CARNE CON PAPA RECIPES

CARNE CON PAPAS (STEW OF BEEF AND POTATOES) RECIPE

Carne con Papas (Stew of Beef and Potatoes) Recipe image

This everyday beef and potatoes dish is usually accompanied by white rice. Olives, raisins, and capers make the stew reminiscent of picadillo. To streamline the preparation process, chop the potatoes and olives while the beef and vegetables simmer.

Provided by Viviana Carballo

Yield 5 servings (serving size: about 1 1/2 cups)

Number Of Ingredients 18

Ingredients

1 teaspoon vegetable oil
Cooking spray
1?½ pounds beef stew meat, trimmed and cut into 1-inch cubes
1?½ cups chopped onion
½ cup chopped green bell pepper
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 garlic cloves, minced
¼ cup water
1 teaspoon dried oregano
1 teaspoon paprika
? teaspoon ground cumin
1 bay leaf, crumbled
1 (14 1/4-ounce) can low-salt beef broth
4 cups cubed peeled baking potato (about 2 pounds)
3 tablespoons raisins
3 tablespoons coarsely chopped pimiento-stuffed olives
2 tablespoons capers

Steps:

Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add beef, and cook 2 minutes or until browned. Add onion, bell pepper, salt, black pepper, and garlic; sauté 3 minutes. Add water and the next 5 ingredients (water through beef broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes.
Stir in potato and remaining ingredients. Cook, covered, over medium heat 20 minutes or until potato is tender, stirring occasionally.

Nutrition Facts : Calories 410 calories, CarbohydrateContent 43.4 g, CholesterolContent 85 mg, FatContent 12.3 g, FiberContent 4.9 g, ProteinContent 31.8 g, SaturatedFatContent 4 g, SodiumContent 650 mg

CARNE CON PAPAS RECIPE - FOOD.COM

Carne Con Papas Recipe - Food.com image

Ingrid's Carne Con Papas. Traditional Cuban meal. For an Italian twist, serve over wide egg noodles and sprinkle cinamon on top!

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup vegetable oil
2 lbs stew meat, cut into 1 inch cubes
1 large onion, chopped
1 large italian green pepper, chopped
2 -3 pepperoncini peppers, chopped
5 garlic cloves, chopped
1 teaspoon paprika
1 pinch cumin powder
1 teaspoon salt
fresh ground pepper (to taste)
1 tablespoon seasoning (I prefer Mrs. Dash)
2 bay leaves
1 (8 ounce) can of no-salt tomato sauce
16 ounces water
8 ounces white wine
1/4 cup of pimento-stuffed Spanish olives
2 lbs potatoes, peeled and cubed
2 -3 carrots, peeled and sliced cross-wise into chunks
4 ounces frozen peas

Steps:

In a dutch oven, heat oil over medium heat.
Add meat and saute until cooked through and brown, turning frequently.
Add the paprika and cumin and stir to coat meat.
Add the onions, garlic, green pepper, pepperoncini and bay leaves.
Season with salt, pepper and seasoning (Mrs. Dash).
Cook until onions are translucent.
Add tomato sauce.
Add white wine and water using empty tomato sauce can.
Bring to a boil, reduce heat and cook covered for about 1 1/2 hours.
Add potatoes, carrots and olives.
Cook for about another 30-45 minutes, until potatoes and carrots are soft.
(Add water or wine if soup thickens too much).
Add peas about 15 minutes afterwards.

Nutrition Facts : Calories 4625.4, FatContent 291.7, SaturatedFatContent 86.2, CholesterolContent 607.8, SodiumContent 6570.6, CarbohydrateContent 249, FiberContent 40.6, SugarContent 47.3, ProteinContent 199.8

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