carne con papas recipe
- The Best carne con papas recipe
- Classic Carne con Papas: Hearty Potato and Beef Stew
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Carne con Papas: Hearty Potato and Beef Stew Works
- ❓ Frequently Asked Questions About Carne con Papas: Hearty Potato and Beef Stew
The Best carne con papas recipe
My kids always ask for carne con papas, especially when they’re a little picky about what they eat. It’s filling enough to hold them over until dinner, but not so heavy that it feels like a chore. And honestly? It’s one of those meals that feels like a celebration—whether it’s a weekend dinner or a simple lunch after school. The health benefits make it even more appealing: lean protein from the beef, fiber-rich potatoes, and spices that pack a flavor punch without the extra salt. It’s the kind of dish that feels like a treat but is actually just a balanced, delicious way to eat. Plus, it’s easy to adapt—swap the beef for chicken if you prefer, or add some beans for extra protein. It’s that kind of recipe that makes cooking feel effortless and rewarding.
Classic Carne con Papas: Hearty Potato and Beef Stew
A comforting stew featuring tender beef in a rich tomato sauce, served with crispy potatoes and aromatic herbs. Perfect for a cozy meal.
🥘Ingredients
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 bay leaf
- 4 large russet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1 cup tomato sauce
- 1 cup water
- 1 tbsp tomato paste
- 2 tbsp tomato paste
- 1 tsp sugar
- Fresh cilantro, chopped
- Lime wedges
👨🍳Directions
-
1
Preheat oven to 375°F. In a Dutch oven, combine beef cubes, onion, garlic, oregano, cumin, and bay leaf. Add 1 cup beef broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. -
2
While the beef simmers, heat olive oil in a large skillet over medium heat. Add potato cubes, salt, and pepper. Cook, stirring occasionally, until golden and crispy, about 10 minutes. Transfer to a bowl. -
3
In the same Dutch oven, pour the remaining 1 cup beef broth, crushed tomatoes, tomato sauce, water, and tomato paste. Stir well. Return the beef to the pot and bring to a simmer. Cover and transfer to the oven. Bake for 45 minutes, or until beef is tender. -
4
Remove the Dutch oven from the oven. Use a potato masher to gently mash half of the potatoes into the stew. Adjust seasoning if needed. Let it rest for 5 minutes before serving. -
5
Garnish with fresh cilantro and serve with lime wedges on the side.
🔧Equipment
- Large Dutch oven
- Potato masher
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Carne con Papas: Hearty Potato and Beef Stew Works
❓ Frequently Asked Questions About Carne con Papas: Hearty Potato and Beef Stew
1. What is the best way to ensure the meat stays moist while cooking?
Use a meat thermometer to check for doneness at 165°F (74°C). Let the meat rest for 10 minutes before slicing to redistribute juices. If you don’t have a thermometer, cut into the thickest part—it should be slightly pink inside.
2. Can I substitute ground beef for the chuck roast in this recipe?
No, the chuck roast adds rich, slow-cooked flavor and texture that ground beef can’t replicate. If you must use ground beef, brown it separately and set aside before adding the sauce—it won’t brown as deeply or develop the same depth of flavor.
3. How do I adjust the recipe for a larger or smaller batch?
For a larger batch, scale the meat and potatoes proportionally (e.g., double the chuck roast and triple the potatoes). For a smaller batch, reduce the quantities by the same ratio. Adjust cooking time by 15–20 minutes per pound for the roast to ensure even doneness.
4. Why do the potatoes need to be peeled before boiling?
Peeled potatoes cook faster and absorb less starch, keeping the dish lighter and the sauce from thickening too quickly. If you prefer a slightly grittier texture, leave the skins on but peel them after boiling.
