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Carne con papas (Cuban beef stew) recipe

Carne con papas (Cuban beef stew) recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

Carne con papas is a delicious Cuban beef stew that will please any 'meat and potatoes' fan. The warm aroma of cumin makes this dish special.

60 people made this

IngredientsServes: 6

  • 1/2 green pepper, seeded and chopped
  • 1/2 onion, chopped
  • 3 cloves garlic, crushed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt, divided
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 2 tablespoons ground achiote (annatto) seed
  • 1 teaspoon ground cumin
  • 500g passata
  • 900g beef stewing steak, cut into 2.5cm cubes
  • 2 baking potatoes
  • 250ml white wine
  • 950ml water
  • 6 beef stock cubes

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 2 tablespoons olive oil through top of blender. Blend until smooth; set aside.
  2. Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in ground achiote and 1 teaspoon cumin. Cook for 1 minute, then stir in passata. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the stock cubes. Bring to the boil, and cook for 1 minute; add water, if necessary, to cover.
  3. Cover with lid of pressure cooker. Following manufacturer's directions, cook for about 30 to 45 minutes.

Annatto seed

Annatto seeds are available in Caribbean shops, either whole or ground. If you can't get your hands on any, don't fret - they don't impart a lot of flavour, just a rich orange-yellow colour. Either omit the ground annatto or sub with turmeric.

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Reviews & ratingsAverage global rating:(70)

Reviews in English (60)

by HEATHERMUNOZ

Hi everyone, I didn't realized my recipe made it here. Just a note: You can store the green pepper mixture in a tupperware in the fridge for up to 3 weeks and use it whenever sofrito or onion etc is needed. In place of achiote you can use saffron or azafaron. These are cuban spices.-31 Dec 2001

by BajaValle

This dish was EXCELLENT. NOTE: I DID NOT USE A PRESSURE COOKER. I just don't have one, but I think it was better because I could simmer it for 1 1/2-2 hrs and let the meat get tender some steam escape,and the mmmm... Gravy form. My husband (Mexican) loved it, ALTHOUGH, he insists its actually a Mexican Dish..LOL. Anyhow, my kitchen never smelled so good. Thanks so much for the Recipe. Its a Keeper!!!!!-16 Feb 2004

by Bryan

Excellent Cuban recipe. The only change to make it authentic is not to blend the vegetables. Leave them in 1" strips. Also, you'll want to add frozen peas. One tip: serve in the sauce. Do not drain it. Allow everyone to serve themselves so they can get as much sauce as they want.-15 Jul 2001

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Watch the video: Carne con papas (October 2021).