This authentic Cuban Carne con Papas recipe is my dad's version of the classic beef and potato stew. One I grew up enjoying at our family table, made low and slow in a Dutch oven until the beef is fall-apart tender and the potatoes are soaked in rich, savory tomato sauce. It's a family recipe passed down from my dad, and if you're craving real Cuban comfort food, this one skips the shortcuts and pressure-cooker hacks in favor of the traditional method: a slow braise that builds deep flavor from sofrito, tomato sauce, and a long simmer.
It's the kind of recipe that turns Sunday dinner into an event, filling the kitchen with the smell of seared beef and garlic hours before it hits the table. Whether you grew up eating carne con papas like I did, or you're making it for the first time, this Dutch oven method delivers the same tender, comforting results my dad has been perfecting for years.
Why you'll love this Cuban beef stew
Here are five reasons readers will love this recipe.
- It's a true family recipe - this isn't a random internet find, it's a dish passed down from your dad, with all the authentic flavor and technique that comes from real tradition.
- Low and slow means maximum flavor - the Dutch oven braise gives the beef time to break down and the sauce time to deepen, so every bite is rich and tender instead of rushed.
- One-pot comfort food - minimal cleanup, maximum payoff. It's a hearty, filling meal that comes together in a single pot.
- Pantry-friendly ingredients - beef, potatoes, sofrito, tomato sauce — nothing exotic or hard to find, so it's approachable for home cooks at any skill level.
- Great for meal prep and leftovers - like most braises, carne con papas tastes even better the next day, making it perfect for Sunday cooking and weekday leftovers.
Kew ingredients need for this beef and potato stew recipe
For the full list of ingredients and quantities, scroll down to the recipe card.
- Beef stew meat (chuck roast) - cut into chunks; chuck is ideal for low-and-slow cooking since it turns tender and falls apart beautifully.
- Potatoes - Russet potatoes, peeled and cut into large chunks so they hold their shape during the long braise while still soaking up the sauce.
- Sofrito base (onion, green bell pepper, garlic) - the aromatic foundation of almost every Cuban dish, sautéed first to build flavor.
- Tomato sauce - creates the rich, slightly tangy sauce the beef and potatoes braise in.
- Dry cooking wine - deglazes the pot and adds depth to the sauce (optional but traditional in many family versions).
How to make this carne con papas
Sauté the sofrito: Heat the olive oil in a Dutch oven over medium heat. Add onion, green bell pepper, red bell pepper and garlic cloves. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
Brown the beef: Move the sofrito to one sife of the pan and add beef chunks to the pot and cook, stirring occasionally, until browned on all sides, about 10 minutes.
Season the beef: Stir in cumin, salt, black pepper and sazon con achiote. Stir and combine coating the beef evenly with the spices.
Add liquids and simmer: Add bay leaves, tomato sauce, dry cooking wine, and water. Stir to combine, bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes.
Add potatoes and olives: Stir in potatoes, peeled and cut into large chunks and green olives. Cover and continue cooking on low heat until the potatoes are fork-tender, about 25 minutes
Rest and serve: Remove the bay leaves, taste and adjust salt if needed, then let rest for a few minutes before serving over white rice.
Variations and substitutions for Cuban carne con papas made in a dutch oven
- Protein swaps: While chuck roast or beef stew meat is traditional, you can substitute boneless short ribs for an even richer, more decadent version, or use a leaner cut like round roast if you're watching fat content (just note it may not shred as easily). Some home cooks also make a pork version using pork shoulder for a different but equally delicious take.
- Potato alternatives: Russet are classic, but you can swap in baby potatoes (left whole or halved) for a rustic presentation, or use sweet potatoes for a slightly sweeter twist on the traditional dish.
- Make it low-carb or keto-friendly: Swap the potatoes for cubed chayote squash, turnips, or radishes, which hold up well in a long braise and soak up the sauce similarly without the carbs.
- Wine-free version: If you prefer to skip the wine, substitute extra beef broth with a splash of red wine vinegar to mimic the acidity and depth wine adds to the sauce.
- Spice it up: Add a diced ají picante or a pinch of red pepper flakes for a spicier version, or stir in a diced jalapeño with the sofrito.
- Add more vegetables: Some family recipes include carrots or peas toward the end of cooking for extra color and nutrition.
- Slow cooker or Instant Pot conversion: While this recipe is written for the Dutch oven, it can be adapted — slow cooker on low for 6-8 hours, or Instant Pot on high pressure for about 35-40 minutes with a natural release — though the Dutch oven method still delivers the most authentic, deeply developed flavor.
Storage instructions for Carne con Papas
Refrigerator: Let the carne con papas cool completely, then store in an airtight container in the refrigerator for up to 4 days. Like most braises, the flavor actually improves after a day or two as the beef and potatoes continue to soak up the sauce.
Freezer: This dish freezes well — store in a freezer-safe, airtight container or heavy-duty freezer bag for up to 3 months. For best texture, freeze the beef and sauce separately from the potatoes if possible, since potatoes can become slightly grainy after freezing and thawing. If freezing the whole dish together, know the potatoes may soften a bit more upon reheating — still delicious, just a slightly different texture.
Reheating: Reheat on the stovetop over low heat, adding a splash of beef broth or water if the sauce has thickened too much. You can also reheat individual portions in the microwave in 1-minute intervals, stirring in between, until heated through.
Meal Prep Tip: Carne con papas is a great make-ahead meal — cook a big batch on Sunday and enjoy leftovers throughout the week, since the flavor only gets better with time.
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Cuban Carne Con Papas
Ingredients
- ¼ cup vegetable oil
- 1 large green bell pepper chopped
- 1 large red bell pepper chopped
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 2 lbs chuck roast cut into 1-2 inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- 1 packet of sazon con achiote
- 2 bay leaves
- 8 oz tomato sauce
- 8 oz water
- ½ cup dry cooking wine
- ½ cup green olives stuffed with pimento
- 2 lbs russet potatoes peeled and chopped
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the onion, bell peppers and garlic cloves. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
- Move the sofrito to one sife of the pan and add beef chunks to the pot and cook, stirring occasionally, until browned on all sides, about 10 minutes.
- Stir in cumin, salt, black pepper and sazon con achiote. Stir and combine coating the beef evenly with the spices.
- Add bay leaves, tomato sauce, dry cooking wine, and water. Stir to combine, bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes.
- Stir in potatoes, peeled and cut into large chunks and green olives. Cover and continue cooking on low heat until the potatoes are fork-tender, about 25 minutes
- Remove the bay leaves, taste and adjust salt if needed, then let rest for a few minutes before serving over white rice.
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