Carne con Papas
Tender beef chunks simmered with potatoes in a rich tomato-based sauce seasoned with soy, Worcestershire, paprika, and thyme. A comforting one-pot meal perfect with rice and avocado.
Equipment
- 1 | Large pot or Dutch oven |
- 1 | cutting board |
- 1 | Sharp knife |
- 1 | Wooden spoon |
- 1 | Tongs | for searing
Ingredients
- 2.5 | lb | beef | cut into chunks
- | | salt and black pepper | to taste
- 1 | tbsp | soy sauce |
- 1 | tbsp | Worcestershire sauce |
- 2 | tbsp | oil |
- 1 | | onion | chopped
- 3 | | garlic cloves | minced
- 1 | | red bell pepper | diced
- 1 | | celery stalk | chopped
- 1 | cup | tomato sauce |
- 1 | tsp | paprika |
- 1 | tsp | thyme |
- 1 | tsp | beef consommé | optional
- 3 | cups | water |
- 2 | tbsp | all-purpose flour |
- 2 | | bay leaves |
- 4 | medium | potatoes | peeled and cubed
- | | fresh cilantro | for garnish
Instructions
- Season beef chunks with salt, pepper, soy sauce, and Worcestershire.
- Heat oil in a large pot and sear the beef until browned on all sides; remove and set aside.
- Sauté onion and garlic in the same pot until soft.
- Add red bell pepper and celery; cook until softened.
- Stir in tomato sauce, paprika, thyme, salt, pepper, and optional consommé.
- Add water, bring to a boil, then stir in flour dissolved in a little water to thicken.
- Return beef to the pot with bay leaves; cover and simmer until tender.
- Add cubed potatoes and cook until soft; garnish with cilantro and serve.
- Tip: Keep the pot covered during the beef simmer for maximum tenderness.
Notes
Store leftovers in an airtight container in the refrigerator up to 4 days.
Reheat gently on the stove with a splash of water or broth.
The stew freezes well for up to 2 months; thaw overnight before reheating.
Adjust the amount of water for a thicker or thinner sauce as preferred.
Reheat gently on the stove with a splash of water or broth.
The stew freezes well for up to 2 months; thaw overnight before reheating.
Adjust the amount of water for a thicker or thinner sauce as preferred.