Cuban Creole Stew with Beef, Potatoes, and Olives

Cuban Creole stew, often called carne con papas, is a home-style Cuban dish of beef simmered until tender with potatoes, tomatoes, peppers, olives, and a warmly spiced sauce. Recipes vary by household; this version uses a sofrito-style base and a little wine for depth, then serves the stew over rice or with bread to catch the gravy.

Ingredients

2½ lb (1.13 kg) boneless beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) olive oil
1 medium yellow onion, finely chopped, about 1½ cups (225 g)
1 medium green bell pepper, seeded and finely chopped, about 1 cup (150 g)
4 garlic cloves, minced, about 1 tbsp (15 g)
1 tsp (2 g) ground cumin
1 tsp (2 g) dried oregano
½ tsp (1 g) smoked or sweet paprika
2 tbsp (30 g) tomato paste
1 cup (240 ml) dry white wine
1 can (14½ oz/411 g) diced tomatoes, with their juices
2 cups (480 ml) low-sodium beef broth
1 bay leaf
1 tbsp (15 ml) red wine vinegar
1½ lb (680 g) Yukon Gold potatoes, peeled if desired and cut into 1½-inch (4 cm) chunks
½ cup (70 g) pitted green olives, whole or halved
2 tbsp (15 g) chopped fresh cilantro or flat-leaf parsley, for serving

Instructions

Season the beef. Pat the beef dry so it browns well. Toss it with 1 teaspoon of the salt and the pepper. Let it sit while you prepare the vegetables, about 10 minutes.
Brown in batches. Heat the oil in a heavy Dutch oven or lidded pot over medium-high heat. Add the beef in a single layer without crowding; brown on several sides, about 6–8 minutes per batch. Transfer browned pieces to a plate. If the pot becomes dry, add a teaspoon of oil; avoid scorching the browned bits.
Build the flavor base. Reduce the heat to medium. Add the onion and bell pepper and cook, stirring, until softened, 6–8 minutes. Add the garlic, cumin, oregano, and paprika; stir for 30 seconds. Mix in the tomato paste and cook for 1 minute, scraping the pot.
Deglaze and begin simmering. Pour in the wine and scrape up the browned bits. Simmer for 3–4 minutes, until the sharp alcohol aroma has eased. Add the tomatoes, broth, bay leaf, vinegar, remaining ½ teaspoon salt, and browned beef with any juices. Bring just to a boil, then lower the heat so the liquid simmers gently. Cover with the lid slightly ajar.
Cook the beef until tender. Simmer for about 1 hour 30 minutes, stirring every 25–30 minutes. Keep the liquid at a gentle bubble rather than a hard boil; add a splash of water or broth if it reduces too quickly. Start checking after 1 hour 15 minutes: the beef should yield easily to a fork. For food safety, USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this stew is cooked longer so the chuck becomes tender.
Add the potatoes. Stir in the potatoes, re-cover, and simmer for 25–35 minutes, until they are fork-tender but not falling apart. Stir gently once or twice so the potatoes cook evenly and do not stick.
Finish and serve. Stir in the olives and cook uncovered for 5 minutes. Remove the bay leaf. Taste and adjust the salt, pepper, or vinegar. If the sauce is thinner than you like, lift out the beef and potatoes and simmer the sauce uncovered for a few minutes, then return them to the pot. Sprinkle with cilantro or parsley.

Tips

Choose a braising cut. Beef chuck has enough connective tissue to become tender during a slow simmer. Lean stewing beef can work, but it may turn dry or take a different amount of time, so use tenderness rather than the clock as your guide.
Brown without crowding. If the meat steams instead of browning, the stew loses some of its savory depth. Work in batches and let the pot heat back up between them.
Use a wine substitute if needed. Replace the white wine with an equal amount of extra beef broth. The result will be less aromatic and a little less bright; a small extra splash of vinegar at the end can balance it.
Keep potatoes in generous chunks. Smaller pieces can break down during the long simmer and make the sauce pasty. If preparing ahead, cook the potatoes until just tender and reheat gently.

Serving Suggestions

Serve the stew hot over plain white rice, a common pairing that soaks up its tomato-rich sauce. Crusty bread also works well for scooping, and a simple green salad or sliced avocado makes a fresh contrast. Add the stew to shallow bowls and make sure each serving gets beef, potatoes, olives, and plenty of gravy.

Variations

For a more traditional pantry profile, use Spanish-style green olives and include a tablespoon of capers; their briny flavor makes the sauce sharper, so taste before adding more salt. Some Cuban family versions include raisins for a gentle sweet note or a small amount of diced carrot. You can add ½ cup (75 g) of raisins with the potatoes, or one chopped carrot with the onion, without changing the method.

If you cannot find fresh bell pepper, use a roasted red pepper, chopped and added with the tomatoes; it gives a sweeter, less grassy flavor. For a milder stew, use half a green pepper and omit the smoked paprika. For a thicker, more potato-forward bowl, mash a few cooked potato pieces into the sauce just before serving.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow, covered containers. They keep for 3–4 days in the refrigerator. The sauce may thicken as it chills, and the flavor often settles; add a splash of broth or water when reheating. Reheat on the stovetop over medium-low heat, stirring gently, until the entire portion reaches 165°F (74°C), measured with a food thermometer. You can also microwave individual portions, covered and stirred partway through, to the same temperature.

To freeze, cool promptly, portion into airtight freezer containers, and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Potatoes can soften somewhat after freezing, but the stew remains suitable for serving.

Frequently Asked Questions

What is Cuban Creole stew called?
Beef-and-potato versions are commonly called carne con papas, meaning meat with potatoes. Names and ingredient details can vary among Cuban households and recipes.

Can I make this stew without wine?
Yes. Use the same amount of beef broth in place of the wine. The sauce will have less acidity and aroma, so adjust it at the end with a little vinegar if it tastes flat.

Can I cook it in a slow cooker?
Yes. Brown the beef and soften the vegetables on the stovetop first for better flavor, then transfer everything except the potatoes and olives to the slow cooker. Cook on low until the beef is tender, usually 7–8 hours; add potatoes for the final 1½–2 hours and olives for the last 15 minutes. Slow cookers vary, so check that the beef is tender and the potatoes are cooked through.

How can I tell when the beef is tender?
A fork should slide into a cube easily, and the meat should pull apart with gentle pressure. If it is still chewy, keep the pot at a gentle simmer and check every 15 minutes; tough chuck usually needs more time rather than higher heat.

Can I prepare the stew a day ahead?
Yes. Cool and refrigerate it promptly, then reheat gently the next day to 165°F (74°C). The sauce may be thicker after chilling; loosen it with broth or water as it warms.

What can I serve instead of rice?
Try crusty bread, boiled yuca, or a simple green salad alongside the stew. The dish is hearty enough to stand on its own, but a plain side helps balance its savory, briny sauce.

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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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