Cuban Beef and Potato Stew from Just a Pinch

By lovemygolden

This beef and potatoe stew is another traditionl Cuban dish. In Spanish it is called Carne con Papas. It one of those comfort foods that we all love. I love to eat it with crusty Cuban bread. It is customarily eaten with white rice and an avacado salad, I know you will really like this hearty dish. Enjoy

Ingredients

• 2 lb beef stew meat or veal stew meat in cut in chunks
• 1 medium onion diced
• 1 large green pepper diced
• 4 clove garlic mashed or put through a garlic press
• 1/4 c white table wine
• 1 small can tomato sauce
• 4 medium red or gold potatoes peeled and quartered
• 12 large stuffed green olives with pimentos
• 2 large bay leaves
• 1/2 tsp garlic powder
• 1/2 tsp cumin powder
• 1/2 tsp oregano, dried
• 1 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/3 c yellow or black raisins optional
• 1 Tbsp capers optional
• 2 Tbsp diced fresh parsley
• 1/2 c water
• 1 small packet goya sazon seasoning packet with culantro and achiote
• 3 small whole tomatos from the can mashed down real good optional
• 1 Tbsp balsamic vinegar
• 1/4 c olive oil

Details

Servings 4
Preparation time 30mins
Cooking time 150mins
Adapted from justapinch.com

Preparation

Step 1

Season chunks of beef or veal meat with salt and pepper and garlic powder. Heat olive oil in the a heavy pot that has a tight fitting lid. Saute your meat in the oil for about 5 minutes. Add onions, green peppers, mashed garlic, and parsley continue to saute until onions and pepper are limp. Next add wine, raisins, bay leaves, olives and tomato sauce. Stir well continue to cook for about 5 more minutes over a medium flame.

Next reduce heat or flame to low add the water, the mashed tomatos, capers, seasonings, cumin, oregano, pepper, more salt,and packet of goya seasoning. cover with the lid on a low flame let meat cook for 1 hour or more until meat is almost fork tender.

When the meat is almost tender add your potatoes, balsamic vinegar, a little more water perhaps another half cup; adjust the seasonings salt and pepper. Cover again and slow cook until potatoes are fork tender. You may have to add a little more water in a few increments until potaotes are done. Each time you check to see if potatoes are done you check to make sure sauce has not dried up. You add a little more water, mix and spoon sauce over everything almost as if basting every 20 minutes or so until potatoes are cooked through. Serve with white rice and a salad and some crusty Cuban bread if Cuban bread is not available use Italian, or French bread. Enjoy