Cuban Carne Con Papa
Cuban beef stew in a tomato based sauce.
Servings: 6
Calories: 623kcal
Ingredients
- 2 pounds of beef for stew
- ¼ cup of vegetable oil
- 1 tablespoon of salt
- 1 packet of sazon con achiote
- ¼ teaspoon of ground cumin
- ½ teaspoon of black pepper
- 1 bay leaf
- 1 yellow onion chopped
- 4 cloves of garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 8 oz tomato sauce
- 1 cup of red cooking wine
- 1 cup of water
- 2 pounds of peeled and chopped idaho potatoes
- ¼ cup of pimento stuffed olives
- ¼ cup of capers
Instructions
- Start by setting your Instant Pot to saute and add to it the oil, bell peppers, onions, bay leaf and garlic. Sauté until translucent, about 10 minutes
- Add to the Instant Pot the beef and saute until lightly browned.
- Add the tomato sauce, cooking wine, water, olives, capers, salt, black pepper and cumin. Stir gently and cover the Instant Pot. Set to meat stew at low pressure for 30 minutes.
- Release the steam and open the Instant Pot. Add the potatoes and set to Sauté. Continue to cook while occasionally stirring until the potatoes are fork tender, about 20 minutes.
- Serve immediately.
Notes
Variations and Substitutions for this Cuban carne con papa
Instead of water, you can always use beef broth. Don't have vegetable oil? you can use olive oil or corn oil. Don't have an Instant pot? You can use a pressure cooker or use a dutch oven. Don't have russet potatoes? You can use red potatoes instead Don't eat beef? swap the beef for bone-in chicken and you'll have fricase de pollo.Storage for this cuban beef stew
Store any left over Cuban stew in an air tight container in the refrigerator for upt 3-5 days. Reheat using a microwave.Nutrition
Calories: 623kcal | Carbohydrates: 35g | Protein: 31g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 1745mg | Potassium: 1272mg | Fiber: 4g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 55mg | Calcium: 73mg | Iron: 5mg