess.
Heat 2-3 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the floured beef in batches for 5-6 minutes on each side until beautifully browned. Remove the seared beef from the pot and set aside.
If needed, add a little more oil to the pot. Add the chopped onions and green bell peppers. Sauté for 5-7 minutes, or until they become translucent and tender.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Pour in the dry white wine and immediately deglaze the pan, scraping up all the delicious browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by half.
Return the seared beef to the pot. Add the tomato sauce, cumin, Sazon, bay leaves, water, olives, salt, and pepper. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 1 hour.
One hour later, add the cubed potatoes to the pot. Stir gently to combine. Cover again and continue to cook for an additional 30-45 minutes, or until both the beef and potatoes are incredibly fork-tender and the sauce has thickened slightly.
Taste and adjust seasoning as needed, adding more salt and pepper if desired. Remove the bay leaves before serving.
Serve hot over a bed of fluffy white rice and enjoy!

Video Guide

Nutrition Information (Approximate per serving)

Nutrition information is automatically calculated, so should only be used as an approximation.

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I hope this comprehensive guide inspires you to create your own unforgettable batch of Cuban Carne con Papas. It’s a dish that truly embodies the heart and soul of Cuban home cooking, offering warmth, flavor, and a sense of tradition with every spoonful. Whether you’re making it for a special occasion or simply to enjoy a comforting meal, this recipe is sure to become a beloved favorite in your kitchen. Don’t hesitate to share your culinary creations and experiences!