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Carne con Papas

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Carne con Papas is a hearty and comforting Latin dish made with tender chunks of beef and soft potatoes simmered in a rich, savory tomato-based sauce. It’s a flavorful one-pot meal that’s perfect for family dinners and satisfying homemade comfort food.

Ingredients

  • 2 lbs beef chuck, cut into chunks
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 cups potatoes, peeled and cubed
  • 1 cup tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 2 cups beef broth
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Season the beef chunks evenly with salt and black pepper.
  2. Heat olive oil in a large pot over medium-high heat. Brown the beef on all sides, then remove and set aside.
  3. In the same pot, sauté the diced onion, minced garlic, and chopped bell pepper until softened and fragrant.
  4. Stir in the tomato sauce, tomato paste, ground cumin, dried oregano, and bay leaf. Cook for 2–3 minutes to develop flavor.
  5. Return the browned beef to the pot and pour in the beef broth. Bring to a gentle boil.
  6. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, until the beef begins to become tender.
  7. Add the cubed potatoes and continue simmering uncovered for 20–25 minutes, until the potatoes are fork-tender and the sauce has thickened.
  8. Remove the bay leaf and stir in chopped fresh cilantro before serving.

Notes

  • Add carrots or peas for extra color and subtle sweetness.
  • Include a chopped jalapeño or red pepper flakes for heat.
  • For slow cooker preparation, brown the beef first, then cook on low for 6–8 hours.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze in airtight containers for up to 3 months and thaw overnight before reheating.
  • If the sauce is too thin, simmer uncovered to reduce or mash a few potato pieces to naturally thicken it.

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