Carne con Papa

Carne con papa is one of the most beloved everyday stews in Cuban households — a deeply comforting braise of beef chunks and waxy potatoes in a sofrito-based sauce fragrant with cumin, oregano, and sour orange. Every Cuban family has its version: some add olives and capers in the Creole tradition, others keep it austere. It is Sunday lunch, it is grandmother's kitchen, it is Cuba in a single pot.

Serves: 4

Ingredients

• 700g (1.5 lb) beef chuck, cut into 4 cm (1.5 inch) cubes
• 500g (1 lb) waxy potatoes, peeled and quartered
• 3 tbsp (45ml) olive oil
• 1 large onion, finely diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 200ml (¾ cup) dry white wine
• 400ml (1⅔ cups) beef stock
• 3 tbsp (45ml) sour orange juice (or 2 tbsp orange juice + 1 tbsp lime juice)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• Salt and black pepper
• 2 tbsp green olives, halved (optional)
• Fresh parsley, to garnish

Instructions

1. Season beef generously with salt, pepper, cumin, and oregano. Heat olive oil in a heavy pot over high heat and brown beef in batches, 3–4 minutes per side. Remove and set aside.

2. Reduce heat to medium. In the same pot, cook onion and green pepper until softened, about 5 minutes. Add garlic and tomato paste and cook 2 minutes until fragrant.

3. Pour in white wine, scraping up the browned bits from the bottom. Add stock, sour orange juice, and bay leaf. Return beef to the pot. Bring to a boil, then reduce heat, cover, and simmer gently for 45 minutes.

4. Add potatoes and olives if using. Continue simmering uncovered for 25–30 minutes until potatoes are tender and sauce has thickened. Adjust seasoning.

5. Serve with white rice and fried sweet plantains. Garnish with parsley.

Cook's Notes: Browning the beef in batches is the key step — do not crowd the pan or the meat will steam rather than caramelise. Sour orange (naranja agria) is the defining Cuban citrus; bottled juice is available in Latin grocery stores.