Beef carne con papas (cuban beef stew)
By: Simon Rimmer From: Good Food Bites
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-recipe "Beef carne con papas (cuban beef stew) recipe")
Beef carne con papas (cuban beef stew)
- Prep time:
- 15 mins
- Cook time:
- 2 hrs
- Serves:
- 4
Conjure up a taste of the Caribbean with Simon Rimmer's recipe for a hearty, slow-simmered beef stew
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Ingredients
- 2 tbsp Olive oil
- 1 Onion, chopped
- 4 clove Garlic, minced
- 700g lean stewing beef, cubed
- 1/2 tsp ground Cumin
- 1 tsp dried Oregano
- 125 ml dry Sherry
- 225g tinned tomato sauce
- 1 green pepper, chopped
- 2 Bay leaves
- 2 tbsp red or white wine vinegar
- 75 g pimento-stuffed green olives
- 2 tbsp capers
- 5 Potatoes, peeled and quartered
- black pepper
- white rice, to serve
Method
1. Heat the olive oil over medium heat in a large, deep, lidded frying pan.2. Add in the onion and fry until transparent. Add in the garlic and fry briefly.
3. Add in the beef and fry until browned on all sides.
4. Add in the cumin and oregano, mixing well. Fry for 2-3 minutes then add in the sherry, tomato sauce, green pepper, bay leaves, vinegar, olives and capers. Add in enough water to just cover the meat.
5. Bring to the boil, then reduce the heat, cover and simmer for 1-1 hour 30 minutes until the beef is tender, adding more water if necessary.
6. Uncover the stew and add in the potatoes. Season with salt and freshly ground pepper.
7. Cover the stew and simmer until the potatoes are nearly cooked through.
8. Uncover and simmer until the potatoes are tender and serve with white rice.
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Latest Comment
This has been showing up on our dinner table every week since I got the recipe. I strongly recommend using homemade tomato passata instead of tomato sauce. Sometimes we add a few drops of tobasco and worcestershire also.
really tasty. Best reheated, as with most stews.