Carne Con Papas
Traditional Cuban meal. For an Italian twist, serve over wide egg noodles and sprinkle cinnamon on top!
Traditional Cuban meal. For an Italian twist, serve over wide egg noodles and sprinkle cinnamon on top!
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 bay leaves
- 1 large onion chopped
- 5 cloves garlic chopped
- 2 lbs stew meat cut into 1 inch cubes
- 1 large italian green pepper chopped
- 2-3 pepperoncini peppers chopped
- 1 pinch cumin powder
- fresh ground pepper (to taste)
- 1 tablespoon seasoning i prefer mrs. dash
- 1 can no-salt tomato sauce 8 ounce
- 16 ounces water
- 8 ounces white wine
- 1/4 cup pimento-stuffed spanish olives
- 2 lbs potatoes peeled and cubed
- 2-3 carrots sliced cross-wised into chunks
- 4 ounces frozen peas
- Carbohydrate 18.0149909799415 g
- Cholesterol 49.8951607 mg
- Fat 20.2525819783958 g
- Fiber 3.06828402497241 g
- Protein 16.6894625156864 g
- Saturated Fat 5.81918346039476 g
- Serving Size 1 1 Serving (241g)
- Sodium 80.569840626199 mg
- Sugar 14.9467069549691 g
- Trans Fat 1.82757294490765 g
- Calories 333 calories
Step-by-step
- 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.
Deep brick-red liquid surrounds meltingly tender cubes of beef, softened potatoes, and bright green peas while sharp, briny notes from pimento-stuffed olives cut through the rich, wine-infused sauce. Too many home cooks toss everything into a pot simultaneously, resulting in disintegrated vegetables and tough, overcooked meat. Achieving the correct balance requires understanding how fresh components behave differently than preserved ones during a long braise.
- Brown the beef cubes in batches over medium heat inside a heavy-bottomed Dutch oven; overcrowding the pan causes the meat to steam instead of developing a dark, flavorful crust.
- Add the chopped onions, garlic, and green peppers only after the spices coat the seared beef, allowing the aromatics to soften without burning in the residual oil.
- Monitor the liquid level closely during the initial 90-minute simmer, replenishing with equal parts water and white wine if the sauce reduces too rapidly.
- Stir in the peeled potatoes and sliced carrots during the final 45 minutes of cooking so they absorb the braising liquid without losing their structural integrity entirely.
- Fold the frozen peas in fifteen minutes before serving to preserve their bright green color and fresh pop against the tender root vegetables.
Braiding distinct flavors from briny olives, acidic wine, and sweet carrots requires precise timing to prevent muddying the sauce. Proper sequencing ensures each component contributes its distinct chemical profile to the final broth.
