This dish is BIG flavor energy in a bowl! Carne con papas (which translated means, meat with potatoes) is a tender Cuban stew. It brings that slow-building warmth that fills a kitchen and softens a long day. It’s cozy, comforting, and full of those deep, lingering flavors that make you want just one more bite. This is also what some like call a man meal. Hearty, meaty and plenty of potato. Tonight? This stew is doing alllll the talking.

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🍲 INGREDIENTS

Marinade

• 2.5–3 lbs beef stew meat, cubed
• 2–3 Tbsp green seasoning
• Salt + pepper (lightly)

For the Stew

• 2 Tbsp oil
• 1½ medium onions, diced
• 1½ green bell peppers, diced
• 5 garlic cloves, minced
• 2 tsp paprika
• 1 ½ tsp ground cumin
• 2 tsp fresh oregano
• 1 packet Sazón (amounts to roughly 1 ½ teaspoons if you’re not using a packet.) — optional
• 2 Tbsp tomato paste
• ⅓ cup white wine (dry)
• 1 cup tomato sauce
• 1 can (14–15 oz) fire-roasted diced tomatoes
• 4–5 cups beef broth
• 2 bay leaves
• 4 medium potatoes, peeled + chopped
• 1 large carrot, chopped (optional)

Finishing

• Salt + pepper
• Fresh culantro or cilantro (garnish)
• Lime wedges
• Sweet plantains (for serving)
• White rice

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🔥 INSTRUCTIONS

1. Marinate the Beef

Place your beef cubes in a bowl.
Add 2–3 tablespoons of green seasoning.
Add a light sprinkle of salt and pepper.
Toss to coat.
Let it marinate for at least 30 minutes, up to overnight.

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2. Sear the Beef

Heat 2 tablespoons of oil in a large pot over medium-high heat.
Add the beef in batches so the pan stays hot.
Brown on all sides.
Set aside.

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3. Build the Flavor Base

In the same pot, add the onions and bell peppers.
Cook 4 minutes until softened.
Add the minced garlic and cook 1 minute.
Stir in paprika, cumin, fresh oregano, and Sazón if using.
Let the spices bloom for 30–60 seconds.

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4. Add Tomato Paste + Deglaze with Wine

Stir in 2 tablespoons of tomato paste and let it toast for 1–2 minutes.
Pour in ⅓ cup of white wine.
Stir and scrape the bottom to lift all the browned bits.
Lower heat simmer 1–2 minutes.

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5. Add Tomatoes & Sauce

Stir in:

• the fire-roasted diced tomatoes,
• and the tomato sauce.

Mix until smooth.

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6. Return Beef + Add Broth

Add the browned beef back into the pot.
Pour in enough beef broth to just cover the meat — about 4 to 5 cups.
Add your bay leaves.
Bring to a high heat until it simmers and then lower the heat.
Cover and cook 70–90 minutes, or until the beef is tender.

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7. Add Potatoes + Carrots

In the last 30 minutes of cooking, add the potatoes and optional carrot.
Simmer uncovered for the remaining time.
Check to ensure potatoes are fork tender. The smaller potato pieces will melt slightly and thicken the stew naturally.

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8. Adjust & Final Thicken (Only If Needed)

Taste. Add salt and pepper or seasoning salt.
If you want it extra thick:

• mash a few potato pieces against the pot wall and stir them in, or
• blend ½ cup of broth + veggies and return it to the pot.

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9. Finish & Serve

Remove the bay leaves.
Add an optional small handful of chopped culantro or cilantro on top.
Serve over white or brown rice with sweet air fried plantains.
Finish each plate with a squeeze of fresh lime.
Heaven.