Carne con Papas Recipe
Latin American · Main course · 75 min total
A hearty Latin American beef and potato stew simmered in a savory tomato-based sauce with aromatic spices. This comforting one-pot meal is perfect for family dinners.
15
min prep
min prep
60
min cook
min cook
6
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 large tomatoes, diced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 4 cups beef broth
- 4 medium potatoes, peeled and cut into 1-inch cubes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium-high heat. Brown beef cubes in batches, about 4 minutes per batch. Remove and set aside.
- Reduce heat to medium. Add onion, garlic, and bell pepper; cook until softened, about 5 minutes.
- Stir in tomatoes, cumin, oregano, and bay leaf. Cook for 2 minutes.
- Return beef to pot. Add beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 40 minutes.
- Add potatoes, season with salt and pepper. Continue simmering uncovered until potatoes are tender and stew thickens, about 20 minutes.
- Discard bay leaf. Garnish with cilantro and serve hot.
Tips
- For extra flavor, marinate beef with cumin and garlic for 30 minutes before cooking.
- Stew can be refrigerated for up to 3 days; flavors improve overnight.
- Serve with rice or crusty bread.
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