Cuban Stew Recipe: Slow-Simmered Beef and Potatoes

Cuban stew, often made in the style of carne guisada, is a comforting tomato-braised beef dish with potatoes, peppers, garlic, and warm spices. This stovetop version simmers chuck until tender, then finishes with olives and peas for a savory, gently tangy sauce that is especially good over rice. Cuban home-style recipes vary, so the seasoning and add-ins can be adjusted to taste.

Ingredients

2 lb (900 g) boneless beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) kosher salt, plus more to taste
½ tsp (1 g) ground black pepper
2 tbsp (30 ml) neutral oil, such as canola oil
1 medium yellow onion, diced, about 1 cup (150 g)
1 medium green bell pepper, diced, about 1 cup (150 g)
4 garlic cloves, finely chopped, about 12 g
1½ tsp (3 g) ground cumin
1 tsp (1 g) dried oregano
1 tsp (2 g) sweet paprika
1 cup (240 ml) tomato sauce
3 cups (710 ml) low-sodium beef broth
2 bay leaves, about 0.2 g
1 tbsp (15 ml) white wine vinegar
1 lb (450 g) Yukon Gold or other waxy potatoes, cut into 1-inch (2.5 cm) pieces
½ cup (70 g) pitted green olives, whole or halved
1 cup (145 g) frozen peas
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels, then season it all over with the salt and black pepper. Cut the onion, bell pepper, potatoes, and garlic before heating the pot so the cooking moves smoothly. Drying the beef helps it brown instead of releasing moisture and steaming. If the cubes are wet, take a moment to pat them dry again just before searing.
Brown the beef in batches. Heat the oil in a heavy 5- to 6-quart Dutch oven or other sturdy pot over medium-high heat. When the oil shimmers, add enough beef to cover the bottom without crowding it. Brown the cubes on two or three sides, turning as needed, for about 12 minutes total across batches. Transfer browned beef to a plate. If the pot looks dry between batches, add a small splash of oil; if browned bits begin to darken too quickly, lower the heat slightly.
Build the sofrito-style base. Reduce the heat to medium and add the onion and bell pepper to the same pot. Cook for 5 minutes, stirring and scraping up the browned bits. Add the garlic, cumin, oregano, and paprika, then stir for 1 minute, just until fragrant. Avoid letting the garlic scorch, which can make the sauce taste bitter.
Add the tomato and braising liquid. Pour in the tomato sauce and beef broth, scraping the bottom of the pot to loosen any remaining browned bits. Stir in the vinegar and bay leaves, then return the beef and any juices on the plate to the pot. Bring the liquid to a gentle boil, then lower the heat so it barely bubbles. Cover and simmer for 1 hour 25 minutes, stirring once or twice. Keep the lid on between checks; a hard boil can toughen the meat and evaporate too much liquid.
Check the beef, then add the potatoes. The beef should be starting to yield when pressed with a fork. Add the potatoes and stir so most pieces are nestled in the liquid. Cover and simmer gently for about 25 minutes, until the potatoes are tender and the beef is fork-tender. If the pot is running low on liquid before the potatoes soften, add hot water or broth a little at a time. USDA FSIS guidance sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a large piece with a food thermometer, and let the finished stew stand for at least 3 minutes before serving.
Finish and adjust the sauce. Stir in the olives and frozen peas and simmer uncovered for 5 minutes, until the peas are hot. Remove and discard the bay leaves. Taste the sauce and add salt or pepper if needed. For a thicker stew, mash a few potato pieces against the side of the pot and stir them back in; for a looser, brothier stew, add a little more hot broth. Let the pot stand off the heat for 3 minutes, then scatter parsley over the top.
Serve while hot. Spoon the beef, potatoes, vegetables, and sauce into bowls, making sure each serving gets some olives and peas. The sauce should coat the meat and potatoes without being pasty. Serve with rice or bread to catch the flavorful liquid.

Tips

Choose chuck, not a very lean steak. Chuck has connective tissue that softens during a long, gentle braise, giving the sauce body and the beef a tender texture. Lean cuts such as sirloin can become dry if simmered for this length of time. Cut the pieces evenly so they finish at roughly the same pace.
Keep the simmer gentle. A few lazy bubbles are enough. If the liquid boils vigorously, lower the burner and check that the lid is not trapping too much heat. Stir carefully around the potatoes once they are in the pot so they soften without breaking apart.
Adjust salt with the olives in mind. Olives and store-bought broth can both be salty, which is why the recipe starts with a measured amount of salt and seasons again at the end. If using regular-sodium broth, begin with less salt and taste after the olives have simmered.
Use a practical olive substitute if needed. Pitted green olives bring a briny, slightly sharp note. If they are difficult to find or not to your taste, omit them or use capers, starting with 1 tablespoon (9 g); capers taste more sharply salty, so rinse them first and season the stew only after tasting.

Serving Suggestions

White rice is a natural partner for Cuban-style beef stew because it soaks up the tomato-and-broth sauce. Spoon the stew over about ¾ cup (roughly 150 g cooked) rice per person, or serve rice alongside so everyone can choose how much to mix in. Crusty bread is another useful option, particularly if you want to serve the stew as a one-pot meal without rice.

For a fuller table, pair it with a crisp green salad dressed simply with lime juice or vinegar, or serve sliced avocado and a few lime wedges on the side. Keep the accompaniments fresh and mild; the beef, potatoes, olives, and sauce already make the stew hearty and richly seasoned. If the sauce thickens while it sits, offer a spoonful of warm broth to loosen individual portions.

Variations

For a slightly sweeter, more complex flavor, add ¼ cup (35 g) raisins along with the olives. Raisins are an optional addition rather than a requirement, and they make the sauce noticeably sweeter. You can also add 1 cup (150 g) diced carrots with the potatoes; cut them into similar-sized pieces so they become tender at about the same time.

To make the stew without beef, use 2 lb (900 g) meaty mushrooms, such as cremini, and reduce the initial simmer: cook the tomato-and-broth base for about 20 minutes, then add the potatoes and simmer until tender. The result will be lighter and more vegetable-forward, with less richness than a long-braised chuck stew. For a pork version, use boneless pork shoulder cut into cubes and follow the same slow-braising method, checking that the pieces are tender before adding the potatoes.

If you cannot find green bell pepper, red bell pepper works, though it gives the sofrito a sweeter taste and a brighter color. Tomato sauce can be replaced with 1 cup (240 ml) crushed tomatoes; the sauce may be less smooth, so simmer it uncovered for a few extra minutes at the end if you prefer it thicker. Keep the cumin and oregano modest at first, then adjust to your taste rather than adding a large amount of extra spice at once.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, dividing a large batch between shallow containers so it cools more quickly. Store covered in the refrigerator for 3 to 4 days. The potatoes may absorb some sauce as they sit, and the olive flavor will become more noticeable the next day; both are normal. For longer storage, freeze the stew in airtight freezer-safe containers for up to 3 months for best quality. Potatoes can turn a little softer after freezing, but the stew remains suitable for reheating.

Reheat only the portion you plan to serve, either in a covered saucepan over medium-low heat or in the microwave in a covered, microwave-safe dish. Stir occasionally and add a splash of broth or water if the sauce is too thick. Heat leftovers throughout to 165°F (74°C), checking with a food thermometer, and bring the center of the stew to that temperature before serving. Thaw frozen stew overnight in the refrigerator for more even reheating, or reheat it from frozen gently in a covered saucepan, stirring as it loosens.

Frequently Asked Questions

Can I make Cuban stew in advance?
Yes. Cook it fully, cool it promptly, and refrigerate it in a covered container. Reheat to 165°F (74°C) before serving. The flavors have time to mingle overnight, though the potatoes may absorb some liquid, so add a little broth when reheating if needed.

Why is my beef still tough after simmering?
Chuck needs time for its connective tissue to soften, and different pieces can take different amounts of time. Keep the pot at a gentle simmer and continue cooking in 10- to 15-minute increments until a fork slides into the beef easily. Check that there is enough liquid to prevent scorching, and avoid turning the heat up to force it along.

Can I make this stew in a slow cooker?
Yes. For the best flavor, brown the beef and cook the onion, pepper, garlic, and spices in a skillet first, then transfer them to the slow cooker with the tomato sauce, broth, vinegar, bay leaves, and beef. Cook on low until the beef is tender, about 7 to 8 hours, or on high for about 4 to 5 hours. Add the potatoes for the final 2 to 3 hours on low, then stir in the peas and olives near the end. Slow cookers vary, so use tenderness rather than the clock alone as your guide.

What potatoes work best?
Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape well in the sauce. Russet potatoes also work, but they break down more easily and can thicken the stew considerably. If using russets, cut them into larger pieces and stir gently after adding them.

Is Cuban stew spicy?
This recipe is savory and warmly spiced with cumin, oregano, and paprika, but it is not hot. For heat, add a pinch of cayenne or a finely chopped chile with the garlic; start small so it does not overpower the olives and tomato. To keep it mild for a mixed group, serve hot sauce at the table instead.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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