I considered this dish a nightmare as a child. Don’t click out of my site just yet, I’ve changed my mind. Completely. This is now one of my favorite meals. I absolutely love any dish that contains tender beef. You won’t need a knife to cut the beef. The beef should fall apart while using a fork.
Yes, it takes about 2 1/2 hours to cook but it’s so worth it. Cuban meals are usually cooked long and slow. Not a lot of prep goes into this, so that’s a good thing. I consider this comfort food. I got this recipe from my grandma who is the queen of carne con papa. The only difference is, she doesn’t add flour nor sears the beef.
She also uses adobo, I prefer sazon. She uses both.
- 2 lbs beef
- 2 tbsp all purpose flour
- 1 small onion
- 1 green bell pepper
- 2 garlic cloves
- 1/2 cup dry white wine
- 3/4 cup tomato sauce
- 1 tsp cumin
- 2 tsp Sazon
- 2 bay leaves
- 1/4 cup olives
- 3 cups water
- 3 potatoes
- Salt and pepper to taste
Season the beef with salt and pepper.
Sprinkle the all purpose flour over the beef and coat on each side, remove any excess flour.
Sear the beef in a large skillet with vegetable oil over medium-high heat for 5-6 minutes on each side.
Remove the beef from the skillet and add some extra oil if needed.
Add the onions and peppers to the skillet and cook until translucent.
Add the garlic and cook until fragrant.
Pour the dry white wine and deglaze the skillet.
Cook the veggies and wine until he wine reduces by half.
Place the beef back into the skillet.
Add the tomato sauce, cumin, salon, bay leaves, water, olives, salt, and pepper.
Cook for 2 hours on low heat.
2 hours later add the potatoes, cover, and cook until the potatoes and beef are fork tender.
Check for seasoning, then serve over white rice and enjoy!