American-style Pancakes

American-style Pancakes

Saturday, 9 July 2011

Carne Con Papas (Cuban-style beef stew)

Welcome to the Enchanted Stove where everyday the stove top is full of delicious things to eat. Let's cook something magical.
Carne Con Papas is a tradicional, authentic Cuban dish consisting of stewing beef that is slowly braised in gravy made with 1 cup of beef stock and 1 cup of white wine seasoned with ground Cumin, salt, Pepper and oregano.  The stewing beef is marinated in the juice of 1 lemon, 1 chopped clove of garlic, salt and pepper for about an hour to 24 hours prior to cooking.  Carne con Papas is the Spanish derivative of Meat and Potatoes.  It is usually eaten on a bed of white rice. A good Carne con Papas makes a nice stew for those cold winter nights.  But it is not just reserved for winter.  This authentic Cuban dish can be enjoyed year round.


To marinade the beef:  
The juice of one Lemon
2 cloves of garlic
Sprinkling of salt and pepper

1 pound stewing beef, cut into 1 inch cubes
1 cup beef stock (You can use a beef bouillon dissolved in boiling water)
1 cup dry sherry or Spanish white wine
8 ounces tomato sauce
1 Spanish onion, diced
4 cloves of garlic, diced
1 carrot, diced
1 tin of petite pois
1 cup of finely chopped green pepper
For the seasoning:  1 teaspoon each of salt, Pepper and cumin
1 Table spoon of cornstarch diluted in 1 Table spoon of water (Optional)
4 potatoes, peeled and cut in wedges
Cooked White rice (To serve as a bed for the Cuban-Style beef Stew)



24 hours or 1 hour prior to cooking, marinade the beef and place in the fridge on a covered dish.
The stewing beef is cut into 1 inch cubes or bite sized chunks.

1.         Sautee the onions, garlic, and green peppers and carrots in a large pot with a little vegetable oil.  Add seasonings.
2.        Add the beef and sear until beef is no longer pink.  This should take about 7 minutes roughly.
3.        Lower the heat to low once the beef is browned and add the wine, the tomato sauce and the beef stock.  Cover the pot with a tight fitting lid and let simmer on very low heat for 1 hour and forty-five minutes.   Meanwhile in the microwave heat potatoes for approximately 15 minutes to partially soften them.  This should reduce cooking time. 
4.        At close to the end of cooking time, add the softened potatoes. Let it simmer in the sauce for another fifteen minutes until the potatoes and beef are completely fork tender.
5.        Into a measuring jug put 1 TBS of cornstarch and mix it with 1 TBS water. Stir to make a paste. Add to the sauce, stir once and continue to let the sauce simmer until the sauce begins to thicken.  Remove from heat.  Serve over rice.
This recipe serves 6 people
*The addition of the cornstarch/water paste is optional. This thickens the sauce slightly. I prefer my sauces and gravies on the thick side; but you can omit this step if you like.

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