Carne con Papas

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.

Carne con Papas Around the World

Many cultures have their own version of this dish, which I love. The name and the soul of the recipe stay the same - beef, potatoes, a rich sauce - but the details shift depending on where you are.

Cuban Carne con Papas focuses on sofrito as its flavor base and often includes green olives, capers, and a splash of dry white wine. It's a little briny, a little bright, and deeply satisfying.

Puerto Rican Carne con Papas typically uses sazon seasoning and recao (culantro) for an earthier profile, and sometimes adds bell peppers and tomato sauce right into the pot rather than blending a separate sauce.

Dominican-style versions often incorporate achiote oil for color and flavor, along with a heavier hand on the garlic and a sofrito base similar to the Cuban approach.

My recipe here is a Mexican-style version I think you'll love, with a blended tomato-pepper sauce with jalapeño, cumin, and Mexican oregano. It's similar in flavor (but not texture) to Picadillo, another dish you'll enjoy. It's what I make most often, and I think it's the most versatile of the bunch.

You'll also hear this dish called carne con chile y papas, especially when the chiles are the star of the sauce, which in this recipe, they absolutely are.

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.

Slow Cooker Carne con Papas

You can absolutely make this in a slow cooker, and it's a great option for a hands-off weeknight meal. The long, low simmer is perfect for breaking down tough beef chuck into fall-apart tender bites.

Brown the beef in a skillet over medium-high heat before adding it to the slow cooker. Don't skip the sear. That caramelized crust adds a depth of flavor you won't get from slow cooking alone. Blend your sauce the same way as the stovetop version, then pour it right in.

Cook on low for 7-8 hours or high for 4-5 hours.

Add the potatoes in the last 90 minutes of cooking. If they go in too early, they'll fall apart. Everything else can go in from the beginning.

Finish with fresh cilantro and lime juice before serving, just like the stovetop version.

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.

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!

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 or more Stew Recipes.

Carne con Papas - Common Questions

What's the best cut of beef for carne con papas?

Beef chuck is my go-to. It has enough fat and connective tissue to stay tender through the long simmer without drying out. Beef brisket works well too. Avoid lean cuts like sirloin or round, as they tend to get tough when braised for this long.

Can you make it in an Instant Pot?

Absolutely. Use the sauté function to sear the beef, then add the blended sauce and potatoes. Cook on high pressure for 35 minutes with a natural release. The beef comes out incredibly tender and the potatoes hold up well.

What's the difference between carne con papas and picadillo?

Both are Mexican-style beef dishes with a seasoned tomato base with similar flavor. The main difference is texture. Picadillo uses ground beef and the mixture is loose and crumbled, while carne con papas uses chunky stew meat. Think of picadillo as a filling and carne con papas as a stew.

Is carne con papas the same as carne con chile y papas?

Basically, yes. "Carne con chile y papas" just puts the chile pepper front and center in the name, and some versions incorporate a chile verde or red chile sauce rather than a fresh tomato base. My recipe sits right there.

Can I make carne con papas ahead of time?

This is actually one of those dishes that gets better the next day. The flavors meld and deepen overnight in the fridge. Make it the day before, refrigerate it, and reheat gently on the stovetop with a small splash of broth or water. It's even better the second time around.

How do I thicken the sauce?

If you want it thicker, remove the lid for the last 10-15 minutes of cooking to let some liquid evaporate. You can also mash a few of the cooked potato pieces against the side of the pot and stir them in.