Carne con papas is a hearty and flavorful Latin American stew made with tender chunks of beef simmered with potatoes in a tomato-based sauce. It is comforting, delicious, and easy to make.
Mexican Carne con Papas (Meat and Potatoes)
Are you a fan of the simple comfort of hearty Meat and Potatoes? This Latin American dish just might be your new favorite.
It's called Carne con Papas, and it is absolutely delicious.
What is Carne con Papas?
Carne con Papas is a Latin American dish that means "beef with potatoes". It is a hearty, soul-warming stew made with tender chunks of beef simmered with potatoes in a seasoned tomato-based sauce.
Think of it as a comforting, home cooked beef stew made Latin style with a vibrant flair.
You'll find regional variations using different spices and ingredients like sazon seasoning, bell peppers, olives, and more.
It's a popular dish in many Latin American countries, like Cuba, Dominican Republic, and Puerto Rico, each with their own spins.
My recipe is a Mexican-style dish that I think you'll love, similar in flavor (but not texture) to Picadillo, another dish you'll enjoy.
Let's talk about how to make carne con papas, shall we?
Carne con Papas Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Beef Chuck. You can use other stew meat.
- Oil. For searing and cooking. Use olive oil or other vegetable oil, or lard.
- Vegetables. Onion, jalapeno, serrano (optional, for spicier), garlic, tomatoes, potatoes.
- Beef Broth.
- Seasonings. Mexican oregano, fresh ground cumin, bay leaf, salt and pepper, fresh chopped cilantro.
- Fresh Lime Juice. For a pop of acidity at the end.
How to Make Carne con Papas - the Recipe Breakdown
Make the Sauce. Blend the onion, peppers, garlic, tomatoes, spices, and broth into a smooth sauce.
Season and Sear the Beef. Sear the seasoned beef in oil or lard in a large pot or Dutch oven until browned, then deglaze the pan with beef broth.
Add the seasoned tomato sauce to the pot.
Simmer the Pot. Bring the pot to a boil, reduce heat, and simmer with bay leaf and potatoes for 45-60 minutes, until tender to your preference. You may need more time, depending on the meat.
Finish the Dish. Finish with cilantro and lime juice, and adjust seasoning to taste
Boom! Done! Your carne con papas is ready to serve. Looks wonderful, doesn't it? It’s great over steamed rice and warmed tortillas. I'm ready to dig in.
Recipe Tips & Notes
- This recipe works with other meats like pork shoulder or beef brisket. It will also work with more tender cuts of beef like tenderloin, but you'll need to adjust your cooking time, as more tender cuts will cook more quickly.
- Cut the beef into smaller pieces for faster cooking time.
- This recipe works with any potatoes. Russet potatoes are great. I’ve made with recipe with red potatoes and yellow potatoes and it always turns out great.
- Feel free to customize your dish with carrots or other root vegetables.
- For an extra smoky flavor, consider adding roasted poblano peppers.
- Adjust the heat level by modifying the amount of chili peppers used. For a milder stew, reduce the number of serrano peppers or omit them entirely.
- This stew benefits from slow cooking, allowing the flavors to meld beautifully. Consider preparing it a day in advance for an even richer taste.
Serving Carne con Papas
Serve carne con papas with steamed white rice or crusty bread to soak up the amazing sauce. Plantains are great, too.
It's also delicious on its own in a bowl just as it is with your favorite sides like Mexican rice, refried beans, or charro beans.
Storage & Leftovers
Store any leftover carne con papas in a sealed container for up to 5 days in the refrigerator. Heat it up in a small pan over low heat with a splash of water or stock to enjoy again.
You can also freeze it for 2-3 months in freezer containers
That's it, my friends. I hope you enjoy this carne con papas recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
Le Creuset Enameled Cast Iron Signature Round Dutch Oven - Perfect for making big pots of stews, soups, gumbos, and more.
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Looking For More Stew Recipes?
Try this Carne en su Jugo (Meat in its Juices) with tender beef in a warming verde sauce. Awaze Tibs (Ethiopian Beef Tibs) offers an African spin on beef with the vibrant flavors of berbere spices.
Beef Rendang is one of my favorites, an Indonesian beef stew simmered in coconut milk. And, it's hard to go wrong with Mexican Birria or Classic Beef Stew.
See all of my Beef Stew Recipes from Around the World.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Carne con Papas Recipe
Ingredients
- 2 pounds beef chuck roast cut into 1-inch cubes
- 2 tablespoons olive oil or other vegetable oil or lard
- 1 large yellow onion chopped
- 1 jalapeno pepper chopped
- 1 serrano pepper chopped (optional, for spicier flavor)
- 4-5 cloves garlic chopped
- 4 large Roma tomatoes chopped (or use 2 15-ounce cans diced tomatoes)
- 2 cups beef broth divided (1.5 cups for the sauce, .5 cups for deglazing the pan)
- 1 teaspoon Mexican oregano
- 1 teaspoon freshly ground cumin
- Salt and freshly ground black pepper to taste
- 2 pounds potatoes peeled and diced
- 1 bay leaf
- 1/2 cup fresh cilantro chopped
- Juice of 1 lime
Instructions
- Heat the oil in a large pot or Dutch oven over medium-heat. Season the cubed beef with salt and pepper, then sear the meat on all sides until browned, about 5 minutes.
- While the meat is cooking, add the onion, jalapeno and serrano (if using), garlic, tomatoes, 1.5 cups beef broth, Mexican oregano, cumin, and salt and pepper to a blender or food processor. Blend until smooth.
- When the meat is browned to your liking, pour in the remaining ½ cup beef broth to deglaze the pan. Scrape up any browned bits from the bottom of the pan (these browned bits have lots of flavor).
- Pour the seasoned tomato sauce into the pan. Bring the mixture to a boil, then reduce heat to low.
- Add the bay leaf and diced potatoes. Cover and simmer 45-60 minutes, or until the beef and potatoes are tender to your liking. You can simmer longer if you’d like.
- Remove the bay leaf. Stir in chopped cilantro and lime juice. Taste and adjust for salt and pepper.
- Serve! It’s great over steamed rice and warmed tortillas.
Nutrition Information
Filiberto says
Thanks great recipe my family really enjoyed it.Need a good recipe for chicken thought of using a red chile could you recommend a recipe THANKS
Mike Hultquist says
Thanks, Filiberto! Glad you liked it! I have a lot of Chicken Recipes here: https://www.chilipeppermadness.com/chili-pepper-recipes/chicken/
Tim ORourke says
OK Mike . Carne con Papas, I have to try it. Sounds like another winner.
Cheers Tim
Mike H. says
Cheers, Tim. I am sure you will LOVE it!