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Carne con Papas | Beef Stew

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb stew meat or chuck steak cut into 1/2" to 1" cubes
  • Sofrito
  • 1/2 c white cooking wine
  • 8 oz can tomato sauce
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp oregano
  • 2-3 bay leaves
  • 2-3 carrots peeled and diced
  • 1 russet potato peeled and diced
  • 1 small can of sweet peas
  • water

Method
 

  1. Put olive oil and 1/2 c (or 4 oz) of sofrito in a large pot and heat over medium heat.
  2. Add all the dry spices except bay leaves. Stir together.
  3. Add meat, cook until browned.
  4. Add cooking wine, tomato sauce and one and a half cans of water(using the tomato sauce can).
  5. Add bay leaves and bring to a boil.
  6. Cover, reduce heat to med-low and simmer for 30 minutes.
  7. Add peeled and diced carrots and potatoes to the pot, raise heat slightly to bring pot to a rolling boil again, then reduce to med heat. Cook an additional 30 minutes or until meat and vegetables are tender. Serve over white rice.

Notes

The above instructions are for a standard cooking pot. If you're using a pressure cooker, cook the meat for 30 minutes, then depressurize the cooker fully before opening it to add carrots, potatoes and peas. Bring to a boil again, then close the pressure cooker and cook an additional 15-20 minutes. Again, fully depressurize the cooker before opening the lid. I will not be held responsible for your improper use of a pressure cooker.