Cuban Stew

    • < />
    • < />
    • < />

    Cuban Stew

    Cuban Stew

    (65)
    1hour15min


    56 people made this

    This is a Cuban stew known as 'carne con papas' which contains chunky beef and potatoes, I like to serve it over rice.

    Ingredients
    Serves: 6 

    • Paste
    • 1/2 green capsicum, seeded and diced
    • 1/2 small white onion, diced
    • 3 cloves garlic, crushed
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon salt, divided
    • 30ml olive oil
    • Stew
    • 1 tablespoon olive oil
    • 2 tablespoons achiote powder, optional
    • 1 teaspoon ground cumin
    • 500g pasta sauce
    • 1 kg beef stew meat, cut into 2cm cubes
    • 2 white potatoes
    • 1 cup (250ml) white wine
    • 1 litre water
    • 6 beef stock cubes

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Paste: In a blender combine green capsicum, onion, garlic, cumin and salt. Pulse, while pouring olive oil through top of blender. Blend until smooth; set aside.
    2. Stew: Heat olive oil in pressure cooker on medium heat. Saute the paste for 1 minute then stir in achiote powder and cumin.
    3. Cook for 1 minute then stir in pasta sauce. Return to a simmer then add beef; let simmer for 5 minutes.
    4. Stir in potatoes then pour in wine and water.
    5. Drop in the stock cubes. Bring to a boil and cook for 1 minute; add water if necessary to cover.
    6. Cover with lid of pressure cooker. Following manufacturer's directions to cook under 15 pound pressure for about 30 to 45 minutes.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (65)

    Reviews in English (64)

    by
    70

    Hi everyone, I didn't realized my recipe made it here. Just a note: You can store the green pepper mixture in a tupperware in the fridge for up to 3 weeks and use it whenever sofrito or onion etc is needed. In place of achiote you can use saffron or azafaron. These are cuban spices.  -  31 Dec 2001  (Review from Allrecipes USA and Canada)

    by
    60

    This dish was EXCELLENT. NOTE: I DID NOT USE A PRESSURE COOKER. I just don't have one, but I think it was better because I could simmer it for 1 1/2-2 hrs and let the meat get tender some steam escape,and the mmmm... Gravy form. My husband (Mexican) loved it, ALTHOUGH, he insists its actually a Mexican Dish..LOL. Anyhow, my kitchen never smelled so good. Thanks so much for the Recipe. Its a Keeper!!!!!  -  16 Feb 2004  (Review from Allrecipes USA and Canada)

    by
    50

    Excellent Cuban recipe. The only change to make it authentic is not to blend the vegetables. Leave them in 1" strips. Also, you'll want to add frozen peas. One tip: serve in the sauce. Do not drain it. Allow everyone to serve themselves so they can get as much sauce as they want.  -  15 Jul 2001  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate